• Bring 3/4 cup water to a boil, then let it rest off heat for 1 minute to slightly cool. Meanwhile, in a medium bowl, combine the tapioca starch, millet flour, rice flour, and xanthan gum. Stir in the just-boiled water to create a crumbly, moist mixture.
  
• Using your hands, work in up to 2 tablespoons cold water until a cohesive, smooth, but still somewhat wet dough forms. Put the dough into a ziplock plastic bag, squeeze out all of the air, and close.
  
• Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour.
• Cut the dough into 4 equal portions. Keeping 3 portions sealed in the plastic bag to stay moist, roll 1 portion of the dough into a rope about 1 inch thick, then cut it crosswise into 8 equal pieces.
  
• Dust the cut ends with sweet rice flour to prevent sticking. Pat each piece into a small disk. Dust your work surface with sweet rice flour to prevent sticking. With a rolling pin, roll out each disk into a very thin round 4 inches in diameter, dusting the rolling pin along the way.
• Place about 2 teaspoons of filling in the center of each dough round. Fold the dough over the filling into a half-moon shape and pleat the edges together to close. If the wrapper is too dry to seal, dip a finger in water and lightly wet the edges before sealing. Place the pot stickers on the prepared baking sheet.
  
• Repeat, one at a time, with the remaining three dough portions and the filling.
• Lightly coat a large skillet (preferably nonstick) with oil and warm over medium-high heat until hot but not smoking. Working in batches, add the pot stickers in one layer to cover the skillet surface. Very carefully, add 1/3 cup water and cover immediately to avoid oil splatter. Lower the heat and simmer 6 to 8 minutes. When the pot stickers begin to sizzle, partially uncover the skillet. When the frying begins to sound like rain, remove the lid. Fry the bottoms until crispy and brown. Transfer to a platter, browned sides up, and cover to keep warm until all of the pot stickers are fried. Serve with your dipping sauce of choice.
  

• In a large bowl, toss the cabbage with 1/2 teaspoon salt and let rest for 15 minutes. Drain in a fine-mesh strainer, rinse with water, and drain again. Squeeze the cabbage to remove more moisture.
• In a medium bowl, stir together the cabbage, garlic, ginger, green onions, pork, and shrimp and lightly mash so the ingredients start to form a filling.
• In a small bowl, stir together 1/4 teaspoon salt, the sugar, pepper, soy sauce, sake, and sesame oil and pour over the cabbage mixture. Stir and fold the mixture until the pork is no longer in large chunks. Briskly stir to blend into a cohesive, thick mixture. Cover with plastic wrap and let rest at room temperature for 30 minutes before using to allow the flavors to develop.

GYOZA DIPPING SAUCE

• MAKES ABOUT 1/2 CUP In a small bowl, stir together 5 tablespoons gluten-free soy sauce, 2-1/2tablespoons unseasoned rice vinegar, and 1/2 to 1 teaspoon chili oil. Serve with a small side of Japanese hot mustard or Colman’s mustard.

• In a small bowl, toss the zucchini with 1/4 teaspoon salt. Set aside for 15 minutes.
• Meanwhile, in a food processor, whirl the kimchi until finely chopped, pausing to scrape down the sides of the bowl as needed. Transfer to a mesh strainer and firmly press with a spatula to remove additional liquid. Place the drained kimchi into a bowl.
• Drain the zucchini in a mesh strainer, rinse with water, and drain again. Transfer the zucchini to a linen or cotton (not terry cloth) kitchen towel and wring the zucchini in the towel to remove any excess moisture. Add the zucchini to the bowl with the kimchi.
• Squeeze the tofu in the same kitchen towel over the sink to remove excess moisture. Add the now-crumbled tofu to the kimchi mixture, using the dull edge of a knife or a dough scraper to remove the tofu from the towel, if needed. Add the green onions and garlic and stir to combine. Add 1/2 teaspoon salt, the pepper, sugar, and sesame oil and mix well. Taste and adjust the seasonings as desired. Cover with plastic wrap and let rest at room temperature for 30 minutes to allow the flavors to develop.

MANDU DIPPING SAUCE

• MAKES ABOUT 1/2 CUP In a small bowl, stir together 1/4 cup gluten-free soy sauce, 3 tablespoons unseasoned rice vinegar, 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, and any of these optional additions: 2 teaspoons finely minced garlic; 1 teaspoon toasted sesame seeds; 1 small green onion, white and green parts, thinly sliced; and 1/2 Fresno or jalapeño chile, thinly sliced. Let the sauce rest at room temperature for 1 hour to allow the flavors to develop.

