Most recipes that I'll be posting, as time allows, are adapted from ones I've found over the internet or my cookbook collection. Where possible, I will cite the original recipe.
Please also note that, as FM diets can vary significantly from person to person, recipes shared may not work out for you. Proceed with caution and ensure that you are only consuming foodstuffs that work within your dietary needs.
So, I'm kind of one those people that does a "dash" of this or a "smidgen" of that. I'll try to indicate which measurement is approximate. You may need to adjust.
INGREDIENTS
- 1 pound of ground pork
- 1 tablespoon (approx.) of salt and/or 1/4 c. of Fish sauce1
- 1 egg
- 1 tablespoon (approx.) of Toasted Sesame Seed oil
- 1/4 cup of cabbage (approx.), salted and drained (optional)2
- 1 tsp (approx.) grated ginger root (optional)3
- 1-3 tablespoons (approx.) of soy sauce4
- 1 package of wonton wrappers—1lb of meat usually makes around 100 potstickers (contains gluten).
- Bowl of water for wrapping dumplings
- Measuring cup with some water (2-4+ cups) — for cooking dumplings
- Coconut oil or canola oil — for cooking dumplings
INSTRUCTIONS
- Finely chop a handful of cabbage. Place into a bowl, salt well (1-3tbsp. of salt), and set aside.
- Place meat, egg, toasted sesame seed oil, grated ginger root, soy sauce, salt and/or fish sauce into large mixing bowl. Stir until all ingredients are combined. Cover with foil or saran wrap and place into the fridge.
- Wait 15 minutes. While you wait, set up your dumpling making area with your bowl of water and review different ways to wrap dumplings. Also, you might want to recruit family and/or friends because wrapping dumplings can be time consuming.
- After the 15 minutes is up, take the meat mixture out of the fridge and uncover.
- Take your bowl of cabbage and squeeze out as much moisture as you can before adding it to your meat mixture.
- Mix the cabbage into the meat mixture.
- Get comfy and wrap some dumplings! Using your finger, dip it into your water bowl and run your finger along the edge of the wonton wrapper. This will help seal the dumpling so it doesn't come apart while you cook.
COOKING
- Place a large skillet on your stove top and coat the pan with the oil of your choice. Prior to turning on the heat, move each dumpling in the pan so that oil completely coats the bottom.
- Turn heat onto medium to medium-high heat and cook until the bottoms have browned.
- Once the bottoms have browned, turn the heat to low and wait a few seconds before pouring in water. Don't "over water" the dumplings, but put enough in so that it covers at least the bottom 1/4th of the dumpling.
- Turn the heat back up to medium, medium-high and continue cooking until most of the water has evaporated.
- If you're concerned about the meat not being fully cooked, preheat your oven to 200 degrees Fahrenheit and place the cooked potstickers on a cooking sheet in the oven. If you're preparing a lot, this can help keep the potstickers warm as well if you're serving all of them at once.
STORING
If you end up with a lot of potstickers, you can place fully cooked ones in an air-tight container. If you think they'll be gone in the next few days, go ahead and store them in the refrigerator. Otherwise, you can allow them to cool in a non-glass container and then store them in your freezer.
To reheat frozen potstickers, you can either microwave them or heat them up in the oven (or toaster oven) at around 300 degrees Fahrenheit.
1 Fish sauce is pretty salty, so just make sure you don't over salt the meat.
2 Per 100g, cabbage has 1.67g of glucose and 1.45g of fructose. Source
3 Ginger may not be tolerated at all—only use real ginger root, avoid ginger powder.
4 Soy sauce can be dangerous. Proceed with caution and avoid any with added sugars or wheat.
Submitted April 14, 2015 at 01:11AM by omgicutthecheese http://www.reddit.com/r/fructosemalabsorption/comments/32h6a3/recipe_potstickers/ fructosemalabsorption
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