Gluten-Free Pot Stickers

Ingredients

What you’ll need for the wrapper dough:

• 1/2 c boiling hot water
• 3/4 c sifted New Grains All Purpose Baking Mix

What you’ll need for the filling:

• About 1/2 pound of your choice of finely chopped or ground meat (chicken or pork sausage work great)
• 1/3 c finely shredded cabbage
• 1 tsp grated fresh or powdered ginger
• 1 tsp gluten-free soy sauce
• pinch of salt
• 1/4 tsp ground pepper
• 1 tbsp chopped chives
• 1 tsp sesame oil
• 1 tsp sugar

To Cook:

• 2 tsp oil of your choice
• 5 tbsp water

Directions

1. For wrapper dough place New Grains All Purpose Baking Mix in a mixer bowl. Turn mixer on low and slowly add the water, mix until dough has the consistency of play dough, about 3-4 min. Cover the bowl with cling film and leave to cool slightly.
2. Put all the filling ingredients in a bowl and combine. Pop it in the fridge while you finish the wrappers.
3. Take 1/4 or less of wrapper dough out of the bowl and place on Gluten-Free floured worktop. Leave remaining dough covered so it does not dry out. The dough won’t be stretchy, but it will have a bit to give.
4. Flatten slightly with your hand. Place a piece of plastic wrap, at least 12×12 inches, over dough and finish flattening with rolling pin.
5. Roll dough no less than 1/8″ of thickness. Cut dough for wraps using circular cutter about 4″ in diameter. Place wraps in a damp paper towel or cover with plastic wrap so they don’t dry out. Repeat these steps until all your dough is cut for wraps.
6. Once all your wrappers are ready, remove your filling from the fridge and place a teaspoonful of filling in the middle of a wrapper, brush a little water around the edges and fold dough in half, over the filling.
7. Pinch the edges to seal, the pot sticker should look like a tiny pastry when it’s done. Don’t worry if they look a bit rough to begin with, you’ll be an expert by thew time you’re done!
8. Heat your oil in a large frying pan over med-med/high heat and place the pot stickers in the pan.  You can put them quite close together, just don’t squash them up or they’ll stick to each other as they steam. Cook for a few minutes until the bottoms start to brown, then pour in the water and cover with a lid or large plate. Leave to steam for 10-15 minutes, checking halfway to make sure the water hasn’t boiled away. Serve while still hot and enjoy!