Potstickers and fresh pasta

New recipe time! And today’s recipe is one of my absolute favorite, versatile recipes. This easy dough recipe is perfect for both pan-fried potstickers and fresh pasta alike,

32267035_10213199765921360_4262713526126116864_nand every time I find a similar mix, I get it for just this reason.

The mix I use for the dough is Vermondo Glutenvrije Universele Bakmix (Gluten-Free Universal Baking Mix) which is sold at Lidl during their Gluten-Free weeks (which are never often enough 😦 )

One of the ingredients in the mix, which is important for making dough with the right consistency, is xantham gum. If you decide to make your potstickers or fresh pasta with a different mix, make sure it has xantham gum in it.

The recipe for the dough is super simple, all you need is the dough mix (400gr), a pinch of salt, and water (80ml cold water, 160ml boiling hot water) (yes, that’s it!). To make the dough:

1. Mix the flour mix with the pinch of salt.
2. Add the boiling hot water and stir the hot water and the flour+salt mix with a spoon until the dough looks a bit crumbly.
3. Once it looks crumbly, add the cold water. Stir this, until the dough looks ripped through. Once it gets to this phase, you can put down your spoon and roll it into a ball with your hands (pro-tip: dust your hands with the excess flour mix to prevent sticking).
4. Knead the dough on a clean, celiac-safe surface, into a smooth ball of dough.
5. Place back into the bowl and cover with a kitchen towel. Now we can work on our fillings!


The wonderful thing about dumplings and fresh, filled pasta is that you have the freedom to put almost anything in there and it will still be good. For time reasons (aka, I’m lazy), I bought ingredients that will fit the pan-fried dumplings as well as the fresh pasta. For both of the fillings, I used:

100 grams of St. Paulin cheese
150 grams of Chestnut Mushrooms
1/2 red onion
2 spoonfuls chopped basil
(+I added some blue cheese to the mixture for the pasta)

After chopping up everything, and splitting the mixtures, I took the dough out of the bowl and cut it in half. On part, I put back in the bowl, the other, I cut into four equal parts of dough, and rolled them into smaller balls. After this, I rolled each ball into a sausage-like shape and cut the sausage into approximately 10 small pieces of dough (about the size of a large marble).

Now, the next step was much harder the first time I made this because I didn’t own the right tools (a wine bottle coated in plastic wrap was used as a replacement)… but what people with a fully equipped kitchen do is grab their rolling pin and flatten the small pieces of dough. Much easier and you’ll get flatter dumplings than shown in my pictures. Ehem.

Now for the filling! Using a teaspoon, fill the dumpling by placing the filling in the middle of the circular dough and fold the top and bottom sides together. I didn’t really manage to make pretty dumpling patterns, but if you have more time on your hands (and a handy-dandy rolling pin) it’s easier to make pretty patterns.

I pan-fried the dumplings in a frying pan lightly coated with sesame oil. They took around 4-5 minutes to make and I got a nice dark color by turning them over every once in a while. They were really good with a dumpling dipping sauce (60 ml soy sauce, 1 teaspoon sesame oil, 1 teaspoon chili oil).

What about the fresh pasta, you ask? The way to make the pasta is very similar to the dumplings: instead of pan-frying them, I boiled the filled dough in water for a few minutes. The fun thing about fresh pasta is that it almost takes no time to cook, and when they’re done, they float to the top! Easy peasy 😉


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