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This gluten-free potstickers recipe is your ticket to enjoying delicious pork potstickers without the gluten. These dumplings, also known as gyozas, are a perfect blend of savory pork filling and a gluten-free wrap, served with a delicious sesame dipping sauce. They’re so good you’ll forget they’re gluten-free!

Gluten-free pork dumplings on a white plate with green onions and chopsticks.

These gluten-free potstickers are a delicious and easy way to enjoy Asian food without the gluten.  Plus, they’re easier to make than you might think! Served with a tasty sesame sauce.

And if you enjoy this recipe, you’ll also love my gluten-free vegan samosas in rice paper and gluten free egg roll wrappers that you can fill with just about anything you want for a versatile treat!

Gluten-free potstickers on a white plate with sauce and chopsticks.

Why You’ll Love This Recipe

  • Totally Tasty: Eating gluten free doesn’t mean missing out on tasty snacks like potstickers. These little bites boast so much flavor, from pork to vegetables, sesame oil, ginger, and other typical Asian flavors.
  • Straightforward to Make: If you have a stand mixer and a baking sheet, you’ll find these easy to prepare. And they will come out as good as what you’d expect from a restaurant.
  • The Perfect Appetizer: This recipe has all the characteristics of a wonderful appetizer. The potstickers are satisfying, hot, crunchy, versatile, and truly delicious.
Gluten-free pork dumplings on a white plate with dipping sauce.

Gluten Free Gyoza Recipe Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Gluten-free flour: This is the base of your potsticker dough, providing the structure for your delicious dumplings. You can use any gluten-free flour blend you prefer.
Xanthan gum: This ingredient helps to bind the dough together, giving it a chewy texture. If your gluten-free flour already contains it, feel free to omit it.
Tapioca starch: This adds a bit of lightness to the dough, making your potstickers tender and delicious.
Ground pork: This is the main protein in your filling, but you could easily substitute ground chicken, beef, or even tofu for a vegetarian option.
Carrot, white onion, celery stalk, and napa cabbage: These veggies add a lovely crunch and a burst of flavour to your potsticker filling.
Coconut aminos: This is a gluten-free alternative to soy sauce, adding a salty, umami flavour to both the filling and the dipping sauce.
Ground ginger, green onions, sesame oil, and garlic clove: These ingredients add a depth of flavour to your filling, giving it that authentic Asian flair.

The ingredients for a pork gyoza cabbage salad are laid out on a table.

How to Make Gluten Free Potstickers

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the dough: Mix the flour, xanthan gum, tapioca starch, and salt in a stand mixer, then add the egg and then the water.
Rest the dough: Roll the dough into a ball and wrap in plastic wrap, then let it sit for 15 minutes.
Make the potsticker filling: Finely dice the vegetables and combine with the other filling ingredients.
Assemble the potstickers: Make dough rounds and divide the filling between them, then close the dough rounds sealing them with water.
Add the egg wash: Mix egg and water and brush this over the assembled potstickers.
Cook them: Sauté them in oil, then add water, flip and steam on the other side.
Make the sesame sauce: Whisk the dipping sauce ingredients together, then serve with the finished potstickers, garnished with green onions.

Ingredients for gluten free meatballs in a bowl on a marble counter.
A plate of pork potstickers with sauce and chopsticks.

Substitutions and Variations

Sauce: You could use soy sauce in these gluten free potstickers rather than coconut aminos. But most kinds have gluten in them, apart from tamari soy sauce, so bear that in mind. And check the labels.
Filling: Feel free to experiment with the filling; you can omit any of the vegetables or swap the ground pork for ground chicken or turkey.
Spice it up: Add a pinch of chilies to the filling for an extra kick, or add some hot sauce to the dip.
Optional Additions: You can add other finely chopped vegetables of your choice to the filling. Just ensure they’re finely chopped to maintain the texture.

A white plate with pork potstickers and greens on it.

