I made this yesterday and am happy to say they are marvelous! I steamed the finished dumplings but these would surely work fried as well. The skins freeze perfectly with a peice of wax paper between them. So whenever I want a meal of them, I can take out what I need.
Combine the following flours in a bowl
1/4 cup corn starch
1/8 cup sorghum flour
1/2 cup tapioca flour
1/8 cup potato starch
4 1/5 tsp xanthan gum
Make sure the gum is well blended with the flours, then add the following
add salt to taste (or need)
2 tablespoons of olive oil
stir this very well and then use your hands to mix the dough completely. If the dough is too wet, add more potato starch. Don't add so much though that it gets stiff and hard.
Devide into a couple balls and roll it very thin, as thin as you can handle. You want to get a minimum of 16 potstickers from the recipe. I was able to get 24. Use a lid, or 3" cutter (I used a 1 cup Rubbermaid Servin' Saver). To keep the dough from sticking to the counter or the roller, use just a very small sprinkling of potato starch, a little goes really far.
Whatever you fill the potstickers with is up to you. Just make sure its dry enough to form a small ball that doesnt fall apart in your hand. Don't overfill. Have a bowl of water to dip your fingers in and wet the top of the potsticker then put the filling in the center. Fold it over and press, then use a fork to crinkle around the edge. I have a nice plastic press that makes lovely folds around the edge but its not necessary. I'm a sucker for kitchen gadgets!
I haven't run the calories, but hope to very soon. Credit for this recipe with a tofu filling goes to www.andrewscoste.net
Edited by: DANGERKITTEN at: 10/17/2007 (01:02)