Gyoza / Potstickers Recipe

Here’s my Gyoza / Potstickers Recipe!

What can I say about Gyoza? Done right, these are supremely addictive. Yes, they’re supposed to be an appetizer, usually served 3-5 pieces per person… but I’ve lost count of how many times we’ve made a meal of them. (No, I’m not admitting to how many constitute a “meal”, either!). They’re ingredient-intensive and a bit of work, but SO worth it!

I love gyoza with a ton of flavour, so I developed this recipe with that in mind. The filling can be made a day ahead, just keep it well chilled. Finished gyoza can be frozen before frying/steaming – just be sure to allow them to thaw completely before cooking. These are easy to make by hand, but even easier if you have a dumpling press, like this one. (It’s what I use!)

If you’re looking for a gluten-free recipe for Gyoza, look no further than my first gluten-free cookbook, Beyond Flour.

In the meantime, enjoy my Gyoza / Potstickers Recipe!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Homemade Gyoza / Potstickers!


Homemade Gyoza / Potstickers!


Gluten-Free Sesame Chicken Recipe

Saturday night, my laziness / beat-uppedness (That’s a word now. I say so.) ended up setting in motion the events that would soon result in the development of the BEST sesame chicken I’ve ever had in my whole life.

Chores, taking a friend for her VERY first experience at SR Harris (a local fabric warehouse… overwhelming experience!), writing, and a costumed appearance at a local comic & games store made for a very long day. When I finally got to sit down at the end of it all, my body and brain made a pact: I would NOT be getting up again in the forseeable future.

That made MAKING supper an impossibility. We decided to order in… which comes with its own set of issues, but hey… I didn’t even have to sit up. What I REALLY wanted was sesame chicken, but that wasn’t an option. Even if I could find a place that does it gluten-free, we don’t have anywhere GOOD in delivery range.

So, I “negotiated” with myself. Would settle for pizza, under the understanding that I’d MAKE sesame chicken the following day.

Unfortunately, I managed to wreck myself and my (non gluten-free) husband for all other sesame chicken, in the process. There are NO words for how much better this was, than anything we’ve ever had.

The sweetness and spice levels were perfect, the chicken was high quality and super juicy, and there wasn’t the “I think this may have been sitting for a few hours” texture.

SO good. If you’re a fan of sesame chicken, you need to make this ASAP. If you’re not GF yourself, you CAN substitute 1 1/2 cups of all purpose flour for the flours and corn starch in this recipe… but you’ll miss out on the flavour and texture.

As my husband posted on Facebook:

“This is amazing sesame chicken. Seriously, the best I’ve had. Absolutely delicious! Oh yeah, it’s gluten-free, but whatever. By that I mean that I have no real need to be gluten free, but this is amazing whether you are gluten-free or not!”

In particular – beyond the ridiculous sauce – he loved the crispiness of the batter, saying that it was crisp , but not crumbly, and stuck well to the chicken.

Enjoy!

PS: While this recipe isn’t in my upcoming gluten-free cookbook, “Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking“, if you or anyone you love is interested in gluten-free recipes… you should probably buy the book! Pre-orders open up in early August, be sure to subscribe to our email list for a reminder when the date gets here! (Over on the right menu bar!)





Gluten Free Sesame Chicken


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Pepper Crusted Tuna with Wasabi Cream Sauce

Pepper Crusted Tuna with Wasabi Cream Sauce is such a simple recipe, but such an elegant taste and presentation.

We first had Pepper Crusted Tuna with Wasabi Cream Sauce at a now-defunct local restaurant… loved the idea, but the wasabi cream sauce had very little complexity to it, and almost no actual wasabi flavor. Of course, that just meant that we’d have to play with the idea, ourselves!

This is the resulting recipe, which we love. Truth be told, we use a bit more wasabi than listed here… but this is a good amount for *most* people.







Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Curried Shrimp Spring Rolls

Making spring rolls at home has become such second nature to us, that I was a little caught off guard recently. A friend – who’s no slouch in the kitchen, herself – expressed surprise at the idea of making homemade spring rolls.

