Chinese New Year is next Monday (it’s the Year of the Dragon) and what better way to celebrate it than share this recipe for Gingery Pork Pot Stickers from Laura B. Russell’s cookbook, The Gluten-Free Asian Kitchen? If the photo above looks familiar to you, it’s because it’s from when I reviewed Laura’s cookbook back in August last year.
I’d never made pot stickers from scratch until this recipe. Prior to making them, my only fond memories of pot stickers were eating them after I’d watched Mulan. The most time consuming part is rolling out the dough and shaping the dumplings, but once you’ve got that all out of the way, it’s pretty straightforward. The pot stickers are first fried a little, then – holding lid at the ready, before yourself like a shield – water is added to the hot pan and the lid is quickly clamped on, covering the pot stickers and steaming them. They’re fried a little more after that, then you serve them right away with the dipping sauce or some soy sauce.
The best part is that they’re practically indistinguishable from pot stickers made with wheat flour and there is no difference in taste at all. They’re an instant party pleaser! I’ve even had family try them who eat gluten and loved these gluten-free pot stickers. You’ll have people clamouring for more, guaranteed.