Serving Suggestions

Appetizer: Gluten-free potstickers make a great starter for your Asian inspired meal. Pair them with another dim sum like gluten-free egg rolls for a delicious and varied appetizer spread.
Main Course: These gluten-free potstickers can also be served as a main course with your favourite Chinese takeout-style dishes. For instance, they pair well with Panda Express copycat black pepper chicken or vegan tofu kung pao.
Drinks: To complement the Asian flavours of the potstickers, consider serving them with an elderflower mojito rum cocktail or a sparkling meyer lemon blackberry jam prosecco cocktail. These drinks add a refreshing touch to your meal.

A person is holding gluten-free pork dumplings with chopsticks.

How to Store Gluten Free Pork Dumplings

Store: Keep leftovers refrigerated and eat within three days.
Freeze: You can freeze the wrapper, but make sure you dust each wrapper with a little flour (gluten free in this case!) before stacking them. Then put them in an airtight container or Ziplog bag and freeze them. You can also freeze prepared pork potstickers by making them up to the cooking stage.
Thaw: When ready to cook, just thaw these gluten free potstickers overnight in the refrigerator.
Reheat: To reheat, you can either use the microwave or warm them up in a hot oven until they’re heated through.

Gluten-free pork dumplings on a white plate with chopsticks.

Top Tips 

Finely Dice the Filling: Because these pork dumplings are small, the ingredients for the filling must be finely diced. This ensures even distribution of flavors and a smoother texture.
Hydrating the Dough: When preparing the potsticker dough, add water gradually. If the dough crumbles, add more water. The dough should hold together when squeezed.
Roll the Dough Evenly: When rolling out the dough, aim for a thickness of 1/8”. This will ensure that your potstickers are not too doughy and cook evenly.
Seal the Potstickers Properly: To prevent the filling from spilling out during cooking, make sure to seal the potstickers properly. Dip your finger in water and trace around the edge of the dough before folding and crimping.
Steam After Frying: After frying the potstickers, carefully add water to the pan and cover to steam. This ensures that the potstickers are fully cooked and have a nice balance of crispy and soft textures.

Gluten-free pork dumplings on a white plate with green onions and chopsticks.

Gluten Free Potsticker FAQs

Why are they called Peking ravioli in some places?

The term ‘Peking ravioli’ was coined by Joyce Chen, a TV cooking host in the 1950s. She ran a restaurant in a predominantly Italian neighborhood in Boston, Massachusetts. To appeal to the locals and help explain what dumplings were, she used a name that was familiar to them. Thus, the term ‘Peking ravioli’ is still used in and around Boston today.

What’s the history of potstickers?

The exact history of potstickers, like many recipes, is not entirely known. However, there is a popular legend that a chef in China’s Imperial Court accidentally burnt a batch of dumplings and had no time to make another. The court members were impressed with the crispy, burnt side, and thus, potstickers were born.

Can I make these potstickers vegan?

Absolutely! You can easily substitute the ground pork in this recipe with a vegan alternative like tofu or finely chopped mushrooms. Just ensure that your vegan substitute is well-seasoned to mimic the flavors of the traditional recipe.

Gluten-free pork dumplings on a white plate with dipping sauce.
A person is holding pork dumplings with chopsticks.

Gluten Free Pork Dumplings Recipe

5 from 47 votes

Gluten Free Potstickers – Pork Dumplings with Sesame Sauce

By: Bella Bucchiotti
Gluten free potstickers are such a wonderful treat! These bite-sized pork dumplings (aka Gluten free gyoza) come with a delicious sesame dipping sauce.
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 15


Potsticker Dough 

  • 3/4 Cup gluten-free flour
  • 1 Tsp. xanthan gum, omit this if your GF flour contains it
  • 1/4 Cup tapioca starch
  • 1 egg
  • 4 Tbsps. water, warm
  • 1/4 Tsp. salt

Potsticker Filling 

  • 1 small carrot, diced
  • 1/2 small white onion, diced
  • 1 celery stalk, diced
  • 1/2 Cup napa cabbage, shredded
  • 1/2 Lb. ground pork
  • 1 Tsp. ground ginger
  • 1/4 Cup green onions
  • 1 Tsp. sesame oil
  • 1 garlic clove
  • 1/2 Tsp. black pepper
  • 1 Tbsp. coconut aminos


