Welcome to Mrs. Lin’s Kitchen
Today, I will be making potstickers
with homemade gluten-free wrappers and savory chicken filling
There will be 2 parts in this recipe:
making the spinach and ground chicken filling,
and making the gluten-free wrappers
If you prefer using the store bought dumpling wrappers,
please check the description box below
for my other video on easy potstickers recipe
Here is the ingredients overview
With this measurement,
we will be making about 16 equal sized potstickers
The filling of today’s potstickers is
made with spinach and ground chicken
Traditionally, cabbage and ground pork are used
but the combinations for the filling are endless
For example,
you can substitute cabbage with spinach, napa cabbage,
Chinese chives or bok choy
For the meat,
ground pork, ground chicken, turkey, beef
and even fish can be used
If you prefer vegetarian style,
you can use the combination of
bean curds, cellaphane noodles and vegetables of your liking
Regular potsticker and gyoza wrappers
can be found in many Asian supermarkets
but the gluten-free wrapper cannot be found
Therefore, I will show you how to make them in this video
using potato starch, rice flour and tapioca flour
Let’s make the filling now
First, finely chop the spinach after washing
You want to cut the veggie into very fine pieces
so it’ll be easier to wrap the potstickers later
Next, transfer the finely chopped spinach
into a clean mixing bowl
Sprinkle ½ tsp of salt
and work the salt into the spinach
Let it sit for about 15 to 20 minutes
This will make the spinach
sweat out all the moisture
When the time is up,
squeeze out all the juice
Next,
add ground chicken into the spinach
1 tsp of soy sauce
and 1 tsp of sesame oil
Mix well to combine all the ingredients
The key for making the gluten free potsticker or gyoza
is to prepare the filling first
and then make the wrappers
right before you are ready to wrap them
When the filling is well mixed,
leave it aside and
we can make the gluten free wrappers now
In a clean mixing bowl,
add 1 cup of rice flour
½ cup of tapioca flour
and ¼ cup of potato starch
Mix all 3 types of flour together
You will need to add ¾ to 1 cup of hot boiling water
into the flour mixture
Add ½ of the water first
Mix it in with a spoon
because the water is still very hot
I use hot boiling water
to activate potato starch and tapioca flour
By doing so
it will create elasticity and help to hold the flour together
for the wrappers.
When the mixture starts to cool down,
you can knead with your clean hand
Continue to add water in as you knead
until you have one malleable piece of dough
that’s not crumbly or too sticky
You can also add more water if needed
Spread a thin layer of dry rice flour
on your working surface
Next,
roll the dough into an elongated log
Cut into 16 equal portions
You can use the scale if you want to be precise
As you’re wrapping the potstickers,
keep the cut-up dough under a moist paper towel
to prevent them from drying out
Now let’s fold the potstickers
First,
place 1 piece of dough on your working surface
and shape it into a circle
then press both sides down with the palm of your hand
Next,
start rolling the dough while rotating
You want to roll it thin
without making any tears or holes
Your wrapper should be this thin
and about the same size
as the regular store-bought wrapper
Moisten around the wrapper with water
And add roughly 1 tablespoon
of the filling in the center
To make the potsticker shape,
first
fold the wrapper in half
and pinch together at the center
Next,
hold the top layer
fold toward the center and
pinch down onto the bottom layer
like how I’m doing here
Continue this technique
until you reach the edge of one side
Repeat the same with the other side
This is the most common way of folding potstickers
Don’t worry if your potstickers
don’t come out nice the first time
It takes some practice to become a pro at
folding that perfect potstickers
Now, I will show you the easier way of folding
Roll your dough thin like how we did it previously
Add the filling in the center
Fold the wrapper in half
Then simply pinch the top and the bottom layers together
to close the potstickers
Continue to fold the potstickers
until you run out of dough
We’re ready to cook the potstickers now
Oil a frying pan
and place the uncooked potstickers in
Cook on high heat for about 1 minute
Make sure the potstickers are not touching each other
Unlike regular wrappers,
gluten free wrappers are stickier
When they are stuck together,
it will be harder to separate them
And will most likely to breaks apart
When the time is up,
pour in 1 cup of water
and cover with a lid
Lower the heat to medium high
and continue to cook for 6 minutes
or until the water has all been evaporated
When the potstickers are done,
the bottom should be lightly browned
Take the potstickers out
and serve them hot with dipping sauce
To make the dipping sauce,
simply combine 1 tablespoon of soy sauce
1/2 tablespoon of black vinegar
and 1/2 teaspoon of sesame oil
Add some chili sauce if you like to make your sauce spicy
Potsticker is just a classic recipe,
loved by everybody
I found this combination makes the gluten free wrappers
the closest to the real deal
With this recipe,
I hope those of you who have gluten allergy like me
can start enjoying potstickers again
If you have any questions,
please drop them in the comment area below
I’ll be happy to answer
and give you more tips
If you like this recipe,
please share and subscribe
Happy eating!
Thank you for watching
and see you in my next video.