When I went Gluten Free four years ago, I made it my mission to continue enjoying all of the foods I love. Two of those foods were cream cheese puffs and potstickers. I started by trying to make my own gluten free wonton skins. Those attempts always ended in a kitchen that looked like a tornado had ripped through it, and a failed experiment. No matter how many times I tried, I could not perfect the gluten free wonton.
I decided that I needed to find a substitute before I drove my partner crazy. He always laughs with me when I make a mess of the kitchen, but I think he was at his wits end after dozens of attempts at the wonton. The solution I came up with was rice paper wrappers. A word of caution if you are gluten free: always read your labels, even if you have used the ingredient/product before. Companies can and do change how their products are made.
Below you will find my versions of two of my favorite foods. Deep frying them may not be the healthiest, but they do taste great every once in awhile.
Cream Cheese Puffs
- 1 block cream cheese
- garlic powder
- rice paper wrappers
- vegetable oil
The rice paper wrappers are large, and you don’t need to use a whole one per cream cheese puff. Start by cutting a bunch of the wrappers in half with scissors.
Then microwave the cream cheese until it is smooth, not soupy. Add the garlic powder to taste, normally about 1/2 to 1 tsp.
Start an assembly line by setting a plate at the bottom of the sink. Collect warm water on the plate, and place a wrapper in the water.
When the wrapper is fully softened, carefully pull it out of the water, and place it on another plate. Then place a new wrapper in the sink to soak, so that by the time you are done with the first wrapper, the second one is ready to work with, and so on.
Place a heaping tablespoon of the cream cheese mixture onto one end of the wrapper.
Wrap the cream cheese in the wrapper like a burrito.
Place the cream cheese puffs onto a greased cookie sheet, and heat a large pot or dutch oven with enough oil to cover the puffs. Once the oil reaches 350 degrees Fahrenheit, or a bread cube turns golden brown and floats to the top of the oil within 30 seconds, you are ready to start frying the puffs. You should fry them in batches so that they do not overcrowd. Let them cook for around 5 minutes, and drain them on a paper towel. Once they are cool enough to handle, you may serve them.
This is something I normally just throw together. Feel free to use different meats or ingredients.
- 1 pound ground chicken or pork
- 2 garlic cloves
- 1 tsp fresh ginger grated
- 1/2 cup green onions chopped
- 1 large carrot chopped
- 1 cup mushrooms chopped
- salt and pepper to taste
- vegetable oil
Start by chopping all of the vegetables, and mixing them together in a bowl. Next add the meat, and mix together with your hands like you would for meatloaf.
Next roll the mixture into tiny meatballs, a little larger than 1 tablespoon.
Then follow the same process as for wrapping the cream cheese puffs (see recipe above). Use the same cooking method as well. I normally let the postickers cook for at least five minutes. Try doing a test potsticker first to make sure that it is cooked all the way through. You may then confidently proceed to cook the rest of your potstickers.
- gluten free tamari sauce
- fresh grated ginger
- green onions
Mix the ingredients to your taste, and serve in small bowls.