… and then I remembered the first time I’d tried to make them. The rice paper was so thin and fragile, and I would break/rip it no matter what I did. Extremely frustrating experience, and it turned out the ugliest, least coherent rolls I’ve ever seen in my life.

That only lasted for one attempt, though. We went to a favorite Vietnamese restaurant shortly after that, and THAT is where I learned the secret. I asked the waiter what the difference was between their thick, stable rice paper spring roll wrappers, and the incredibly thin crap I was buying in the grocery store.

The answer? They used the exact same stuff I did.. but a double thickness of it!

From that day onward, spring rolls haven’t been a mystery or a frustration to us… and we can easily enjoy them at home!

Here’s hoping that the “secret” helps you as much as it did us!

Curried Shrimp Spring Rolls

1 package rice vermicelli
1 bunch cilantro, chopped
1 bunch mint, chopped
1 carrot, peeled
1 package bean sprouts
Green onions, sliced in half lengthwise (optional)
1/2 lb raw shrimp, shells and tails removed
1 Tbsp olive oil
1 tsp curry powder
1/4 – 1/2 tsp hot pepper flakes
Salt and pepper
1 package rice paper spring roll wrappers

Boil rice vermincelli for a few minutes, remove from heat and allow to soften to desired texture. Drain and allow to cool.

Mix cilantro and mint together, place in a small bowl.

Use a vegetable peeler to process the carrot down into long, thin strips. Place on a plate or work surface, along with bean sprouts and green onions. Set aside.

In a fry pan, saute shrimp in olive oil until shrimp is almost fully cooked. Sprinkle with curry and hot peppers, season with salt and pepper to taste. Saute until fully cooked, remove from heat.

Fill a large bowl with very hot water. Submerge one sheet of rice paper, then immediately submerge another one right on top of it. Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface. While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.

Arrange a small handful of well drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.

Top with a small amount of bean sprouts

Sprinkle a little mint/cilantro mix over the bean sprouts, top with carrot pieces and shrimp.

Fold about 1/2 of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.

Fold the other side over.

Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.

Repeat as necessary, serve with fish sauce.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Singapore Mai Fun

Singapore Mai Fun? Mei Fun? Mei Fan? Mai fan? Seems like there are a million ways to spell this, and I have NO idea which is right! I would guess “Mai Fun”, but the restaurant I usually order this at, it’s “Mai Fan”. Ack!

No matter how you spell it, this is my very favorite Asian takeout dish of all time. I’ll never forget the first time I had it – it was at a little restaurant called “Magic Wok” in St John’s Newfoundland, over a decade ago. I’d made the mistake of ordering it “hot”, and… I’ve never been in so much spice-related pain in my life. My mouth was burning, and I SWEAR my tears had fire in them, also. It took hours to dissipate.

… holy crap, was it EVER good, though!

From then on – til I moved to Minnesota, anyway – whenever, wherever I ordered it, I asked for “medium” heat. (In Minnesota, “hot” means something very different than the rest of the world, and you basically have to specify “Hot-hot, not “Minnesota hot”, LOL!). SO good.

Feeling too lazy to go out one day, I decided to make my own “wing it” version. While this won’t leave you in pain for hours, this version is full of flavor and sure to become a favorite for any fan of the dish.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Singapore Mai Fun


Singapore Mai Fun


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Spicy Orange Chicken

One of thing things that I miss most about my pre-gluten allergy days? Chinese takeout.

I KNOW. I’m sorry! Sometimes, you just need it, you know? So, I recently decided to craft a gluten free version of.. something.

What was I in the mood for, though? Sometimes, being able to make anything gets a bit daunting – so many options. General Tso’s? Kung Pao? I wanted something a bit spicy, but wasn’t quite sure which way I wanted to go.

In the end, I decided to wing it and came up with a spicy orange chicken… and it was DAMN good. Really hit the spot, and my full-gluten husband even preferred it to actual, non-gf takeout.

Score!





Gluten-Free Spicy Orange Chicken


Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.