The more time I spend working with GF flours and dairy alternatives, the braver I become.
Thursday night we were having friends over for dinner, and I had decided to make home made burgers with a GF pasta salad side dish. The problem was that I was craving pot stickers – owing mostly to the fact that the night before I had watched Cut-Throat Kitchen and that was one of the challenges. All I could think about was how crispy and golden they had looked with their juicy fillings and sweet dipping sauces… Ugh! I can’t even type this without wanting one.
I had long since thought about making a GF wonton dough, so I decided to make it an afternoon project with the pot stickers appetizers being my reward. Since I didn’t like the ingredient lists of the few GF recipes I found, I decided to take a regular recipe and convert it myself. I’m happy to say that the pot stickers were a success and since then I’ve discovered the dough makes delicious meat filled dumplings for soup as well!
Blend all of your dry ingredients into a mixing bowl and make a well in the center. Drop in your egg. Slowly add the water and mix with your hands, bringing in the flours from the sides of the bowl as you work. Add more water if necessary until you have a pliable, soft dough. Cover with saran wrap and let it sit at room temperature for about 10 minutes.
Cut the dough into 4 pieces, and work with 1/4 at a time leaving the other 3/4 covered. Roll your dough as thin as you can on a surface dusted with rice or corn flour. Cut your shape (in this case a square) and moisten all the edges with egg-wash. Place a teaspoon of filling in the center and fold each corner into the center, like an envelope. Fry in veg oil on both sides until crispy and golden, and let it drain on a paper towel.
The dough will puff up a little in the fryer, so make a few mistakes to find the perfect thickness for your wonton wrapper. I made 3 mistakes before I had one I liked. 3 tasty, tasty mistakes :).