Recipe by Andrew Mollmann
Found this recipe on a forum. Several people seem to have made with successfully. Posting here so I don't forget about it. I was looking for a pot sticker recipe a few weeks ago and could have used this. Looks like it takes a while to make, so be prepared.
- 1⁄2 cup cold water
- 1⁄4 cup cold water (added tablespoon by tablespoon)
- 1 egg (whisked in to 1/2 cup cold water)
- 1 egg (for sealing egg rolls)
- 1⁄2 teaspoon salt
- 1 cup rice flour
- 1⁄3 cup tapioca starch (more for dusting)
- 1⁄3 cup cornstarch
- 1⁄3 cup sweet rice flour (possibly more to avoid sticky dough)
- 1 teaspoon xanthan gum
- 1 teaspoon gelatin
- 1⁄2 lb ground pork
- 1 cup shredded cabbage
- 1 chopped green onion
- 2 slices fresh gingerroot, finely chopped
- 2 (5 ounce) cans water chestnuts, drained and finely chopped
- 1 teaspoon salt
- 1⁄2 teaspoon white sugar
- 1 teaspoon sesame oil
- 5 tablespoons vegetable oil
- 3⁄4 cup water
Directions See How It's Made
- Put rice flour, salt, tapioca, corn starch, sweet rice flour, xanthan gum, and gelatin in a food processor until evenly combined.
- Whisk together egg with 1/2 cup cold water until well blended.
- Turn on food processor and slowly pour egg/water mixture into the dough.
- Open the food processor and scrap down the sides. Make sure the dough is evenly processed. At this point, check to see if the dough will easily stick together but is not sticky. If the dough does not come together to form a soft dough, turn the food processor back on and slowly drizzle water in by the tablespoon (maybe up to ¼ cup more of cold water will be needed). If the dough is too sticky, add a tablespoon of sweet rice flour at a time until the dough forms a soft dough.
- Divide the dough into 2 Tablespoon/small ice cream scoop balls. While working with one ball at a time, keep the remaining dough in a bowl under a damp (but not wet!) towel.
- Press each ball into a small disk.
- At this point, you can either use a tortilla press, a pasta roller, or some serious arm muscle and a rolling pin. Roll the disk into a super flat (think lasagna flat) round or square. (If using your pasta roller, roll to the level 3 thickness. (1 being the thickest setting on my Kitchen Aid pasta roller attachment.) Don’t get the wrap too thin or it will rip when you are rolling the egg rolls together with their stuffing.
- For Filling:.
- Divide dough into 15 balls. Keep the dough you are not working with covered with a damp, but not wet, towel. See instructions at the end for rolling them out.
- Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
- In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
- Place a tablespoon of the pork mixture into each of the wrappers. Fold the wrappers, and seal the edges with a moistened fork.
- In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Stirring constantly, heat 30 seconds to a minute. Pour water into the skillet (Be careful when you do this because the oil can spatter). Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
- Serve with dipping sauce of your choice.