Crispy Shrimp and Pork Potstickers with Chili-Soy Dipping Sauce
April 2, 2017
Back when Isaiah was first diagnosed with gluten intolerance more than 10 years ago, people didn’t even know what “gluten” was. Do you remember the era of the crumble-into-a-million-pieces, dry-as-sandpaper gluten-free bread? Okay, so what does that have to do with potstickers? Oh, that’s right, they didn’t even exist.
That is, until one day in the freezer section of Fairway in Brooklyn, I discovered Feel Good Foods gluten-free pork dumplings. As life would have it in its ever-surprising twists and turns of fate, that moment would impact our lives almost a decade later. But, before that day, I played around in the kitchen to make Isaiah gluten-free dumplings myself even though I’d never made dumpling dough before.
The first few tries yielded a dough that wouldn’t hold together. The solution turned out to be gluten-free sweet rice flour. These potstickers won’t stick to your pan—and they’re delicious. Whenever I make them, I like to do a huge batch and freeze some for later. If you prefer all pork or shrimp, just adjust the recipe and either use 1 pound of ground pork or 1 pound of shrimp in place of a half pound of each.
As for Feel Good Foods and fate? Just late last year, I started working with them. I was happy to finally meet—and thank—founders Vanessa and Tryg for giving Isaiah and millions of people across America amazingly flavorful dumplings, egg rolls and now, empanadas and taquitos that just happen to be gluten-free.
If you’re here for the gluten-free dumpling dough recipe after seeing my Q&A with Laura Wright, blogger and author of The First Mess, you’ll find her amazing gingered Brussels sprout and shiitake filling recipe on the Food Network’s Healthy Eats site.
1 jalapeño pepper, seeded and sliced into thin rounds
2 tablespoons canola oil
Make the shrimp filling: In a small bowl, toss together the cabbage and salt. Let wilt for about 10 minutes, then drain and squeeze dry. In a medium bowl, combine the cabbage and the remaining ingredients. Refrigerate, covered, until ready to use.
Make the dumplings: Meanwhile, in a food processor, process the flours and salt. With the motor running, slowly stream in the boiling water until a dough forms. Divide into 2 pieces and place in a resealable plastic bag. Working with 1 piece of dough at a time on a flour-dusted piece of parchment paper and, using your hands, roll the dough into a rope about ¾-inch in diameter. Cut into rounds about ¾-inch thick and return to the resealable bag.
Working with 1 round of dough at a time and with the palm of your hand, press down gently to flatten. Using a lightly floured rolling pin, roll out to form a circle about 1/16 inch thick. Place about 1 tablespoon filling in the center and, using your finger, wet half of the edge with water. Fold the dough over to form a half-moon and pinch or pleat to seal completely. Place on a parchment-lined baking sheet.
Make the dipping sauce: In a small bowl, stir together all the ingredients.
Meanwhile, in a large nonstick frying pan with a tight-fitting lid, heat the oil over medium-high heat until hot but not smoking. Add about half of the dumplings to the pan and fry until crunchy and golden, about 3 minutes. Carefully pour in 1/3 cup water to the pan and cover immediately. Reduce the heat to medium-low and steam until cooked through, about 12 minutes. Uncover, turn up the heat to medium-high and cook until the water evaporates. Repeat with the remaining dumplings. Serve with the dipping sauce.