Growing up in the Seattle area gave us the great opportunity to eat amazing Chinese food. From local restaurants to Asian grocery stores, we had everything we needed to have Chinese food whenever we wanted. We were definitely spoiled, though we never took it for granted. As soon as our kids were old enough to eat solid food, we introduced them to safe Chinese food. They loved it just as much as we did! Finding allergy safe Chinese food isn’t always very easy, even in a place like Seattle that has a plethora of Chinese restaurants. That led us to create our own safe version of our Chinese favorites. One of those is potstickers. Our oldest has a deep affinity for potstickers and eats them every chance she gets. She and I have been testing potsticker dough recipes together for about 2 years. The recipe is only one ingredient, yes you read that right, ONE ingredient. I can hardly call the one thing an actual ingredient, but I have to say it includes something, LOL.
For many years growing up, we would make several different Chinese food recipes while we hung out and celebrated the New Year beginning. This year, I thought we would do the same. We nailed the potsticker dough recipe and had a blast making these to celebrate the New Year. It is so good, and so many of you requested the recipe, we decided to post it for you. This recipe is crazy easy, but it takes time. Grab your favorite sous chef and get to making these and enjoy your time together doing it.
1 Rustic Scoop™ Pizza Crust Mix
2 Cups Warm water
Potsticker Filling Ingredients
1 lb Ground meat (chicken, turkey, beef, pork)
½ teaspoon Ground ginger
½ Yellow onion chopped
3 Celery stalks chopped
In a medium bowl, mix the Rustic Scoop™ Pizza Crust Mix and water together. Using a large spoon, quickly mix together until well combined. You want to do this quickly as the dough will thicken quickly. Cover the dough with plastic wrap and let the dough rest for 30 minutes.
While your dough is resting, cook the chopped onions and celery with oil of choice in a pan on low to medium. Once the vegetables are translucent, add the ground meat, salt, pepper (both to taste), and ginger. Cook until the ground meat is thoroughly cooked, set aside.
Using a silicone mat or parchment paper, sprinkle with tapioca or arrowroot starch. If you don’t have either of those starches, you can spray the silicone mat or parchment paper with non-stick spray. Take a quarter of the dough and roll it out as thin as you can get it. Don’t worry about tearing the dough, it is very pliable (gasp, I know!) and rolls out beautifully and easily. Once very thin, cut out 3 inch round discs of dough. Continue until all of the dough is used, approximately 40 discs. We use this very cool tool for $10 to cut out and press together the potsticker dough discs.
If you would like to seal the dough by hand that’s just fine. Put approximately 1 Tablespoon meat mixture into one side of the dough, leaving room to pinch the tops together. Then fold the dough over to cover the meat mixture and pinch around the top so the dough seals together. Boil each of your potstickers with filling for 1 minute, then set on a cooling rack to drain.
In a Medium frying pan put a bit of oil, set to medium heat. Once the potstickers aren’t wet, fry them on both sides until golden brown. Be sure they are not wet, oil and water don’t mix and it will spray hot oil! Enjoy with your favorite safe sauce whether that be gluten-free soy sauce, Teriyaki Sauce, Coconut Aminos, or Sweet and Sour Sauce.