• Place the mushrooms in a small bowl, pour the warm water over them, and let sit until softened, at least 30 minutes. Transfer the mushrooms to a cutting board, reserving the soaking liquid. Discard the mushroom stems and chop the caps.
• Put the spinach in a large heatproof bowl, pour boiling water over the spinach, and let the leaves wilt for 30 seconds. Drain, rinse with cold water, drain again, then squeeze out any excess moisture with your hands.
• In a small bowl, combine 1/4 cup of the reserved mushroom soaking liquid, the salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar. Set the sauce aside.
• In a wok or large skillet over medium heat, warm the canola oil. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushrooms, spinach, carrot, and tofu. Stir to combine and then add the sauce. Stir-fry until a small amount of liquid remains, about 2 minutes. Stir the cornstarch mixture, then add it to the wok. When the mixture thickens, turn off the heat and add the green onions. Cool completely before use.

TANGY SOY DIPPING SAUCE

• MAKES ABOUT 1/2 CUP Stir together 1/3 cup gluten-free soy sauce, 2-1/2 tablespoons unseasoned rice vinegar, 1/8 teaspoon sugar, and 1 to 3 teaspoons chili oil. Taste and adjust the seasoning. Right before serving, stir in 1 tablespoon finely grated peeled fresh ginger for extra punch.

• Preheat the oven to 375ºF. Line the bottom of a large (about 12- by 15-inch) rimmed baking sheet with parchment paper.
• Make the cake: Separate the egg yolks from the whites; reserve both separately. With an electric beater, or by hand, combine the yolks with 1/2 cup of the granulated sugar and beat until thick and pale. Mix in the cacao powder, vanilla, and salt to combine
• In the large, clean bowl of a stand mixer fitted with the whisk attachment, or by hand, whip the egg whites on medium-high until they form soft peaks. Gradually add the remaining 1/4 cup granulated sugar, and whip until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, then spread the batter evenly onto the prepared baking sheet. Bake until cake begins to pull away from the sides of the pan and the top is dry, spongy, and springs back when gently pressed, 12 to 15 minutes.
• Dust a clean (non-terrycloth) dishtowel with the powdered sugar. Run a knife around the edges of the warm cake to loosen it from the pan, then turn the cake out onto the towel. Gently peel off and discard the parchment paper. (This can be tricky, as the cake is sticky, so go slow and steady and help the cake along with your fingers, if needed; don’t worry if a thin layer of cake sticks to the paper here and there. The frosting will cover any imperfections.) Roll up the cake, along with the towel, from the short end. Set the towel and cake roll on a wire rack for 30 minutes to cool.
• Make the frosting: Carefully open the coconut-milk cans. Scoop out only the firm, waxy solids at the top of each can and place them in the bowl of a stand mixer fitted with the whisk attachment (discard the remaining liquid or reserve for another use). Beat on medium speed for 30 seconds. Scrape down the sides of the bowl and beat on medium-high until the cream forms stiff peaks, about 3 minutes. Add the powdered sugar, cacao powder, vanilla, and salt. Mix slowly to incorporate, then beat on high speed until fluffy and completely combined. Keep refrigerated until use.
• Unroll the cake. Using a spatula, spread 2/3 of the chilled frosting in a thin layer on the cake, leaving a 1-inch border on all sides. Roll the cake into a log again, this time without the dish towel, so the frosting is inside the log.
• Gently transfer the cake to a serving platter seam side down, then use the remaining frosting to frost the outside of the log. Gently run a fork through the frosting to create a log-like texture. Cut off the ends of the log for a clean look.
• Rinse the rosemary and cranberries to moisten. Sprinkle with sugar. Let dry. Then use to decorate the cake. Keep cake refrigerated until serving to keep the frosting firm.

• Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast and sugar.

  In the microwave, warm the milk to approximately 115°F. Whisk the milk into the yeast mixture and set aside in a warm spot to proof for 10 minutes.

  Meanwhile, in small bowl, mix together the potato starch, brown rice flour, tapioca starch, sweet white rice flour, baking powder, baking soda, xanthan gum, and salt.

  To the bowl with the yeast, add the egg, oil, and vanilla, then beat for 10 seconds on low. Continuing on low, gradually add the flour mixture. Turn the mixer to high and beat for 2 minutes more. Using a spatula, transfer the soft, sticky dough to a piece of plastic wrap, shape it into a disk, wrap, and refrigerate for at least 1 hour.
  
• Heat the oven to 350°F. Grease and lightly flour a pie plate with olive oil and tapioca starch. Lay a 15-inch piece of plastic wrap on a clean surface. Dust the plastic wrap with 1/4 cup tapioca flour, making sure to generously cover the plastic wrapped surface.
• Make the filling: In a small bowl, mix together the filling ingredients. Set aside in a warm place.
• Working quickly, unwrap the chilled dough onto the flour-dusted plastic wrap. The dough will still be soft and sticky, but it should peel away from the plastic wrap easily. Generously dust the top of the dough with more tapioca flour. Cover the dough with another piece of plastic wrap, then, using a rolling pin, gently roll out the dough between the two pieces of plastic wrap to form a 13 by 10-inch rectangle.
  
