What a difference a few years makes. My first attempt at gluten-free pot stickers was in December 2009. It was okay but I didn’t go at it again until now. And after going a second round with making a gluten-free basic dumpling dough, I became a little obsessed and went for round 3.
The second dough made of millet flour, sorghum flour, tapioca starch, and potato starch was pretty darn good. It cooked up to a good chew without being overly rustic. But I was curious about how I could add a little tenderness along with that chew. I went back to my bookshelves and then into the kitchen.
Was the third time the charm? Kind of yes and kind of no. Check it out on VWK:
Related posts on this site and VWK:
- Gluten-Free Pot Stickers: Recipe Trial 2 (with tips on working with GF dumpling dough)
- Gluten-free Pot Stickers: Recipe Trial 1
- Guide to Building an Asian Dumpling Pantry
- Tolerance Test: Are Gluten-Free Asian Ingredients for You?
If you have the enhanced e-version of Asian Dumplings, these technique videos are included. Other wise, see the printed book for details and/or watch my videos below: