These delicious potstickers are made with gluten free, grain free cassava flour and filled with a mixture of finely chopped pork, mushrooms, cabbage and other vegetables. Tamari and ginger add flavor!
In the bowl of a stand mixer add cassava flour, starches and salt. Mix with a spatula to combine. Create a well in the center, pour in oil and water and use the spatula to mix the dough until it roughly comes together. Attach a dough hook to the mixer and mix on medium speed for 8–10 minutes, or until dough is smooth. Remove bowl from mixer, cover with plastic wrap and let sit for 15 minutes.
In a medium nonstick saucepan, warm sesame oil over medium heat. Add pork, mushrooms, cabbage, carrots, and scallions. Cook, stirring occasionally, until the vegetables have cooked through, about 5 minutes. Add tamari, ginger paste, sesame seeds and red pepper. Continue to cook, stirring constantly, until liquid has evaporated, about 3 minutes. Remove from heat.
Portion into tight tablespoon portions on a parchment-lined baking sheet and freeze for at least 1 hour to allow to harden.
Place dough on a lightly floured work surface. Knead by hand for 5 minutes, or until smooth, adding additional flour as needed so it doesn’t stick to the table. Tightly wrap dough in plastic wrap and let rest an additional 15 minutes.
Divide dough in half, covering the rest with plastic wrap so it doesn’t dry out. Roll out the first half into a rope 12 inches long and 1 inch in diameter. Cut dough into 1-inch pieces, and then roll into balls. Cover balls with plastic wrap. Repeat the process with remaining dough. You should have 24 balls total.
Lightly flour your work surface. Working with one ball at a time, press into your palm to form a round disc. Using a rolling pin, roll out dough so you get a circle that’s approximately 3 ½ inches in diameter.
Spoon 1 tablespoon filling onto the center of each wrapper. Fold dough over to create a half circle, pinching edges to seal. Place the dumpling sealed-side up on a baking tray lined with parchment paper.
Repeat the process with remaining wrappers. (You can search the web for wrapping techniques, they can be wrapped in dozens of different ways!)
Place a large nonstick pan on the stove and set over medium heat. Coat the base with 2 tablespoons vegetable oil. Once warm, add enough dumplings to fill the pan, placing them close together. Cook, undisturbed, for 2–3 minutes, or until the bottoms of the dumplings are a nice golden brown.
Add ⅔ cup water to the pan and immediately cover; be careful, it will splatter! Cook until all the liquid has evaporated, about 8–10 minutes.
Repeat the frying and steaming process as needed with the remaining dumplings, oil and water. Serve the dumplings with dipping sauce.