  • 1/4 Cup coconut amino 
  • 1/2 Tsp. sesame oil
  • 1 Tbsp. sesame seeds , toasted
  • 1/2 Tsp. garlic powder


  • 1 egg, for egg wash
  • 2 Tbsps. water, in ramekin (for sealing potstickers)


  • Prepare the dough: In a stand mixer, combine gluten free flour, xanthan gum, tapioca starch, and salt. Mix to combine on low speed. Add the egg and mix for 1 minute.
  • Once combined, add the water 1 tablespoon at a time until the dough is smooth. Mix on medium speed for 2 minutes.
  • Test to be sure dough is ready by squeezing it with your hands. If it holds together it is ready. If it crumbles, add more water.
  • Remove from the stand mixer and form into a ball. Place onto a piece of plastic wrap. Wrap the dough and set aside for 15 minutes.
  • Prepare the filling: While the dough sets, prepare the filling. Finely dice the carrot, white onion, and celery stalk.
  • Chop napa cabbage into thin strips. Add all ingredients to a large mixing bowl and stir together with a wooden spoon.  
  • Roll out the dough: Remove dough from plastic wrap and set on a floured surface. Place a film of plastic wrap over the dough. Roll out to 1/8” thick (or thicker if you like). Use a 3” biscuit cutter to cut out circles of dough.
  • Add dough rounds to a parchment or silicone lined baking sheet. Roll up remaining dough pieces into a ball and repeat this step until there are no scraps. This should yield 16 dough rounds.  
  • Assemble the potstickers: Add 1 tablespoon of filling to the centre of each round. Dip your finger in water and trace around the edge of the dough. Fold the dough rounds in half over the filling.
  • Pinch together the dough in the centre, then crimp the edges and pinch with your fingers to seal. 
  • Whisk the egg for the egg wash in a small bowl. Brush the egg wash over both sides of the potstickers.
  • Cook the potstickers: Heat a saute pan over medium high heat with 2 tablespoons coconut oil. Add potstickers to the pan flat side down.
  • Fry for 2 minutes. Turn off heat. Carefully add ¼ cup of water to the pan and cover. Turn the heat back on to medium and steam the potstickers for 5 minutes. 
  • Make the sesame sauce: While the potstickers are steaming, prepare dip. Add all ingredients to a small mixing bowl and whisk to combine.  
  • Serve potstickers with dip and garnish with green onions. Enjoy!


Calories: 93kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 739IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Like this recipe? Rate and comment below!

Making the Gluten Free Dumpling Dough

Making the Dumpling Filling

Assembling the Potsticker

Make the Sesame Sauce

Cooking the Gluten Free Potstickers

Gluten free potstickers are such a wonderful treat! These bite-sized pork dumplings are simple to prepare, and they come with a delicious sesame dipping sauce. They’re always a hit and also a wonderful leftover lunch the next day. Check out my other pork recipes and gluten free recipes, too!

Other Recipes To Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.


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Recipe Rating


  1. 5 stars
    I’m over the moon with how delicious this dish is. It’s definitely going to be a regular on our dinner table! 🙂

  2. 5 stars
    Made 4 batches today – first time I have been able to eat any kind of potsticker/dumpling since I don’t remember! Took me several hours but we’ll worth it and now I have bags in the freezer. Thanks for the recipe!

      1. Hello,
        The gluten free flour you linked in the recipe already has xanthan gum in it. Do you still add the additional teaspoon of it to the recipe? Thanks

        1. Hi Dina, sorry about that. I’ve updated the recipe. No, you don’t need to add it if you’re using a baking mix with it already in.

  3. This looks so good , feel like taking a bite via my screen.. would love to make one someday..

  4. I never tried anything gluten free, but if they served these, I wouldn’t think twice about giving them a try 🙂