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.
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Whether you are gluten-free by necessity or choice, The Gluten-Free Asian Kitchen by Laura B. Russell is a cookbook that is only sure to delight. It’s a gorgeous new cookbook that’s filled with recipes or alternatives for several Asian dishes and staples, including sauces that usually have wheat hidden in them. I was fortunate to receive an early (review) copy of this cookbook, which is available right now for pre-sale and will be officially released August 22nd.
While much of Asian cuisine is based on rice products, there’s also a good deal of Asian food that is wheat-based including dumplings, such as pot stickers, or gluten hidden in sauces that are integral to make a particular dish such as teriyaki or even something as basic as soy sauce. (Although there is gluten-free soy sauce available, you generally have to request it if you’re eating out.)
Until I read the author’s story – she discovered she was gluten intolerant, experiencing symptoms after the birth of her second child – I simply thought that gluten-free Asian cooking involved using gluten-free soy sauce. Knowing that a lot of Asian foods use rice and rice products perhaps led to this belief, as gluten intolerance and celiac disease seems to be more common in the West as we’re surrounded constantly by gluten-based products. (In fact, celiac disease has been called a Western epidemic in India.)
I made three recipes from The Gluten-Free Asian Kitchen: Gingery Pork Pot Stickers, Spring Vegetables Fried Rice, and Lychee Sorbet. All were delicious results; one described as dangerously so by my family. (Honestly, we couldn’t stop eating them!) While some cookbooks have recipes that are only made once, the recipes that I tried are going to be made again and again.
Click after the jump to read my thoughts on these dishes and more info, including a chance to win a copy!
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