Gluten Free Potstickers

I love these gluten free potstickers! People on a gluten-free diet or not, rave about this appetizer. They especially like the idea of fresh dough. They can never tell it’s gluten-free. People enjoy everything, the filling, the dough, and the dipping sauce. Enjoy!

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Story Behind the Recipe:

When my husband and I were dating many decades ago, we used to frequent a restaurant, Yet Wah, in Marin County, California. It holds some very special memories for us. To recreate a bit of nostalgia, 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.

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 loved them!

NOTE: I used to make this recipe without the egg, and although 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 containing egg. I just pinch it together and remove some of the dough.

For egg-free, just omit the egg.

Gluten Free Potstickers


Prep Time: 50 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 15 minutes

Yield: Makes about 66 to 108 potstickers, depending upon size

Gluten Free Potstickers

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


    For the Filling:
  • 4-1/2 cups chopped Napa cabbage
  • 1/2 teaspoon salt
  • 1-1/4 pounds extra-lean ground pork
  • 1/4 teaspoon ground ginger
  • 2-1/2 tablespoons minced garlic
  • 3-1/2 tablespoons gluten-free reduced-sodium tamari or soy sauce
  • 5-1/2 tablespoons sesame oil 3-4 tbsp for higher fat pork)
  • 2 large eggs, at room temperature, beaten
  • For the Dough:
  • 2 cups tapioca flour
  • 1 cup cornstarch, or as needed
  • 1/2 cup potato starch
  • 1/2 cup white rice flour, or as needed
  • 2-1/2 teaspoons gluten-free baking powder
  • 2 teaspoons xanthan gum
  • 1-1/4 to 1-3/4 cups water
  • 2 tablespoons extra-virgin olive oil
  • For Frying:
  • 1/2 to 1 cup low-sodium gluten-free broth
  • Extra-virgin olive or sesame oil
  • For the Dipping Sauce:
  • 1 tablespoon rice vinegar
  • 1 tablespoon gluten-free low-sodium tamari or soy sauce
  • 3 teaspoons sesame oil
  • 1/2 to 1 teaspoon hot chili oil, or to taste


    To Make the Filling:
  1. Pulsate cabbage in a food processor, or chop finely by hand.
  2. Add cabbage to a large colander. Add salt to cabbage and toss thoroughly. Set aside to drain.
  3. Squeeze excess water out of the cabbage by pushing it through a fine mesh strainer. (You will end up with only about 1 cup of cabbage.) Add cabbage to a bowl and toss with remaining filling ingredients. Set aside while making the dough.
  4. To Make the Dough:
  5. In a large bowl, whisk together tapioca flour, cornstarch, potato starch, rice flour, baking powder, and xanthan gum.
  6. Whisk 1-1/4 cups water with 2 tablespoons olive oil. Use a pastry cutter or two knives to cut the liquid into the dry ingredients to form a stretchy dough, the consistency of raw biscuits. Add additional water as needed to create a soft clay-like consistency.
  7. Dust lightly with cornstarch to make it dry enough to handle easily. If the dough is too dry, knead in a few drops of water.
  8. Dust a smooth rolling surface, rolling pin, and your hands generously with rice flour. Turn out the dough onto the surface. Roll dough out thinly, but not as thinly as possible. You want to prevent tears and the dough from sticking. Add additional flour, as needed. Roll enough dough out so that you will be able to cut out a few 3 to 4-1/2-inch circles. Cut them using a biscuit cutter, cookie cutters, or drinking glass.
  9. To each circle add 1 measuring teaspoon of filling and close to form a half circle.
  10. Pinch edges of each potsticker to seal. If you wish to get fancy, pleat the edges of the dough by overlapping a piece at a time. At this point, you may freeze them in an even layer, spaced apart. Then store in resealable storage bags in the freezer.
  11. When you are ready to cook them, preheat a little oil in a skillet. Add a few unfrozen potstickers to the skillet, allowing space to turn each one over. Cook until golden brown, about 1 to 1-1/2 minutes on each side.
  12. 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 or filling is all used.
  13. Freeze unused poststickers in a single layer. Then store in a zipper storage bag and freeze until ready to use.
  14. To Make the Dipping Sauce:
  15. Whisk all of the dipping sauce ingredients together. Serve aside potstickers in tiny prep bowls.


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 potstickers, 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.

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.

25 Replies 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!”


  2. I gave these a shot. The dough is a bit gluey but did brown nicely. That alone is unusual for GF doughs. I loved the meat mixture so much that I made a bunch of mini meatballs out of it and dipped it in the sauce. I’m thinking the mini meatballs would be awesome with some peanut butter sesame noodle sauce and my favorite gf pasta.

    1. Hi Paula,

      So glad you enjoyed the filling. To brown them, ensure your oil is hot and that you use enough. They shouldn’t be crunchy, but just brown in color. If you want them crunchy skip the steaming step. Love the idea of your sauce for the meatballs, as well.


    1. Hi Janelle,

      I am not sure what the starch to flour ratio is in Better Batter flour. You will need a high amount of starch in this recipe. If you do give it a try please inform us all how it turns out!


  3. Did you ever come up with a recipe using egg instead of xantham gum? I’d be interested in trying that. Thank you!

    1. Skmclwain, in the note above, I mention that I did try this with egg, but neglected to add it the ingredients list. If I recall correctly, I used 1 egg. You can certainly try this recipe without the xanthan gum, but you may need additional egg. Try a small batch and see if the dough handles well enough. With the amount of starch that it contains, it should work well.

      In addition, if you avoid ax than gum due to a corn intolerance or because most corn is GMO, consider using guar gum.


  4. Hello! I am wanting to make these potstickers but I am allergic to eggs. Is there anything else I can substitute for eggs?



  5. Just be sure you source non-GMO for anything corn, soy and canola related…. xanthan gum generally comes from GMO corn as well.

  6. Facebook Comment Feb. 24, 2013:

    “I just finished making gluten free potstickers. Recipe was great….easy to follow. I started out with 4″ rounds, realized that 3″ rounds where easier to work with. Thank you, I never thought I would ever have these again!!!!”


  7. This sounds delicious! Is there a good alternative to rice flour? Or do you have a non-GMO, non-high arsenic source for rice flour to share? Thanks!

    1. Heather, my source for non-GMO, California grown (which means safer in regards to arsenic) “brown” rice flour is Lundberg: (See the bottom of the page for links to their rice flours.) They carry organic and eco-farmed. You can use brown rice flour to substitute regular rice flour. Because brown rice flour contains more fiber, it will absorb more liquid than white rice flour, therefore, you may need to add additional liquid.


  8. I think I might try making these with store bought spring roll wrappers cut in half. Of course the texture of the wrap will differ a bit.

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