If yesterday’s goodness wasn’t enough for you, I’ve got something extra special for you today. You may have heard that Chinese/Lunar New Year is coming up quickly. Now, I don’t have enough money to hand you all red envelopes, but what I do have is a completely grain free dumpling wrapper recipe.
You did read that right. These little pouches of yum are made from almond and tapioca flour and taste just as yummy as their wheat flour counterparts. The dough is pliable and surprisingly easy to work with, though admittedly, not quite as springy as traditional dumpling wrapper dough.
Dumplings and potstickers are one of my favorite things to eat and make. In fact, when I make a batch I make them by the hundreds and freeze the extras for quick meals later. It’s always a sad day when my freezer dumpling stash runs out.
Anyway, I thought I’d do all my grain-free Asian (or otherwise dumpling loving) peeps a solid and share this recipe for Grain Free Pork & Mushroom Potstickers just in time for the New Year. See? I got your back. Now let’s all go eat some lucky food together. Shall we?
- 1 cup almond flour
- 1 cup tapioca flour plus more for sprinkling
- 4 tsp xanthan gum
- 1 tsp salt
- ¾ cup hot water
- 1 lb ground pork
- ½ lb shiitake mushrooms
- 2 lbs napa cabbage
- 1 bunch green onion
- 2 cloves garlic
- 2 Tbs tamari or liquid aminos OR 2 tsp salt
- 2 Tbs sesame oil
- black pepper to taste
- Place the almond flour, tapioca flour, xanthan gum and salt in a large bowl and stir to combine.
- Add ½ cup of the water and stir until a lumpy dough forms. Drizzle in extra water as needed being careful not to make the dough too sticky.
- Knead dough with your hands until mostly smooth.
- If dough is too dry, add water a tsp at a time until smooth but not sticky.
- If dough is too wet, add almond flour or tapioca flour a Tbs at a time until dough is smooth but not sticky.
- Wrap dough in plastic wrap and allow to rest while you prepare the filling.
- Thinly chop napa cabbage.
- Dice the mushrooms.
- Thinly slice the green onion.
- Mince or press the garlic.
- Heat a large saute pan or wok on medium heat.
- Add the cabbage and allow to cook until wilted, about 5 minutes.
- Drain the cabbage in a colander and set aside to cool.
- Wipe out the pan and heat a Tbs of oil on medium heat until hot.
- Add the mushrooms and saute until browned and softened, about 5 minutes. Remove from the heat and allow to cool.
- If using a pasta roller, divide the wrapper dough into four equal pieces.
- Use your hands to press each piece into a rectangle about 3 inches wide and ¼ inch thick.
- Send the dough through the pasta roller at setting 1.
- Fold the dough in half width wise and send through again at setting 1. If the dough does not roll out smoothly, sprinkle with tapioca flour and send through the roller again. Repeat, folding the dough in half width wise each time, until the dough comes out smoothly.
- Sprinkle the dough with tapioca flour, set the pasta roller to setting 2 and send the dough through. Repeat until dough is rolled through setting 4.
- Alternatively, you can use a rolling pin to roll the dough out to your desired thickness.
- Lay dough sheets out on a flat surface and cut circles about 3 inches in diameter (use a cookie/biscuit cutter, bowl, cup or can to cut the dough).
- Sprinkle a bit of tapioca flour in between each circle as you stack them to keep them from sticking to each other.
- If you have a lot of dough remaining after cutting the circles, combine all the scraps, roll the dough back down to setting 4 on the pasta roller, and repeat the cutting process.
- When the wrappers are all cut, squeeze as much water from the cabbage as you can.
- Place all filling ingredients in a large bowl and mix until well combined.
- Place a wrapper flat on the palm of your non-dominant hand.
- Scoop about a tablespoon of filling into the wrapper and pinch closed. Wrappers should be moist enough to close by pinching firmly. If dough does not stick, use your finger to dab a small amount of water around the edges of the wrapper before pinching closed.
- Heat a tablespoon of oil in a large fry pan or wok on medium heat until hot.
- Place dumplings in the hot oil (do not over-crowd) and let the bottoms fry for about 2 minutes.
- Add about ¼ cup of water to the pan and cover the pan with a lid.
- Allow the dumplings to cook for about 2-4 minutes or until the meat inside is cooked through (check one to be sure).
- Serve immediately.
What’s your favorite New Year dish?
Looking for grain free Asian food?