Wheatless pork potstickers; not quite right

Before I had to go wheatless, one of my favorite cooks was potsticker dumplings. I haven't had them in over a year, so I tried to make them with tapioca wrappers, more commonly used uncooked (as in Thai handrolls) or deep-fried (Chinese spring rolls). The first thing was to cook up all the remaining farmer's market vegetables.



Add some garlic and EVOO, 300f for about 3-4 hours in the oven.



The result.



Rough chopped, then whizzed.



Not very appetizing.



Getting there with 1.3 pounds of ground pork, some Chinese 5-spice, wheatless Tamari, and Thai hot sauce.



Stuffing complete!



Tapioca wrappers; the larger ones made spring rolls, which didn't turn out well using pan-frying technique.



Ready to go.



Test pieces.



I had to fry both sides to get a good texture with the tapioca skins; wheat skins only need to be fried on one side before adding a liquid to steam and finish them. These did not need to be steamed.



Rapidly disappearing.



Very yummy, but sadly, still not a substitute for wheat dumplings!