Fried Potstickers

There are so many foods that I never got to experience before I went gluten free. I never had tiramisu, or cannoli, or fried potstickers!

Someday I will attempt a gluten free/dairy free take on tiramisu, and I will try Gluten Free on a Shoestring’s Cannoli recipe (with Green Smoothie Gourmet’s Vegan Mascarpone and Kite Hill almond-based Ricotta).

But for now I will be happy that my husband made me aware of the existence of fried potstickers.

These potstickers (available in veggie, chicken, and pork) from Feel Good Foods taste great and are a perfect “almost-instant” meal option. The instructions on the back have stove-top and microwave directions and between you and me, sometimes the microwave turns out the best!

But we’ve been using our deep-fryer this week (more on that at the bottom of this post) and Trevor had the brilliant idea of deep-frying the FGF potstickers.

I preheated our 3.25 Quart Cuisinart Deep Fryer to 375 degrees F, and dropped five frozen potstickers in the basket. Fried them for three minutes, pulled the basket up, let it drain a bit, then dumped them onto a paper-towel covered plate.

I arranged them for the photo with To-Go Ware chopsticks, thrifted Pier 1 soy sauce dish, on a 10¢ thrifted, antique plate. Then we (quickly) devoured them!

Because we have such a small kitchen, I have one small counter top to put “temporary” appliances like the blender, waffle iron, toaster, deep fryer…

Blenders, waffle irons, and toasters are pretty easy to use and put away. Deep fryers require a little more time and effort. As such, when we get it out, we try to use it for a few days in a row to make it worth our while!

On Tuesday I made chicken strips, fries, and honey mustard! I didn’t take very many in process photos so this meal doesn’t get its own blog post just yet. But with the photo above, it did deserve an honorable mention!

🔹 fresh cut French fries — started as raw potatoes, washed, cut, flash fried then fried again. I need more work with those but not a bad beginner try

🔹 hand-breaded, from scratch, gluten free/dairy free chicken strips — I’ve been making chicken strips for several years now (get the Raising Cane’s style breading by using a gluten flour all-purpose flour/cornstarch blend)

🔹 homemade honey mustard — no recipe used just “eyeballed it” and mixed together mayonnaise, yellow mustard, honey, and lemon juice

I have a couple hotdogs I found in the back of the freezer so I’d like to try to make State Fair-style corn dogs…but that’s a different meal for a different day.

Love and taste,

K