Gluten Free Potstickers
Potstickers are a favorite for good reason. These gluten free ones have a chewy wrapper, juicy filling and crisp edge that make them totally satisfying.
Servings: 15 potstickers
Equipment
- Biscuit Cutter 3-Inch
- Skillet Large with Lid
Ingredients
For the Dough
- ¾ Cup gluten-free flour
- 1 Teaspoon xanthan gum omit this if your GF flour contains it
- ¼ Cup tapioca starch
- 1 egg
- 4 Tablespoons water warm
- ¼ Teaspoon salt
For the Filling
- 1 carrot small, diced
- ½ white onion small, diced
- 1 Stalk celery diced
- ½ Cup napa cabbage shredded
- ½ Pound ground pork
- 1 Teaspoon ground ginger
- ¼ Cup green onions
- 1 Teaspoon sesame oil
- 1 Clove garlic
- ½ Teaspoon black pepper
- 1 Tablespoon coconut aminos
For the Dip
- ¼ Cup coconut aminos
- ½ Teaspoon sesame oil
- 1 Tablespoon sesame seeds toasted
- ½ Teaspoon garlic powder
For Egg Wash and Sealing
- 1 egg
- 2 Tablespoons water in a ramekin (for sealing potstickers)
Instructions
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 ⅛-inch thick (or thicker if you like). Use a 3-inch 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 center 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 sauté 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 the dip. Add all ingredients to a small mixing bowl and whisk to combine.
Serve and Enjoy
- Serve potstickers with dip, garnished with green onions.
Notes
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-inch. 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.
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-inch. 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.
Nutrition
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
