Updated: Jul 16, 2019
Potstickers or gyoza can be enjoyed on the Plant Paradox plan if you follow this Lectin Free Gourmet recipe. You won't believe the grain-free wonton paper.
Potstickers or gyoza go down easy as a snack or light dinner. My son can gumdrop a dozen of these things in seconds flat. Made from ground pork seasoned with ginger and garlic, stuffed into a wonton wrap and pan fried, then steamed and dipped in a tangy, savory sauce, potstickers are truly a favorite food in our house.
But how to make them lectin free? EASY! Start with pastured pork. I've found mine at a local farm. But online sources like Thrive are also great. For a 25% discount on your first Thrive order, click here.
Now here's the big secret ingredient for the wonton paper. I used Cappello's lasagna pasta. I get it at Natural Grocers, but it's readily available at Whole Foods, too. If you have trouble finding them, they are also available on Amazon in a 6-pack for a price.
Cappello's pasta is easy to work with and is quite close to the real thing. Cappello's pasta is not as thin or flexible as Asian wonton wraps made from wheat. But they certainly do the trick. Here's the secret. You can seal these the easy way by folding in half and crimping, or take a little extra time and create pleats for a more authentic looking dumpling.
The trick to getting these sealed right is to have a bowl of hot water nearby. After you cut circles out of the lasagna sheets, dip them in water before filling with seasoned pork. Wet wonton wraps are easy to seal and crimp. To crimp the edge, stand the filled wonton on its folded side, then go along the sealed edge inserting your forefinger of one hand between the thumb and forefinger of your other hand, creating a crimp similar to a pie crust. If you prefer pleats, stand the filled wonton on end, and make several pleats along one side, sealing as you go.
You'll be so happy with the way these turn out, you'll want to make them again and again. Let's make this easy dish!
16 oz. Ground Pastured Pork
4 Fresh Garlic Cloves (finely grated)
2 T Fresh Ginger (finely grated)
2 T Fresh Lemongrass (finely grated)
2 T Coconut Aminos
1/4 C Daikon Radish (grated)
1 Package Cappello's Lasagna Sheets
2 Green Onions for Garnish
Sesame Oil for Frying
Gyoza Dipping Sauce
2 T Coconut Aminos
2 T Rice Vinegar
5-6 Drops Sesame Oil
Step 1: Season the Pork
In a large bowl add ground pork, garlic, ginger, lemongrass, coconut aminos, and daikon radish. With fingers, mix the ingredients until well incorporated.
Step 2: Cut the Wonton Papers
For best results, you want the wonton papers to be about four inches in diameter. So find a large circular cookie cutter or large rimmed glass. A martini glass works well. Cut out as many circles from the lasagna sheets as you need. If you wish to feed the whole family, use all the sheets. However, you could use one or two sheets for yourself and store the rest of the sheets in a zipper bag for lasagna or potsticker later.
Step 3: Fill and Crimp or Pleat
Work one wonton paper at a time. Dip the wonton paper in hot water. Then place about one tablespoon of seasoned pork into the center of the wet paper. Fold the filled paper in half until the edges meet and you have a half-moon shape. Crimp all the way along the edge to seal. To crimp, push the wonton edge with your forefinger into the pinched thumb and forefinger of the other hand, creating a crimping effect. For a pleated dumpling, stand the filled wonton on end, and make several pleats along one side, sealing as you go. See image.
Step 4: Pan Fry and Steam
Heat a wok or skillet on high. Have a lid handy. Add two tablespoons of sesame oil to the pan. Place the potstickers in the hot oil. The wontons may stick to the pot as they brown, but this is where they get their name. Gently unstick them by shaking or using a rubber spatula to get underneath them. Flip the wontons after they are golden brown and fry the other sides. Once both sides are browned, add about 1/4 cup water to the pan and cover. Turn down heat to low and allow to steam for two minutes until pork cooks through.
Step 5: Make Dipping Sauce
While potstickers are steaming, make the dipping sauce. In a ramekin mix coconut aminos and vinegar together. Add a few drops of sesame oil. Set the dipping sauce on a plate.
Plate the gyoza next to the sauce and garnish with sliced green onion.