Recipe Vortex

Wrappers

10 oz. all purpose gluten free flour

5–6 oz. boiled water

1 teaspoon salt

Filling

2 cups of cabbage, shredded

1 portobello cap, chopped finely

1 cup green onion, chopped finely

1 cup carrot, chopped finely

2 cloves of garlic, minced

1 thumb of ginger, minced

2 Tablespoons sesame oil

1/4 cup soy sauce or tamari

1/2 teaspoon white pepper

Dipping Sauce

1/4 cup sesame oil

2 Tablespoons soy sauce or tamari

1 Tablespoon rice vinegar

2 Tablespoons honey

about 1 Tablespoon of lime juice

1 Tablespoon red chili flakes

2 cloves of garlic, minced

Wrappers

Bring 5-6 ounces of water to a boil. In a medium bowl, whisk together flour and salt. Make a hollow in the center of the mixture.

Once water is boiling, slowly pour it into the well that you created in the flour bowl. Stir to incorporate the water. Continue adding water and stirring until the dough starts clumping together. At this stage, it’s time to use your hands.

Start kneading the dough until it becomes one solid ball – it should be firm but not crumbly or sticky.

Knead on your counter for 2 minutes. Shape the dough back into a ball and wrap it tightly in plastic.

Set aside to rest for 30 minutes to 1 hour.

Filling

Prepare all veggies and spices as instructed above and combine in a large bowl.

In a small bowl, whisk together sesame oil, soy sauce, and white pepper.

Pour into the bowl with the veggies and mix until well-coated. Set aside.

Dip

Add all of the ingredients to a bowl and whisk together.

Creating & Stuffing Wraps

Lightly flour your rolling surface, hands, and rolling pin.

To make rolling more manageable, divide the dough into 4 smaller portions.

Roll dough until it is as thin as possible without tearing or making holes. You’re aiming for paper thin!

Use your cookie cutter to start cutting out the wrappers. Set each one aside for filling later.

When you’ve created all the wrappers, fill a small bowl with water.

Spoon 1 teaspoon of filling into the center of the wrapper, dip your fingers into the water and wet the edge of the wrapper furthest from you. Fold the dry side over and gently seal the edges together, making sure to press all of the air out around the filling. If desired, carefully create pleats with your fingers.

Set finished potstickers aside on a tray until you’re ready to fry.

Cooking

Heat 1/4 cup of oil (olive or sesame) in a large skillet to medium heat.

Carefully place potstickers into the heated skillet and sauté for 5 minutes. Add 1/4 cup of water and cover to begin steaming.

Steam for 10-12 minutes, checking occasionally and moving the potstickers around in the pan to prevent burning.

Serve with sauce and dip away!

Notes

You’ll need a large round cookie cutter or tart form to create the wrappers.

The dipping sauce is NOT vegan. But you can use maple syrup instead of honey, or use a different dip entirely.

These can easily be frozen for later enjoyment. Just fill a plate with the potstickers and freeze. Once they’re frozen, they can be transferred to a Ziplock and sealed airtight. To cook them: boil 6 cups of water and carefully place frozen potstickers into the pot. Boil for 5 minutes, allow to cool, and enjoy!