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!
Watch the Video!
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.
Traditional gluten free potstickers with dipping sauce that remind me of my favorite Chinese restaurant long ago.
Ingredients:
Instructions:
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 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.
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I really want to try this, but am wondering if xanthum gum is necessary to make these successfully
Casey,
It is extremely important to use gum when making this recipe.
Carla
Feedback from another blogger,
"These were seriously really, really good. 10/10 would eat again, like right now.."
http://www.livingwithdiabetestype2.com/uncategorized/jjs-kitchen-gluten-free-potstickers/
I can't wait to try the recipe. Can these be steamed?
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.
Facebook Comment - October 17, 2013:
"These were awesome....I even shared with GF friend. Thx. Am due to make again."
~D.G.
In your reply of March 12, 2013 at 12:26 pm, did you mean that you used both the egg & xanthan gum?
Thanks
Hi Linda,
Yes. I used both egg and xanthan gum.
Carla
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.
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.
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.
Carla
Would better batter work well for this? It's already mixed. If so how much. Thank you!
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!
Carla
I tried these with Better Batter and they were FANTASTIC!!!
Did you ever come up with a recipe using egg instead of xantham gum? I'd be interested in trying that. Thank you!
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.
Enjoy!
Carla