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Chinese Dumplings?

sammers1

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sammers1 Enthusiast
sammers1
Posted

Does anyone have a recipe to make CHinese dumplings or pot stickers? I feel like it can't be that hard to make them gluten free but I am not sure!

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kenlove Rising Star
kenlove
Posted

I've been playing with recipes for pot stickers and shumai since I was diagnosed a few years ago.

Lately 100% soba powder seems to work the best. Alot of soba (buckwheat) is mixed with flour as a binder. Same with soba noodles so you have to be careful to make sure the soba powder is 100%. Use very cold water when mixing it.

When I'm rolling the soba, I use quinoa flour on the board to keep it from sticking. I've tried rice and almond flours but so far soba seems to work and taste the best.

I've not tried the bao big steamed buns in a long time. I think it may be a matter of finding the right mix of flours to get them to taste half way decent.

good luck

Ken

Does anyone have a recipe to make CHinese dumplings or pot stickers? I feel like it can't be that hard to make them gluten free but I am not sure!
missy'smom Collaborator
missy'smom
Posted

Ken,

So have you been using a regular recipe for soba noodles and just cutting it in circles instead for the gyoza or shumai and then procceeding as usual for those recipies? Dh has been researching making his own noodles lately(gluten-free I'm assuming). It's his little hobby lately and I'm not sure exactly what he's up to! and I can't snoop 'cause it's all in Japanese! :P

kenlove Rising Star
kenlove
Posted

Hi,

Right, I just use the sobako which I bring from Japan where its milled. Just dont trust the commercial stuff here after a bad experience getting glutened from what was said to be 100% soba. Instead of cutting noodles I just cut circles or squares and fill them with traditional stuffings or get creative. also use them for ravioli. My favorite is to stuff the gyoza with figs, feta and spinach. Ok so its a Japanese/Greek cultural clash but it sure tastes good, especially with some of the sauces we make from fruit I grow. Many years ago I trained as a chef in Japan but last March went back to take a soba class. If you scroll down on

Open Original Shared Link

you can see a lot of pictures of the master at work. I did learn a lot about working with sobako and started making everything with it. kase spatzel with soba is really great!

take care

ken

Ken,

So have you been using a regular recipe for soba noodles and just cutting it in circles instead for the gyoza or shumai and then procceeding as usual for those recipies? Dh has been researching making his own noodles lately(gluten-free I'm assuming). It's his little hobby lately and I'm not sure exactly what he's up to! and I can't snoop 'cause it's all in Japanese! :P

missy'smom Collaborator
missy'smom
Posted

Thank you for the advice, info. and photos. I imagine that combination of ingredients goes quite nicely with the sobako. Sounds really good! How can one resist figs or feta! and spinach to balance the two. I imagine butternut squash would be good too.

kenlove Rising Star
kenlove
Posted

OH good idea although here we grow a lot of kabocha -- butternut does sound good.

GUess I'll have to find time to make them with the squash although fig season is just starting..

take care

Thank you for the advice, info. and photos. I imagine that combination of ingredients goes quite nicely with the sobako. Sounds really good! How can one resist figs or feta! and spinach to balance the two. I imagine butternut squash would be good too.

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