Mark and I love working with these two… it’s not very often that a husband and wife can work together so well but even more special that 2 couples can all work together so well and in harmony (mostly 😋). We have all learned from each other over the years… Mark and I have learned from their fresh perspectives and unique life experiences and they have learned from our years of “wisdom”. We have triumphed, laughed and cried together over many adventures!! Tonight was not the first time we have cooked together… breakfast for 120 anyone?? But it was a new new recipe and we all agreed it was a success!! There were a few perilous moments, in the wrapping of the dumplings… I murdered one and maimed a few, Mark didn’t follow the recipe and made way too many noodles but Christian whipped up some extra sauce and Elyse’s nimble little fingers saved the dumplings and the end result was SUPER yummy!!! Elyse shared with us some of the tips and tricks she learned in her gramma’s kitchen over the years and together we made some really delicious food!! GF Chinese Dumplings with pork filling and GF Beef Lo Mein. I will definitely make this again!! Such a fun night!! Thank you for opening up your home to us and cooking with us!! This will not be our last cooking adventure together we have already decided to tackle sushi… Christian is super stoked about that 😂
Recipe #9 & 10 down 96 to go!!
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12 oz. flank steak, cut against the grain then sliced into bite size strips
12 oz. rice noddles
2½ cup green beans, trimmed and cut
1 carrot, grated
3 garlic cloves, minced
1 teaspoon ginger, peeled & grated
½ cup low-sodium soy sauce
½ cup brown sugar
¼ red pepper flakes
¼ black pepper
2 tablespoons extra virgin olive oil
1 tablespoon sesame oil
Cook rice noodles following the instructions on the bag.
In the skillet, heat up 2 tablespoons of olive oil, add 12. oz flank steak strips and cook until meat is cooked thru. Add 3 minced garlic cloves, 1 grated carrot, and 2 1/2 cup green beans, stir and cook for about 3 minutes.
While everything is cooking, in a mixing bowl whisk together 1/2 cup low sodium soy sauce, 1/2 cup brown sugar, 1 teaspoon grated ginger, 1/4 teaspoon red pepper flakes, 1/4 teaspoon black pepper, and 1 tablespoon sesame oil.
Add cooked rice noodles to the skillet and pour the sauce over the top, stir. Heat everything thru, turn off the heat. Serve with a extra drizzle of the sesame oil.
For the dumpling wrappers:
120g glutinous rice flour (do not substitute for normal rice flour; see explanation above)
60g gluten free plain flour blend (I used Schar ‘Mix it! Universal’)
¾ tsp xanthan gum
Pinch of salt
2 + ½ tsp olive oil
130ml water (boiling)
1 Tbsp sesame oil (to fry; if making gyoza)
• 1 pound of ground pork
• One cup of shredded green cabbage
• Two cloves of garlic chopped fine
• Two green onions thinly sliced
• 1 tablespoon of hoising sauce
• 1 tablespoon of fresh ginger finally grated
• 2 teaspoons of sesame oil
• 1 teaspoon of Chili garlic paste. Sriracha can be used. Adjust according to your taste.
Add the boiled water and olive oil and knead the dough until you reach a smooth ball.
Divide into 16 balls and roll each of the them with a rolling pin. Notes: work on a sheet of parchment paper to prevent sticking. For perfect circular dumpling wrappers, shape with a cookie cutter and re-use all the trimmings.
Add a teaspoon of filling in the centre of a dumpling wrapper, fold in half and seal it by pinching it closed like in the pictures and video below. Repeat with the rest of the gluten free dumpling wrappers.