Gluten Free Potstickers

I love these gluten free potstickers! When my husband and I were dating many decades ago we used to frequent a restaurant, “Yet Wah”. It holds some very special memories for us. To recreate a bit of the past I decided to create a gluten free potstickers recipe.

We tried the frozen potstickers from Costco, back when I was not cooking gluten-free, but they are loaded with niacin and sodium. This recipe uses low-sodium, gluten-free ingredients.

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Some gluten free potstickers are steamed; some are fried; but these are fried and then steamed. I made these for a support group that met at Whole Foods and they absolutely loved them!

NOTE: I used to make this recipe without the egg, and though without the egg, the dough is thinner, it is a bit less starchy. I suggest thinning out the ends once rolled and sealed, as a double thickness is a bit much. I just pinch it together, and remove some of the dough.

Gluten Free Potstickers

Rating: 51

Yield: Makes about 5-1/2 dozen potstickers.

Gluten Free Potstickers

Traditional gluten free potstickers with dipping sauce that remind me of my favorite Chinese restaurant long ago.

Ingredients:

    For the Filling
  • 4-1/2 cups chopped napa cabbage
  • 1/2 teaspoon fine sea salt
  • 1 package Farmer John 4% fat extra lean ground pork (1.2 lbs.)
  • 1/4 teaspoon ground ginger
  • 2 1/2 Tablespoons minced garlic
  • 3-1/2 Tablespoons organic gluten-free reduced-socium tamari sauce (or GF soy sauce)
  • 5-1/2 Tablespoons sesame oil
  • 2 large eggs, beaten
  • For the Dough
  • 2 cups tapioca flour
  • 1 cup corn starch (or potato starch)
  • 1/2 cup potato starch (or cornstarch)
  • 1/2 cup white rice flour
  • 2 1/2 teaspoons gluten-free baking powder (Rumford’s Gluten Free Baking Powder contains 110 mg sodium per 1/4 teaspoon. Use less if needed.)
  • 2 teaspoons xanthan gum
  • Extra cornstarch and rice flour (explained below)
  • Approximately 1 1/4 to 1 3/4 cup water
  • 1/8 cup extra virgin olive oil
  • For Frying/Sauteing
  • 1/2 to 1 cup low-sodium gluten free chicken broth (or salted homemade stock)
  • Extra virgin olive oil (or sesame seed oil)
  • For the Dipping Sauce
  • 1 Tablespoon rice vinegar (or black rice vinegar)
  • 1 Tablespoon gluten-free low-sodium tamari/soy sauce
  • 3 teaspoons sesame oil
  • 1/2 to 1 teaspoon hot chili oil, to taste

Instructions:

    To Make the Filling
  1. Pulsate cabbage in food processor, or chop finely by hand.
  2. Add cabbage to a large bowl; add salt to cabbage and toss thoroughly; allow to sit while peeling and chopping garlic.
  3. Squeeze excess water out of the cabbage by pushing it through a fine mesh strainer. You'll end up with about a cup of cabbage. (That is how much water will be removed.)
  4. Add cabbage back to the bowl and add remaining filling ingredients; mix thoroughly.
  5. Allow to sit for while mixing the dough.
  6. To make the Dough
  7. In a large bowl, whisk together all dry ingredients.
  8. Whisk 1 1/4 cups water with 2 tablespoons oil to form a stretchy type of dough, the consistency of raw biscuit dough. I use a pastry cutter to cut the dough and liquids together. Add additional water to create the correct consistency.
  9. Dust with a little cornstarch to get it dry enough to handle without sticking to your hands. If the dough is too dry you can always add a little water.
  10. Sprinkle a smooth surface generously with rice flour. Flour your hands and rolling pin, too. Turn the dough adding additional flour to surface, as needed. Roll out thin, but not as thin as possible, as this will cause the dough to stick to the surface and tear while filling.
  11. Roll enough dough out so that you will be able to cut out about 3 or 4 1/2” circles.
  12. To each circle add about 1 measuring teaspoon of filling and close to a half circle.
  13. Pinch and pleat each potsticker closed. If you wish to get fancy, pleat the edges of the dough by overlapping a piece at a time.
  14. Preheat a little oil in a frying pan or skillet; add as many postickers as possible to the pan, allowing space to turn over each one, if desired; and cook until golden brown on each side (about 1 to 1-1/2 minutes on each side, or longer if cooking only on one side).
  15. Add about 1/4 - 1/3 cup of chicken stock and cover immediately and allow to steam for about 3 minutes. Repeat above until all dough and/or filling is used.
  16. To Make the Dipping Sauce
  17. Mix all the ingredients together and serve aside potstickers in a tiny prep bowl.

