I recently received a complimentary copy of The Gluten-Free Asian Kitchen but I’ve been so busy prepping for Thanksgiving that I haven’t had a chance to make any of the recipes yet. Drooling over the photos is another matter entirely, I’ve done plenty of that! Mike and I had a great idea…we decided that we’re going to break from tradition this Christmas and have an Asian-themed throwdown instead. Doesn’t that sound like fun? I might even try to make some gluten-free fortune cookies.
The following is the press release for The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Once you’re finished reading that, you will find two recipes from the book, courtesy of Ten Speed Press, as well as an opportunity to win a free copy of the cookbook!
Just before the abundance of holiday cooking and feasting, it is simplicity that guides the menu. For many families the question of what to serve for dinner the day before a holiday is answered with popular take-out options, like Chinese or Thai food. But for anyone on a gluten-free diet, safe take-out is far from simple and many Asian favorites are not an option. Asian food poses hidden challenges for the gluten-free diner or cook because essential condiments like soy sauce, tamari, and even oyster sauce and hoisin sauce can be thickened or sweetened with wheat. In trying to dodge these roadblocks, it can be hard for the gluten-free diner to find even a simple stir-fry that’s safe to eat. That’s why food writer Laura B. Russell’s recipes are something to be thankful for. Her pre-Thanksgiving Kung Pao Chicken and Christmas Eve Pot Stickers are not only easy to make, but they are also gluten-free.
In The Gluten-Free Asian Kitchen, Russell shines the spotlight on Asian cooking, focusing on the cuisines of China, Japan, Korea, Thailand, and Vietnam, and making them fair-game for everyone, including gluten-free cooks. Along with sharing easy, approachable recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store so that everyone can enjoy popular dishes from some of the world’s best-loved Asian cuisines.
Beyond tasty meal-planning solutions, The Gluten-Free Asian Kitchen offers a unique collection of appetizers for holiday entertaining. Instead of the usual cocktail party noshes—notoriously difficult for gluten-free diners—liven up the party with full-flavored dishes such as Roasted Pork Meatballs, Salad Rolls with Crab and Spicy Mango Sauce, Grilled Pork Satay, and Shrimp and Sweet Potato Tempura Pancakes. These party favorites have all of the goodness with none of the gluten.
Russell’s vivacious new collection of gluten- and dairy-free recipes never lacks in taste, texture, or temptation. Beautifully photographed, The Gluten-Free Asian Kitchen and its wide range of Asian dishes will be a welcomed addition to the menus and global tastes of today’s gluten-free cooks. And it just so happens to make the perfect holiday hostess gift or stocking stuffer for your food-loving friends as well.
Please enjoy the following recipes which are reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.
Chicken and Vegetable Yakitori
Serves 4 as a main dish, 6 as an appetizer
1 1/2 pounds boneless, skinless Chicken Thighs, cut into 1-inch cubes
6 Green Onions, white parts only, cut into 1/2-inch lengths
1 Green Bell Pepper, cut into 1-inch dice
1/4 pound Cremini Mushrooms, wiped clean, halved or quartered if large
2 Tbs. Vegetable Oil, plus more for oiling the grill
1/2 tsp. Salt
1/4 tsp. freshly ground Black Pepper
3/4 cup store-bought GF or homemade Teriyaki Sauce (see recipe below), divided
1 tsp. grated Orange Zest (from 1 orange)
12 small Bamboo Skewers, soaked in water for 15 minutes, or use metal skewers
1). Thread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper.
2). Preheat the grill to medium.
3). Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce.
4). Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes.
Serve with the teriyaki-orange dipping sauce.
Variations: Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three.
Heads Up: If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead.
makes about 3/4 cup
1/2 cup Mirin
1/4 cup Gluten-Free Soy Sauce or Wheat-Free Tamari
2 Tbs. Honey
2 thin slices unpeeled fresh Ginger
1 clove Garlic, smashed
Pinch of Red Pepper Flakes
1). In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic.
2). The sauce will keep, covered, in the refrigerator for about 2 weeks.
Gingery Pork Pot Stickers
makes 28 dumplings
1/2 cup Tapioca Flour (also called Tapioca Starch)
1/2 cup Millet Flour
1/2 cup Sweet Rice Flour, plus plenty more for rolling out the dough
1 1/2 tsp. Xanthan Gum
3/4 tsp. Salt, divided
1/2 cup boiling Water
2 Tbs. cold Water
3/4 pound Ground Pork
3 Green Onions, white and green parts, minced
1 Tbs. minced fresh Ginger
2 tsp. Gluten-Free Soy Sauce or Tamari
1/2 tsp. toasted Sesame Oil
1/4 tsp. freshly ground Black Pepper
3 Tbs. Vegetable Oil, divided
Soy Vinegar Dipping Sauce (see below), for serving
1). To make the dough, stir together the tapioca flour, millet flour, sweet rice flour, xanthan gum, and 1/2 teaspoon salt in a bowl. Add the just-boiled water and stir with a fork to combine. Add the cold water and mix well until a dough starts to form. Use your hands to knead the dough together a few times—you can do this right in the bowl—and then form the dough into two balls. Transfer the dough to a large resealable bag until ready to use, up to several hours.