• Spread the filling: Place dollops of the filling over the dough. Using a knife, spatula, or the back of a spoon, very gently spread the filling mixture over the dough until it is 1 inch from the edges of the dough. If it’s difficult to spread, don’t worry; just spread the dollops as best you can.
  
• Roll up the dough: Starting on a shorter side of the rectangle, gently, slowly roll the dough into a tight log, using the plastic wrap to help lift and roll. If the dough begins to tear, dust your fingers with tapioca flour, then gently detach the dough from the plastic wrap and keep going. With a clean knife, slice off the ends of the roll to create clean edges.
  
• Use clean dental floss to cut the dough into 8 rolls by sliding the floss under the dough to where you want to cut, then lifting up both sides of the floss to gently cut through the dough. Transfer each roll, with one of its cut sides up, to the prepared pie plate. Cover the rolls with plastic wrap and a towel, place the pie plate in a warm spot, and let rest for 15 minutes.
  
• Remove the plastic wrap and towel and bake the rolls until their tops are golden brown, 22 to 25 minutes.
  
• Make the icing: In a bowl, mix the cream cheese and powdered sugar until smooth. Whisk in the milk and vanilla. Drizzle the icing onto the cinnamon rolls after they have cooled for at least 10 minutes. Serve warm or at room temperature.

• In a stockpot, bring the soup broth to a simmer. Add the bok choy and simmer, uncovered, for 3 minutes. Add the wontons, bring the broth back to a simmer, and cook, uncovered and gently stirring occasionally, until the filling is cooked through (cut one open to confirm it’s no longer pink), about 6 minutes. Garnish with green onion and serve.

• In a large stockpot over high heat, bring 12 cups water and the ribs, chicken, green onions, and ginger to a boil. Reduce the heat and simmer, uncovered, for 4-1/2 hours. Pour the broth through a sieve into a pot and reserve or discard the solids (see note above). Stir in the salt and let the broth cool, uncovered. When cool, refrigerate, covered, for at least 1-1/2 hours. Skim the fat off the surface of the broth and reheat the broth to serve.

• Make the filling: In a bowl, gently mix together the filling ingredients with your hands until just combined (don’t overwork) and refrigerate.
• Make the wrappers: Bring 3/4 cup water to a boil, remove from the heat, and let cool for 1 minute.
• In a bowl, combine the tapioca starch, millet flour, rice flour, and xanthan gum. Stir in the boiled water. Using your hands, work in 2 tablespoons cold water to form a smooth and somewhat wet dough. To keep the dough moist, wrap it in a clean plastic bag, squeeze out all of the air, and tightly close.
• Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour. Cut another piece of parchment paper to the same size.
• Cut the dough into 4 equal portions. Keeping 3 portions sealed in the plastic bag to stay moist, place 1 portion between the 2 pieces of parchment paper, pat it down, then gently roll it out with a rolling pin until extremely thin. If the dough seems dry or cracks, moisten your hands, peel off the top piece of parchment, moisten the top of the dough with your hands, then replace the parchment and keep rolling to create a large circle. Turn over the dough with the parchment, peel off the top piece, and if it seems dry, repeat the process to moisten this side of the dough.
• Trim the dough to create a 7-inch square, kneading together the dough trimmings and returning them to the bag with the remaining 3 dough portions. Slice the square into quarters to create 4 (3-1/2-inch) squares. Add a heaping teaspoon of the chilled filling to the center of each square, then brush all the dough edges with water. Moisten your hands, then gently lift 2 opposite corners of one wonton together to form a triangle and press the edges firmly around the filling to eliminate air pockets and create a seal. Moisten your finger and run it along the longest side of the triangle, then gently pull the corners of the long side of the triangle toward each other, overlapping one on top of the other, carefully pressing the overlapping corners together to seal. Repeat with the remaining squares. If you’re using mochiko rice flour or if the dough is pliable, you may not need to wet your hands and the dough.
• Repeat to make the remaining wontons, kneading together the dough trimmings with a little water and using those, too. The wontons are now ready to add to soup or to fry.

• Position a rack on the second lowest rung of the oven and preheat to 425°F. Thoroughly butter 9 of the outer cups of 2 muffin tins (5 in one tin; 4 in the other).
• In a blender, blend all of the ingredients until smooth, stopping to scrape down the sides with a rubber spatula and mix in any clumps of flour.
• Pour 1/4 cup of batter into each of the 9 greased muffin cups, dividing any leftover batter evenly among the cups, then bake, without opening the oven door, for 25 minutes. Reduce the temperature to 350°F (the popovers will already look golden brown) and bake a few minutes longer for a moister popover or 10 to 12 minutes longer, until crispy and deep brown, for a drier popover. Serve immediately.