More Great Recipes: Asian | Gluten-Free


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Serves 18 - 20 | Prep Time | Cook Time

Why I Love This Recipe

Reprinted from Celi-Yak News Summer 2012

Ingredients You'll Need

*Use G.F. Egg Roll Wrappers Recipe
225 g Ground pork
180 ml Minced suey choy
1 Green onion, mince
5 ml/1 tsp Grated ginger, fresh
2.5 ml/1/2 tsp Salt
10 ml/2 tsp Sesame seed oil
15 ml/1 tbsp GF soy sauce
25 g/1/2c Mushrooms
Black pepper


Mix all ingredients together. Microwave a small portion, taste and adjust seasoning if necessary.

Roll out small (1 inch diameter) balls of dough into thin rounds about 1-2 mm.

Lightly egg wash the outside edge.

Place a small scoop of filling in the middle then fold over and pinch closed.

Place some oil in a pan and heat. Add the potstickers, crowding the pan.

As they start to brown on one of the three sides turn them once and then add 1 cup of either stock or water. Cover the pan and cook on a medium high heat until all of the water has evaporated and potstickers have once again started to fry in the remaining oil.

Take off the heat

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