锅贴（无麸质、无乳制品和无油脂版本）

原创 Anjani 蜂鸟健康TheHummingBird 2023-05-09  原文文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/19269.html

文章源自安疗网https://www.anliao.life/安疗网-https://www.anliao.life/19269.html

这些美味的锅贴是用无麸质木薯“面团”制成的，馅料是由美味的卷心菜、西兰花、胡萝卜、洋葱、大蒜和生姜制成。 蘸上美味且易于制作的枫糖柠檬酱，是一道容易制作的食谱！

锅贴

原料（以下1杯为250毫升）

1/2茶匙芝麻油（可选项）

1/2 杯切碎的葱

2 瓣大蒜（切碎）

2茶匙切碎的姜

1/2 杯切碎的胡萝卜

1/2 杯切碎的西兰花

1 杯切碎的紫甘蓝

1/2 茶匙盐（可选项）

面团：

1.5 杯木薯粉

1/2 杯竹芋粉 (arrowroot powder)

1茶匙盐（可选项）

1/4 杯开水（如果需要可以加更多）

制作过程中：

1 茶匙橄榄油或椰子油，用于烹饪（可选项）

1/4 杯水

蘸酱：

1/2 汤匙鲜榨柠檬汁或青柠汁

1汤匙枫糖浆

1/2茶匙大蒜粉

1/2 茶匙红辣椒片（可以更多调味）

1/2茶匙芝麻（可选项）

制作：

馅料制作: 将中等大小的陶瓷不粘锅放在中高温下。 加入芝麻油（如果使用）、葱、大蒜和生姜，煮 3-4 分钟，直至变软并散发出香味。将胡萝卜、西兰花、卷心菜和盐（如果使用）加入锅中，继续烹饪 3-5 分钟或直到蔬菜变软。取出并放在一边。

锅贴面团制作：将木薯粉、竹芋粉和盐（如果使用）混合在一个大碗中。 搅拌至均匀。倒入沸水，搅拌均匀。一旦面团冷却到可以触摸，用手揉面团直到光滑均匀之地，如果需要的话加一点水以获得柔韧但不粘的面团。如果太湿，再加入一点木薯粉揉捏。

将面团分成两份，一半放在湿毛巾下，以免变干。 将面团擀成约2.5厘米厚的绳状，然后切成2.5厘米的块。一次擀一片，将其压平并尽可能薄地滚成圆形，包入馅料。

将一个大的不粘陶瓷煎锅放在中高温下。 加入油（如果使用）并旋转。将饺子放在锅中，之间保持距离以免接触（可能需要分两批煎制）。煮 4-5 分钟，直到底部酥脆金黄。倒入水并立即盖上盖子。蒸 5-6 分钟或直到锅贴皮煮透。

在一个小碗中将蘸酱所有原料搅拌在一起。即可享用锅贴

4-6人份

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POTSTICKERS {GLUTEN-FREE, DAIRY-FREE, & FAT-FREE VERSION}

These tasty potstickers are made with a gluten-free cassava dough filled with a delicious vegetable medley of cabbage, broccoli, carrot, onion, garlic, and ginger. Dipped into a delicious and simple-to-make maple and lemon sauce, this is a recipe that’s easy to savor!

Potstickers

Ingredients:
1/2 tsp sesame oil (optional)
1/2 cup chopped spring onions or shallots
2 garlic clove, finely chopped
2 tsp finely chopped ginger
1/2 cup finely chopped carrot
1/2 cup finely chopped broccoli
1 cup finely chopped red cabbage
1/2 tsp sea salt (optional)

For the wrapper dough:
1 ½ cups cassava flour
1/2 cup arrowroot powder
1 tsp sea salt (optional)
1/4 cups boiling water, more if needed

For cooking:
1 tsp olive or coconut oil, for cooking (optional)
1/4 cup water

Dipping sauce:
1/2 tbsp freshly-squeezed lemon or lime juice
1 tbsp maple syrup
1/2 tsp garlic powder
1/2 tsp red pepper flakes, more to taste
1/2 tsp sesame seeds (optional)

Directions:
To make the filling, place a medium-sized ceramic non-stick skillet on medium-high heat. Add the sesame oil (if using), spring onions, garlic, and ginger and cook for 3-4 minutes, until soft and fragrant. Add the carrot, broccoli, cabbage, and sea salt (if using) to the pan and continue cooking for 3-5 minutes or until the vegetables are tender. Remove and set aside.

To make the wrapper dough, combine the cassava flour, arrowroot powder, and sea salt (if using) in a large bowl. Whisk until uniform. Pour the boiling water on top and stir until evenly mixed. Once the dough is cool enough to touch, use your hands to knead the dough until smooth and uniform, adding a bit of water if needed to get a pliable but non-sticky dough. If it gets too wet, knead in a bit more cassava flour.

Divide the dough into two and keep one half under a damp towel so that it doesn’t dry out. Roll the dough into a rope about 1 inch thick, then cut into 1-inch pieces. Working one piece at a time, flatten it and roll out as thinly as possible into a round wrapper. You could also use a tortilla press for this, placing the piece of dough between sheets of parchment paper first.

Place a large non-stick ceramic skillet on medium-high heat. Add the oil (if using) and swirl around. Arrange the dumplings in the pan so that they don’t touch (you may need to cook them in two batches). Cook for 4-5 minutes, until crispy and golden on the bottom. Pour in the water and place a lid on top immediately. Steam for 5-6 minutes or until the wrappers are cooked through.

Whisk all the ingredients for the dipping sauce together in a small bowl.

Serve potstickers immediately with dipping sauce. Enjoy!

Serves 4-6

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