Ginger Chicken Pot Stickers

GINGER CHICKEN POT STICKERS
Ingredients:
Filling
500g chicken/turkey mince
2 onions (finely diced)
250g mushrooms (finely diced)
1 cup purple cabbage (finely diced)
2 carrots (finely diced)
2 stalks celery (finely diced)
2 tbsp olive oil
2-3 tbsp garlic, minced (or 1 tbsp from a jar)
2 ½ tbsp ginger, minced
2 tbsp tamari (or soy sauce if you can have gluten – for those of you who can’t have soy or gluten, coconut amino acids are a great alternative)
1 tbsp sesame oil
1 tsp sugar
Optional: 1 tsp finely diced chilli or chilli paste (if you like a bit of heat)
1 tbsp olive oil (for cooking the made potstickers)To make the wrappers, I have two recipes that I’ve used in the past – one I adapted from a gluten free dumpling recipe created by Andrea Nguyen on the Viet World Kitchen website, the other I have changed from a general wonton wrapper recipe I found on ‘All Recipes’ by BIGDADDY1IL and adapted it using gluten free flour and hot water.
*Both recipes make quite a delicate wrapper that needs to be remain moist (or it will crack). Essentially, you will need to have your filling ready when you start making the dough, then as you roll out each portion of dough to make the wrapper, you will need to fill and fold as quickly as you can, then cover again.

To Make the Filling:
1. Finely dice onion, celery, carrots, cabbage and mushrooms.
2. Place diced vegetables in a fry pan with olive oil and fry off vegetables on a medium heat for 10 minutes.
3. After 10 minutes, add the sesame oil, garlic and ginger and fry for a further 5 minutes, then add the tamari, sugar and chilli (if using) and cook for a further 2 minutes.
4. Take the fry pan off the heat and leave to cool.
5. Take your chicken/turkey mince and add it to your cooled fried mixture. Mix until very well combined.
6. Set mixture aside while you make your wrappers.

To Make Wrapper A:
1. Place gluten free flour, arrowroot, rice flour, salt and olive oil in a stand up mixer bowl.
2. Boil the kettle or place 1 cup of water in a pot and bring to the boil.
3. Measure out ¾ cup of boiling water and add to the flour mix. Mix until well combined. (If you don’t have a stand mixer, you can mix it with a spoon until well combined, but keep in mind that the mixture will be boiling hot, so be careful not to touch with your hands too soon).
4. Once the mixture is cool enough (but still warm) to handle with your hands, take out a small portion and place it on some parchment paper. Cover the rest of the mixture with cling wrap to keep the moisture in the bowl. Place a second piece of baking parchment over the small portion of dough and using a rolling pin, roll out your wonton pastry until 2mm – 3mm thick (just make sure it is thin – but not too thin that you are unable to work with it).
5. Once you have rolled out your small portion of dough, use a cup/glass to cut out a circular shape.
6. Place the circular piece of dough in the palm of your hand. Dependent on the size of your wonton wrappers, add enough filling to fill the centre – my wonton wrappers took a heaped teaspoon of mixture.
7. Wet all the edges of the wonton wrapper around the filling, then fold the wonton wrapper in half, encasing the mixture inside, creating a semicircle and seal, either by making little folds and squeezing the sides together or simply pressing the two sides together. Ensure you remove all pockets of air to ensure your wonton doesn’t explode when you cook them. Place on baking parchment and cover with cling wrap and continue the process until all mixture and wonton dough is used.
8. At this point you can either continue on to the cooking of the wontons, or if you are making them for a future event, you can place potstickers in a baking parchment lined container, with each layer separated by parchment and place in the freezer.

To Make Wrapper B:
1. Place all ingredients into a bowl and mix until well combined; a smooth dough should be formed. Place in a bowl and cover with cling wrap.
2. Take out a small portion of dough and place it on some parchment paper. Cover the rest of the mixture with cling wrap to keep the moisture in the bowl. Place a second piece of baking parchment over the small portion of dough and using a rolling pin, roll out your wonton pastry until 2mm – 3mm thick (just make sure it is thin – but not too thin that you are unable to work with it).
3. Once you have rolled out your small portion of dough, use a cup/glass to cut out a circular shape.
4. Place the circular piece of dough in the palm of your hand. Dependent on the size of your wonton wrappers, add enough filling to fill the centre – my wonton wrappers took a heaped teaspoon of mixture.
5. Wet all the edges of the wonton wrapper around the filling, then fold the wonton wrapper in half, encasing the mixture inside, creating a semicircle and seal, either by making little folds and squeezing the sides together or simply pressing the two sides together. Ensure you remove all pockets of air to ensure your wonton doesn’t explode when you cook them. Place on baking parchment and cover with cling wrap and continue the process until all mixture and wonton dough is used.
6. At this point you can either continue on to the cooking of the wontons, or if you are making them for a future event, you can place potstickers in a baking parchment lined container, with each layer separated by parchment and place in the freezer.

Cooking the Potstickers:
1. Place olive oil in a frying pan and place potstickers (not touching) into the pan. Place the pan on a medium low heat and add ½ – ¾ cup water (dependent on size of pan – but essentially you want the bottom of the pan covered – about approx. 1/2mm water deep), cover the frying pan with a lid and cook until the water has evaporated and the potstickers have a nice golden brown crust. This usually takes around 8-10 minutes for small potstickers and 10-12 minutes for larger potstickers.
2. Serve with your favourite dipping sauce and a fresh salad. Our favourite dipping sauce has a bit of heat and a deliciously salty and slightly sweet flavour.