When I shared the Shu mai post, on facebook the other day, it kinda went viral (I don’t really know why they went so viral :). I got requests for a gf wrapper. I decided to take that up, so that all of us can enjoy them, with or without gluten.
The wrappers are rice flour + starch wrappers. For no fail, use nicely hot water and knead them well. You really have to roll them between parchment for the best result too. Roll them larger, or make small balls of the dough and roll each one. Either way it takes some time These rice flour wrappers actually roll out much easier than the regular with gluten wrappers. The regular wrappers keep shrinking back if you don’t let them rest a bit during rolling. The rice flour ones are however prone to breaking easily. They can be steamed as well as fried.
The wrappers can be used to make Siumai, wontons, gyoza or other dumplings. Make them as thin as you can, stuff with any fillings of choice, make some, fry or steam, and report back!
I added some sweet and sour tempeh and crunchy celery in these Jiaozi. The tempeh works really well to imitate any kind of meaty pot sticker filling. you can use other veggies or lentils or any fillings of choice.
For a regular white flour, with gluten wrapper, see my Shu mai post.
3 days until the nominations for Saveur 2014 food blog Awards closes! I would really appreciate a nomination this year . It takes 15 seconds to fill the form. find it here.
You can use these wrappers to make steamed Shu Mai/Siu Mai stuffed with broccoli and zucchini in garlic sauce. seen below.
Other goodies to try.
Bao – soft steamed buns filled with veggies tossed in asian sauces.
For a Gluten-free Bao buns, use my GF buns dough. Add more oat flour so it is easy to handle, shape, fill and steam.
Or make some Sweet and Sour Lentil Lettuce Wraps!
Make the Tempeh filling.
make the wrappers: Mix all the dry ingredients and whisk well. Add hot water and oil and knead into a soft non sticky dough.
Roll the dough out between 2 parchments. Whole dough or small balls of dough. Make 3.5 to 4 inch rounds, by using a cookie cutter or by rolling out small dough balls.
Add filling with about a 3/4 inch on the edges left to seal. Brush water on the edges. Gently Fold and gather. Keep under a damp towel until all potstickers are shaped.
Brush oil on the pan and heat at medium high heat. Add the potstickers and cook for 2-3 minutes or until golden. Ignore my random pleated potstickers
Add water or broth, cover and steam until all of the water is gone. Flip and cook the other side for a minute.
Brush in sesame oil and serve with dipping sauce of choice.
Potstickers filled with Tempeh and Celery
Allergen Information: Free of Dairy, egg, yeast, gluten, nut, corn. Can be made soy-free with different fillings.
Makes 14-16 depending on the size
4 oz Tempeh, cubed to 1/2 inch pieces. (1/2 a package)
1/4 cup water
2 Tablespoons Sweet and sour sauce
1/4 tsp garlic powder
1/4 tsp sriracha or other hot sauce
1/4 cup finely chopped celery
GF Potsticker Wrapper:
1/2 cup white rice flour
2 Tbsp Tapioca starch
1/3 tsp salt
1 tsp oil
5-6 Tbsps hot water
oil and sesame oil for cooking
Dipping sauces to serve with
Make the Tempeh filling:
In a pan, add chopped Tempeh and water and bring to a boil on medium heat. Boil for 2 minutes. Add the sweet and sour sauce, sriracha and garlic powder and mix well. Reduce heat to low-medium and continue to cook until almost dry. Total 10-11 minutes. Press and mash the tempeh. Taste and adjust salt, spice, sweet. Add in the celery and keep ready.
Whisk the rice flour and tapioca starch well. Add salt and oil and mix in. Add the hot water (close to a boil) a Tablespoon at a time, mix with a spoon by pressing in. When the dough starts to form crumbs, use your hands to knead and press together and see if you need more water. Knead the dough for 2-3 minutes until very smooth. Cover with a towel and Let sit for atleast 20 minutes.
Roll the dough out between two parchment sheets. You can roll the entire dough out or make smaller balls of the dough and roll individually. Roll them out as thin as possible without tearing. If they are too thick, the wrappers will taste doughy. If you roll the entire dough ball, the center will be thicker, so cut the potstickers from the edges using a cookie cutter (3.5 – 4 inch), collect the center dough and roll out again. Use a little rice flour if needed.
Add the filling to the rolled out dough, Apply water on the edges, fold, seal and pleat. Here is a video to make them, Keep them covered until ready to fry or steam.
Brush or spread oil evenly on a large pan. Heat at medium high heat. Add the potstickers and cook until golden (2-3 minutes). Gently add a 1/4 cup of water, cover and steam for 3-4 minutes or until all water is gone. Flip and cook the other side if you like for another minute. I cooked about 8 together.
Place them on the serving dish . Lightly brush with sesame oil and serve with dipping sauces like soy sauce, sweet soy sauce (soy sauce + maple + minced ginger + vinegar + sesame oil), spicy soy sauce(soy sauce + sriracha + maple + sesame oil). The sauce in the pictures is teriyaki + sesame seeds.
To steam use this method (7 -8 minutes in a steamer basket) as the Shu mai dumplings. you can shape them as potstickers or shu mai.
I could roll the entire dough to 12 inches or so without a single tear on an even surface with light and even pressure. if you are not sure, start with rolling out small balls of the dough. Don’t use too much rice flour as the parchment will keep slipping. While folding potstickers also use light pressure. If the wrapper breaks, you can just stick it back together by pinching it with a little water.