Tips

To roll them very thin, use plenty of starch for dusting (potato or cornstarch) and flip them over and dust frequently.

If you tear one of the potsticker either pinch the tear closed or add a little more dough to a hole; pinch; and smear a little rice flour topped with a little water.

Ensure you use Napa Cabbage, as it is sweeter and has a milder flavor than green cabbage. Napa cabbage looks like bok choy. It is oval shaped.

Please note, these are not low in sodium, but lower in sodium compared to other recipes.

Freeze unused poststickers in a ziplock bag and freeze until ready to use.

Defrost and prepare as above when needed. Many homemade gluten-free foods do not freeze well, but these certainly do! Just ensure you freeze them in layer, rather than throwing them all at once in a freezer bag, or they may stick together. I usually use quart size bags and add one layer to each bag.

Keep them flat in the freezer until thoroughly frozen. I find that cutting 3" circles out is best and then rolling them out a little thinner; not too thin or they will tear easily.

If your dough dries a bit, when you go to pinch them closed they will not adhere. Just brush a bit of water on half the circle edge and it will close properly.

The dough tends to stick once rolled. Just lift each circle off the rolling surface with a thin, sharp, long knife or pastry scraper. My next experiment with this recipe will be using egg instead of xanthan gum.

http://glutenfreerecipebox.com/gluten-free-potstickers/

Visit Carla’s Gluten Free Online Store. In collaboration with Massachusetts General Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Appetizers, Asian, Casein-Free, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Low-Sodium Recipes, Side Dishes, Soy-Free, Sugar-Free. Bookmark this blog post.

21 Responses to Gluten Free Potstickers

  1. Facebook Comment – October 26, 2013,

    “More feedback on my Gluten Free Potstickers Recipe, “GF Carla, I wanted to Thank you again for the Pot Sticker recipe.. I have eaten about 120 in 2 months.. and I have almost ran out! So onto my 3rd batch, but with a starving daughter, I needed to take some short cuts.. Now, this is my new 35 minute go to.. Boil and cook off 1# GF spaghetti noodles, takes about 12 minutes, mean while mix the pork mixture according to your recipe, but leave out the cabbage steps, let it rest to combine flavors, heat a large skillet and coat with pan spray. Scoop meat mixture with a cookie scoop and place in hot skillet, brown all sides, makes about 34 balls. When noodles are done, reserve about 1 cup of starchy water, drain and rinse pasta to stop the cooking process. Pour starchy water over pork meatballs and add a package of coleslaw mix, heat until cabbage reduces by half, 4 minutes, then toss in the pasta and heat… Mix the dipping sauce and drizzle over plated noodle and meat mixture.. so simple, all the flavors and soo delicious!!!

    “You nailed the Pot Sticker recipe, but I hope this one helps when there is a lack of time and energy!”

    ~L.O.Z.

  2. Facebook Comment – October 17, 2013:

    “These were awesome….I even shared with GF friend. Thx. Am due to make again.”

    ~D.G.

  3. Linda says:

    In your reply of March 12, 2013 at 12:26 pm, did you mean that you used both the egg & xanthan gum?
    Thanks

  4. Facebook Comment March 19, 2013:

    “I used this recipe for school. I loved it and so did others in my class that aren’t gluten free! Thanks for sharing!”

    ~ J.G.

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