1 recipe gluten free Won Ton Wrappers
1/4 cup tamari or gluten free soy sauce, plus more for serving
1 teaspoon toasted sesame oil
1 tablespoon freshly grated or 1 1/2 teaspoons ground ginger
1/4 cup chopped fresh or freeze-dried scallions/green onions (white and green parts)
1 cup finely chopped raw cabbage
1 pound ground chicken or pork
Egg wash (1 egg beaten with 1 tablespoon water)
4 to 6 tablespoons (28 to 84 g) neutral oil (like grapeseed, canola, peanut, or vegetable oil), for sautéing
Lukewarm water, for cooking
Prepare the won ton wrappers according to the recipe instructions, shaping them into rounds about 3-inches in diameter.
To make the filling, in a medium-size bowl, place the tamari or soy sauce, sesame oil, ginger, and scallions, and mix to combine well. Add the cabbage, and mix again to combine. Add the ground chicken or pork, and mix gently to combine.
Arrange the prepared won ton wrappers on a flat, lined surface (plastic wrap or parchment paper on a rimmed baking sheet works well), and place about 1 tablespoon of the filling in the center of each wrapper. Using a pastry brush, brush the edges of each wrapper lightly with the egg wash, then fold the wrapper over on itself to cover the filling. Pinch the edges to seal the dumpling closed, gently pressing out any trapped air as you go.*
*Make-ahead instructions: At this point in the recipe, you can freeze the formed, raw potstickers in a single layer on a baking sheet. Once they’ve frozen solid, pile them into a tightly sealed bag. Defrost in the refrigerator before cooking, and proceed with the recipe as written.
To a large, heavy-bottomed skillet over medium-high heat, heat about 2 tablespoons of the neutral oil until rippling. Place as many dumplings as will fit comfortably in a single layer in the hot oil, and sauté until the potstickers are golden and crisp on the underside, about 1 minute. Working quickly, add about 1/4 cup of lukewarm water to the hot pan, or enough so that it rises about 1/4 of the way up the side of the potstickers and cover the pan immediately. Allow the dumplings to continue to cook for about 5 minutes, or until they’re cooked through. Uncover the skillet, and continue to cook until the water has evaporated by about half and the dumplings are crisp-tender (about another minute). Remove them from the pan to a paper towel-lined plate, and repeat with the remaining potstickers. Serve immediately, with more tamari for dipping.
Adapted from the recipe for Shrimp Potstickers on page 141 of Gluten Free Small Bites.