When we had to go gluten-free for my husband’s health, I was able to get relatively creative with favorite recipes and make them gluten-free. One favorite, however, seemed to be harder to accomplish . . . until I discovered BetterBatter Gluten-Free flour mix and their archive of great recipes that really work! The recipe is below and with only two, basic ingredients, you can easily double or triple the recipe to suit your needs.
The dough is very workable. My hint for the process? Roll out a portion of the dough to about a quarter of an inch thick. Then, cut into two-inch or so circles. Roll out each circle thinner and then fill as directed. The pot stickers are usually folded over the filling into a half circle and the edges
sort of pleated and pressed together. Dampening the edges with a bit of water helps insure they stay closed during cooking. Pot stickers are lightly pressed down a bit on the folded side so they don’t fall over.
Making a filling for the pot stickers is easy. Leftover chicken can be finely shredded with garlic, fresh ginger, salt, pepper, grated cabbage, celery, soy sauce, Chinese barbecue sauce, etc. and bound together with an egg. Leftover pot roast can be evolved into a tasty filling, too.
I put a couple of tablespoons of olive oil in a large frying pan that has a good-fitting lid. As I make the pot stickers, I arrange them side-by-side in the pan. Once the pan is filled, I put in a generous quarter cup of water, turn on the heat, cover and keep it going until the water is cooked away and the bottoms of the pot stickers are nicely browned.
Dipping sauces could be as simple as soy sauce or you could use bottled Asian sauces. We like to take a tablespoon of powdered Chinese mustard and add a few drops of water to make a sauce. This one could be intense so fair warning.