Friday, January 27, 2017

Fun with Flour Mill: Rice Flour Won Tons

I haven't really caught on to the fine art of won ton making, but I'm quickly becoming a miller.  These 3 ingredient wrappers and filling were inspired by Natalie from Feasting on Fruit.  I ground brown rice in my counter top flour mill and tapioca in my seed grinder.  The freshly ground brown rice smelled heavenly.  

Rice Flour Won Tons

(Makes 12)

Pot Stickers
Combine flours, water and salt in a bowl.  Mix and knead to form a dough.
Divide into 12 balls.  Roll each ball as flat as possible between 2 pieces of wax paper.  (I cut mine with a round cutter to smooth my edges.) 
1 cup brown rice flour (the brown rice did not increase in volume when ground)
1/2 cup tapioca flour (I actually needed more tapioca-about 2/3 cup-to get this amount)
1 cup boiling water
1/8 teaspoon salt



Filling
Saute vegetables in a non-stick pan for 5-6 minutes, stirring occasionally.  
1 cup chopped mushrooms
1 cup shredded carrots
2 cups chopped savory cabbage
Stir 1/2 of sauce into sauteed vegetables.

Sauce
Mix juice, ginger, soy sauce and cornstarch in a pyrex measuring cup.  Microwave for 1 minute.
1/2 cup orange juice
1 teaspoon freshly grated ginger
1 tablespoon soy sauce, reduced sodium
1 teaspoon cornstarch (GMO free)

Fill center of each pot sticker with vegetables.  Fold edges up and in, crimping at the top to secure the filling.

Pour rest of sauce into bottom of saucepan.  Bring to a simmer.  Add pot stickers, cover and simmer for 6 minutes. 
Garnish with seeds, cilantro and fresh orange slices. 

Garnish
Toasted sesame seeds
Freshly snipped cilantro
Orange slices

 

   
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