Tofu Potstickers with Gluten-Free Wrappers
Here’s the recipe that y’all have been asking! Hope you like it as much as I do!
Ingredients for 20 dumpling wrappers:
50g potato starch (not potato flour)
25g brown rice flour
25g glutinous rice flour/ sweet rice flour
1/8 tsp natural salt
80-90g boiling water
150g firm tofu, wrap a towel and place plates on top for at least half hour to remove excess water
50g spring onion, minced
1 clove garlic, grated
1 tsp grated ginger
1 tsp soy sauce
1 tsp roasted sesame oil
1 tsp coconut amino
1/4 tsp natural salt
Place everything in a bowl and mix well with your hand. Set aside.
Gluten free wrappers are quick to dry out. I recommend wrapping the filling right after making the wrappers. I always prepare the filling first.
1. Make the wrappers: In a large bowl, whisk together all the dry ingredients. Pour the boiling water and mix with a fork or a spoon. Mix dough by your hand. If your dough is too dry add 2-3 tsp hot water, if your dough is too sticky dust more potato starch. Knead for 2-3 minutes in the bowl. Dust your work surface with potato starch. Weigh a 9-10g ball of dough. Roll it on your hands and put it on the surface. Press it into a small disk with your palm and flatten it into a 8-9 cm thin round sheet with a rolling pin.
2. Fill the wrappers: Place a wrapper in your palm and put about 10g of filling in the center. Water the edge of the wrapper. Fold the wrapper and fix the starting point on the center, then make pleats on both sides.
3. Heat 1 Tbsp. oil in a nonstick frying pan. Place the dumplings flat sides down, apart from each other, and heat them for 4 minutes over medium to high heat. Pour 1/4 cup water and continue to heat 2-3 minutes with a lid. Remove the lid and add 1 Tbsp. oil and continue to cook for 4-5 minutes until the bottoms golden. *Cover dough, wrappers, and dumplings with a plastic wrap or a damp kitchen towel at all times.