2). In a second bowl, combine the raw pork, green onions, ginger, soy sauce, sesame oil, remaining 1/4 teaspoon salt, and pepper. Mix well to combine.
3). To form the dumplings, dust your hands, the counter, and a baking sheet with sweet rice flour. Roll one piece of the dough into a long rope, about 3/4 inch thick. Cut the dough into 14 pieces and put them back into the resealable bag. Repeat with the other ball of dough for a total of 28 pieces. The dough will dry out quickly; make sure it stays covered.
4). Keep plenty of sweet rice flour nearby (up to 1/2 cup) for dusting the counter and the rolling pin to prevent the dough from sticking. Working with one piece of dough at a time, flatten the dough into a circle with the heel of your hand. Using a small rolling pin—a small dowel works best—roll the dough into a 3- to 31/2-inch circle, turning the dough periodically to prevent sticking. (Alternately, put the dough between two pieces of plastic wrap and roll it into a circle.) Transfer the dumpling wrappers to the prepared baking sheet. Repeat with the remaining dough. (If you run out of space on the baking sheet, make a second layer separated by plastic wrap.
5). Dust a dinner plate with sweet rice flour. Spoon a scant tablespoon of filling into the center of each wrapper. Dip two fingers in a small bowl of water and run them around half the circumference of each circle. (This is so the wet side can stick to the dry side.) Lift the sides, forming a half-moon shape around the filling; keep the bottom flat against your hand or the counter. Pinch the dough together at the top and then form two or three pleats along each side; press to seal. (Alternatively, if you have a dumpling press, use it to form and seal the dumplings.) Transfer the dumplings to the prepared plate. Cover tightly with plastic wrap and refrigerate until ready to cook, up to 4 hours ahead.
6). In a large nonstick frying pan, heat 11/2 tablespoons of the oil over medium-high heat.
7). Add half the dumplings to the pan and cook until browned on the bottom, 2 to 3 minutes. Holding the pan lid in one hand (to control splattering), add 1/3 cup water to the pan and immediately cover it. Lower the heat to low and steam the dumplings until cooked through, 8 to 10 minutes. Remove the lid and raise the heat to medium. Cook until the water evaporates and the bottoms of the dumplings are well browned, about 2 minutes longer. Repeat with the remaining dumplings and oil. Serve hot with the dipping sauce or a bowl of soy sauce GF.
Note: If you do not plan on eating the dumplings all at once (reheating them is fine, not great), freeze some of the uncooked dumplings for later. Freeze the dumplings on a plate or tray before transferring them to a freezer bag to keep them from sticking together. Add the dumplings to the pan straight from the freezer and increase the steaming time by 2 minutes.
Heads Up: The dish calls for Soy Vinegar Dipping Sauce. You can prepare it up to 1 week ahead.
Soy Vinegar Dipping Sauce
makes about 1/2 cup
1/4 cup Gluten-Free Soy sauce or Tamari
3 Tbs. Unseasoned Rice Vinegar
1 1/2 tsp. Sugar
1 tsp. Toasted Sesame Oil
2–3 slices fresh Jalapeño, or large pinch of red pepper flakes (optional)
1). Stir together all the ingredients in a small serving bowl. The dipping sauce will keep, covered, in the refrigerator for about 1 week with fresh jalapeño or 2 weeks with red pepper flakes.
Would like a chance to win a FREE copy of The Gluten-Free Asian Kitchen? Well, here’s your chance!
**This giveaway is now closed**
Ten Speed Press has generously offered to give THREE Adventures of a Gluten Free Mom readers a FREE copy of The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More.
To enter this giveaway, simply leave a comment!
Bonus Entry Opportunities
**bonus entries are strictly optional but should you decided to complete any of the following tasks, please be sure to leave a separate comment for each task you complete as this is how I keep track of valid entries. If you leave one comment saying you did all of the tasks, you will only get one entry instead of six and that would be a real bummer!
- Pledge Not To Cheat on the Gluten-Free Diet this Holiday Season!
- Subscribe to Adventures of a Gluten Free Mom so you don’t miss a beat
- Like Notes from a Gluten-Free Kitchen by Laura B. Russell on Facebook
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I will announce the 3 winners on Friday, November 18, 2011, Good Luck!
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