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Daring Cooks: Chinese dumplings/potstickers (aka gyoza in Japanese)

Posted by jenskitchen on June 14, 2009

Part of being a Daring Kitchen member is getting to try new things, learn new skills, push yourself in the kitchen. And since I love challenges, this group seemed like the perfect fit for me. The Daring Kitchen actually consists of two groups – the Daring Baker’s and the Daring Cook’s. Wanting to push my culinary knowledge to the fullest, I of course joined both groups.

The June 2009 Daring Cook’s challenge was hosted by Jen of use real butter. Jen challenged us to create chinese dumplings/potstickers (aka gyoza in Japanese). You can see the full details of the challenge here and check out Jen’s post here.

Some of the challenges are extra-intimidating for me. Not only am I just learning to cook and being challenged to make some exciting recipes, but I’m learning to do it gluten-free at the same time. Jen was thoughtful enough to include a gluten-free version of the gyoza, but I decided to stick to the original recipe and just substitute gluten-free ingredients.

A few days ago, I wrote about my Red Velvet Cake made with Better Batter gluten-free flour mix and indicated that it was my second experiment with the flour. This was my first (but I couldn’t post about it until today – those are the rules) and it was an extremely successful experiment!

Here’s what I did:

Pork Filling

I kept this pretty basic and used what I had in my refrigerator:

  • 1 pound ground pork
  • 4 large cabbage leaves
  • 1 small white onion
  • 3 T gluten-free soy sauce
  • 2 T sesame oil
  • 2 T corn starch

I cut the cabbage and mushrooms into nice small pieces, mixed it with the cabbage, and then added the soy sauce, oil and corn starch. Done. Simple enough. Next time I do this (and oh, yes, there will be a next time!) I will season this a bit more and get a bit more fancy with the ingredients.


It takes two batches of this dough for the amount of filling described above.

  • 250 grams Better Batter flour mix
  • 1/3 Cup water

It doesn’t get much simpler than that. Then I followed the original directions given by Jen for making the wrappers:

 Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water). Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side (see images in post for how to fold pleats). Keep all unused dough under damp cloth.


Rolled out wrapper

Rolled out wrapper


I should get extra points for having a two-year old sous chef!

I should get extra points for having a two-year old sous chef!

 Jen gave us the option of steaming, boiling or pan-frying the dumplings. Since going gluten-free I haven’t been able to order pot-stickers (and I LOVE potstickers), so I went with the pan-frying method, described by Jen:


Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.



Yummy crispy bottoms!

Yummy crispy bottoms!

  Dipping Sauce

I gave the sous-chefs the task of making the dipping sauce while I finished up the potstickers at the stove. I gave the older sous-chef the dipping sauce directions and then a quick mini-lesson about “parts”. The original recipe suggested two parts soy sauce and one part vinegar and then a variety of optional seasonings as desired. I think he came away from the experience with a greater understanding of ratio than he got during math class last year – and ended up with a mighty tasty dipping sauce.


Future Daring Cooks?

Future Daring Cooks?

This was an amazing experience – and one I am eager to repeat! Much thanks to Jen for such a great (and tasty) challenge!




33 Responses to “Daring Cooks: Chinese dumplings/potstickers (aka gyoza in Japanese)”

  1. Perfect potstickers, so golden and crisp. Nice to have a pretty little helper too! Awesome job all around! 🙂

  2. Mary said

    I love your future daring cook. What a cutie-pie. You got great color on your dumplings. I hope you enjoyed the challenge.

  3. angiegazdziak said

    Great blog! I should try them gluten-free next time.

    • jenskitchen said

      It’s been a while since I’ve had non-GF potstickers, but I have to say that I couldn’t tell a difference.

  4. Jen Yu said

    How totally awesome that you managed a great gf version! Yours look so good and I love those golden bottoms on the potstickers. Great job and keep on keepin’ on!

  5. Cyndi said

    Great job. You and your little future daring cook aced this one. No one would ever know you are just starting to try cooking! Those look great. I think this recipe was yummy!

    • jenskitchen said

      The recipe was great! And the future daring cooks did an amazing job with the dipping sauce… Thanks so much for your comment – believe me if anyone had told me a year ago that I’d be making some of the things I’ve been trying I would have laughed!


  6. Lauren said

    Yum!! Your potstickers look amazing =D. Awesome job figuring out the flours!

    • jenskitchen said

      Thanks! These were soooo good. I can’t wait to make these again. In fact, I may have to go make some more right now.


  7. LauraJosie said

    Lovely potstickers, and I am envious of your getting the gluten-free dough right the first try, it took me twice! 😛 Great job!

    • jenskitchen said

      I was really pretty shocked at getting good wrappers on my first try! I’m used to having to make things 3, 4, 6, okay 10 times to get them “close”. These were great! I haven’t tried them with another gf flour mix yet – so, not sure if it’s the flour mix I used, but I have a feeling it is.


  8. rose said

    Great job!! What a darling sous chef you have there =)

  9. Megan said

    Your dumplings look great! Aesome job making them gluten-free!

  10. Chris said

    Great color on the potstickers! And I think every kitchen needs a sous-chef. Great job (both of you)!

  11. Olga said

    oh how I wish I had a sous chef 🙂

    • jenskitchen said

      It sure does make for fun in the kitchen… well, and a few problems when the sous chef is a two year old : )

  12. Sarah said

    Wow, they look fantastic! The bottoms look so beautiful and crispy. The first time I tried to make the potstickers the bottoms came out black. I mean, like, BLACK.

    Hehe, I love your sous-chef. Mine is a cat who tries to mooch whatever it is I’m making, he’s really not near as helpful… 😛

    • jenskitchen said

      I’ve made these seven times now – SEVEN! I did have one batch turn out black on the bottom. I ate them anyway : )

      My sous chef and yours are pretty similar – mine tries to taste everything that he “helps” with – he ate five of the wonton wrappers before I could even roll them out!


  13. Shirley said

    I love the math lesson your sous chefs got! Great-looking dumplings.

  14. shellyfish said

    Beautiful job! I love your sous chef – I have one too, but she just turned 4! I love including her in the kitchen – they’re our Junior Daring Cooks!

    • jenskitchen said

      Thank you! It’s so much fun to have the little one’s in the kitchen with me. And, we get to eat what we make after!

  15. The colours of the bottoms are gorgeous. Well done!

  16. Ellie said

    Can you freeze them? I think they would be simple camping food and I would love to be able to freeze them and then thaw out as many as I needed each day. I am camping for two weeks.

    • jenskitchen said

      Yes… these freeze great!!! I froze quite a few of the ones we couldn’t eat it one sitting (The recipe makes a lot!) And when I made the frozen ones they were great!

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