Gluten-free Asian Pot Stickers

Cornstarch for rolling

Put all filling ingredients in a bowl. Mix well with a wooden spoon. Mix briskly in one direction for 20 seconds. Mix another 20 seconds in the other direction. Set aside.

Mix dry ingredients (flours, salt and gum). Add oil. Add hot water slowly. Mix with chopstick. Once the water has cooled slightly, use your hands to bring the dough together. It will feel like playdough.

Roll into a log. Divide in 2. Keep one piece under a towel or in a plastic bag. Cut each piece into 12 (cut the piece you have in half, then in half and then in 3). Roll each with your hands into a flat pancake. Add
cornstarch to a tortilla press and flatten or roll between plastic until very
thin. Place on plate or cutting board. Roll out 6 at a time.

Place the wrapper in your hand and then put a little water on dough. Place 2 teaspoons filling in the middle. Fold over and seal. Place on board. The water is helpful if the dough starts to break. You can use it to fix any cracks.

When 12 are done, heat pan with 1 tablespoon of oil. Heat to medium. Place flat side down and cook for 2 minutes until lightly browned. Carefully add ¼ cup of water, cover and cook 8 minutes. Remove cover and cook another 2-3 minutes until bottom is completely browned. Repeat with the second batch.

If you have leftover meat, roll into little meatballs and cook in a non-stick pan until brown on each side and cooked through.