Truly, I fear making any type of gluten free dough. After a few bad pie crusts, cinnamon rolls, and chicken pot pie…..I vowed just to bake cakes for the rest of eternity. However, I have this Insta Pot that my in-laws bought us and I really needed to test its potential (or mine) Why pot-stickers/dumplings in an Insta Pot? I blame Master Chef Junior. The show did a team challenge on an episode a few weeks back where they did an Asian plate. 8-13 year old could make an entire plate in 60 mins, I could easily make one thing in an hr. It was enough motivation for me map out my quest to make Asian Pot Stickers.
Research. Research. Research. I finally found how to make the dough gluten free from Andrea Nguyen and her website. The key was to read the instructions, and follow them, not something I normally do. Next was to find a vegan/GF filling and how to steam in the Insta Pot. I found this from Healthy Slow Cooking Blog.
First the dough. Easy enough. Boil the water and remove until it stops bubbling. In a bowl have 2 cups of GF flour ready and create a well. I used Bob’s Red Mill 1-1 cup which already had xanthan gum added. Pour in 3/4 cup just boiled water and mix together. Keep in mind GF dough is rather sticky, but the more you knead it, the more elastic it becomes. It should be a semi smooth dough. Place in a plastic bag to rest for 30 minutes. I used a Zip Lock freezer bag. The resting portion is VERY important- do not skip
While the dough is resting, prep your vegetables.
This recipe initially called from shiitake mushrooms, but my local grocer was all out. I subbed in baby bella mushrooms. Mince 1 C mushrooms and 1.5 C of cabbage. Shred 1/2 carrots. Add 1 tbs of oil to a pan and sautè mushrooms first until the release their juices. Toss in cabbage, carrots, soy sauce, and vinegar. Heat until mixture is dry. Add in 1 tsp of fresh ginger.
Next, the hard part. Rolling out all those dumplings. I’m no expert, so my dumpling rolling was done the best I could with out a dumpling roller. I STRONGLY advise investing in a roller. I already went and bought one after making these. I cut out my dumplings with a vintage biscuit cutter; it was the perfect size. Also the first time I had ever used it. I then thinned them out to what I “thought” was thin enough. Again…buy a dumpling roller.
Not pretty, or thin enough.
Fill your dumplings with 1 tbs of filling. Fold in half to create a crescent moon shape. You can crimp in 2 places if you’d like. GF dough is stickier, you do not need to water the edges to help them stick. Just smooth out and the dough will adhere to itself.
Dumplings need to be steamed in the Insta Pot (IP). No bamboo steamer? No steam rack? Not a professional cook? Great! Me Either HA. There are two ways to get around not having a bamboo steamer. First, you can use the vegetable steamer with the IP by adding 1.5 C of water to the bottom and spraying the steamer rack with oil. Place your dumplings side down on rack and lower into IP to steam. OR you can get creative. I used 3 canning rings placed in my IP. Then I created aluminum balls to sit a IP safe pan for 1 layer. I flipped the steamer/trivet upside down and created a 2nd layer. Laugh at this all you want….I thought I was a genius since I forgot this crucial accessory in my dumpling making prep work. No, I did not document this masterpiece.
Turn on your IP, put the lid on and make sure that the steam release handle is sealed. Select the steam setting and lower the time to 7 minutes. Open the steam release valve manually.
I was amazed how well these turned out. They were a little sticky given the GF dough. I ended up pan frying them 2 mins on each side for a little crisp in 2 tbs of butter. My husband and I gobbled them up so quickly that I forgot to take a picture of the finished product. Maybe next time.
Ingredient List Filling
- 1 tbsp (15 ml) oil
- 1 cup (70 g) minced shiitake mushrooms
- (or substitute white mushrooms) – baby bella tasted great too
- 1 1/2 cups (105 g) minced cabbage – I used purple
- 1/2 cup (55 g) shredded carrot
- 2 tbsp (30 ml) soy sauce GF
- 1 tbsp (15 ml) rice wine vinegar
- 1 tsp grated fresh ginger
- 2 cups GF flour for dumplings
- 2 teaspoons xantham gum* if your flour does not include it already
- or you can use 12 round vegan dumpling wrappers
- 3/4 cup of water