Simple Way to Make Quick Pan fried gluten free dumplings

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The ingredients needed to make Pan fried gluten free dumplings:

1. Prepare 150 gr rice flour
2. Get 150 gr tapioca starch
3. Prepare 1 tbsp oil
4. Prepare to taste salt
5. Take 375 ml hot boiled water
6. Get 100 gr water chestnut
7. Make ready 100 gr shitake mushroom soaked
8. Take 50 gr carrot
9. Get 1 bunch garlic chives
10. Prepare 1 tbsp garlic mince

Let them cool for a few minutes before eating. They will firm up and have a nice chew without sticking to your teeth. Potstickers are Pan Fried Chinese Dumplings. Pan fried - this is the recipe I'm sharing today, Pan Fried Chinese Dumplings.

Steps to make Pan fried gluten free dumplings:

1. Prepare the dough, mix well flours, salt and oil, pour hot boiled water, knead with more tapioca flour as needed, the dough will be slightly sticky
2. Prepare the filling, julienne carrot, mince water chestnut, shitake mushroom and slice garlic chives, set aside
3. Heat wok, add oil, garlic and filling, stir fry with salt, pepper, chicken powder(optional, you can skip with sugar), when the carrot soften, take off from heat
4. Portion the dough add more tapioca starch for dusting, roll out, cut into round shape, and finish off with roll for thinner skin.
5. Add filling to dumpling and ready to cook
6. Heat non stick pan, add little bit oil, place dumplings and fried both side. Pour 200ml hot boiling water to pan and cover up, turn the heat to medium about 8minutes
7. Take off when no more water left on pan. Serve with fried garlic

Potstickers are Pan Fried Chinese Dumplings. Pan fried - this is the recipe I'm sharing today, Pan Fried Chinese Dumplings. I love the way they are cooked - pan fried until the base is golden, then water is added so they steam to cook the inside. Delicious crispy pan-fried dumplings are a satisfying favorite. Often they are filled with pork, cabbage, shiitake mushrooms, and garlic chives, dumplings can take on any filling by replacing some ingredients for others, or skipping some altogether.

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