Gluten Free Potstickers Recipe

I perfected a simple method for Gluten Free Pork Dumplings that finally solves the dough and folding problems home cooks often struggle with.

I never thought gluten free dumplings could be this fun, but these Gluten Free Pork Dumplings keep catching me off guard. I make them with ground pork and simple wrappers, and somehow each bite flips between tender and slightly chewy, like a tiny surprise party in your mouth.

I cant explain why theyre so addictive, maybe its the contrast of soft filling and crisp edges, maybe its me being biased. Either way theyre now my secret go to when I want something quick that still feels special.

Try them and tell me which filling trick you like best.

Ingredients

• Gluten free all purpose flour blend: Provides carbs and some fiber, binds dough, usually low in protein compared to wheat.
• Ground pork: Rich in protein and fat, adds juicy savory flavor, gives dumplings moisture.
• Napa cabbage: Light and crunchy, provides fiber and moisture, keeps filling fresh and not heavy.
• Gluten free tamari: Adds salty umami, boosts depth, use gluten free version to keep them safe.
• Toasted sesame oil: Strong nutty aroma, tiny amount goes far, gives final toasty flavor.
• Cornstarch or potato starch: Thickens filling, binds juices so wrapper stays intact and not soggy.
• Rice vinegar (dipping sauce): Adds bright tang, balances salty and sweet in the dipping sauce.
• Scallions: Fresh bite and mild oniony brightness, great as garnish and in filling.

Ingredient Quantities

• Wrappers (makes about 30):
• 2 cups (240 g) gluten free all purpose flour blend (with xanthan if possible)
• 1/2 tsp xanthan gum (if your blend doesn’t already have it)
• 1/2 tsp fine salt
• 3/4 cup (180 ml) hot water
• 1 tbsp neutral oil (vegetable or canola)
• or 30 to 40 store bought gluten free gyoza / round dumpling wrappers (optional)
• Filling:
• 1 lb (450 g) ground pork (80/20 or pork shoulder, fattier is better)
• 1 cup (120 g) finely shredded napa cabbage
• 2 scallions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp gluten free tamari or soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp rice wine or dry sherry (optional)
• 1 tbsp cornstarch or potato starch
• 1 tsp sugar
• 1/4 to 1/2 tsp white pepper or black pepper
• 1/2 tsp kosher salt (adjust to taste)
• 1 to 2 tbsp neutral oil for frying
• Water (for sealing dumplings)
• Dipping sauce:
• 3 tbsp gluten free tamari or soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp honey or sugar
• 1/2 tsp chili oil or pinch red pepper flakes (optional)
• 1 tsp toasted sesame seeds (optional)
• 1 scallion, thinly sliced (optional)

How to Make this

1. Make the wrappers or grab store bought: if using homemade, mix 2 cups (240 g) gluten free all purpose flour blend and 1/2 tsp fine salt (add 1/2 tsp xanthan gum only if your blend doesnt already have it). Stir in 3/4 cup (180 ml) hot water and 1 tbsp neutral oil until a shaggy dough forms, knead 4 to 5 minutes until smooth, cover and rest 20 to 30 minutes. If you prefer, use 30 to 40 store bought gluten free round wrappers and skip to step
3.

2. Roll and cut: divide rested dough into 30 pieces, roll each into a small ball, flatten and roll into thin 3 to 4 inch rounds on a lightly floured surface (use extra gluten free flour to dust). Keep finished wrappers covered with a towel so they dont dry out.

3. Prepare the filling: finely shred 1 cup (120 g) napa cabbage and squeeze out excess moisture in a towel, then combine in a bowl with 1 lb (450 g) ground pork, 2 thinly sliced scallions, 2 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp gluten free tamari, 1 tbsp toasted sesame oil, 1 tbsp rice wine or dry sherry if using, 1 tbsp cornstarch or potato starch, 1 tsp sugar, 1/4 to 1/2 tsp white or black pepper and 1/2 tsp kosher salt. Mix until tacky and well combined, taste and adjust seasoning.

4. Fill and seal: place about 1 teaspoon to 1 tablespoon filling in center of each wrapper (depends on wrapper size). Wet the edge with a little water, fold in half and pleat or press firmly to seal. Dont overfill or they will burst; keep finished potstickers covered while you work.

5. Heat the pan: add 1 to 2 tbsp neutral oil to a large nonstick or well seasoned cast iron skillet and heat over medium high until shimmering.

6. Pan fry: arrange potstickers flat side down in the pan without crowding, cook 2 to 3 minutes until bottoms are golden brown.

7. Steam: carefully pour in about 1/3 to 1/2 cup water (enough to cover the pan bottom about 1/4 inch), cover immediately with a lid, reduce heat to medium low and steam 5 to 6 minutes until water has nearly evaporated and pork is cooked through.

8. Crisp finish: remove lid, raise heat for 30 to 60 seconds so the bottoms crisp up again, then transfer dumplings to a plate lined with paper towel to drain.

9. Make the dipping sauce and serve: whisk together 3 tbsp gluten free tamari, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 1 tsp honey or sugar, 1/2 tsp chili oil or a pinch of red pepper flakes if you like heat, 1 tsp toasted sesame seeds and 1 thinly sliced scallion. Serve potstickers hot with sauce.

Equipment Needed

1. Kitchen scale or measuring cups and spoons — for weighing flour and pork, makes things way easier
2. Large mixing bowl for the dough and for mixing the filling
3. Rolling pin and a lightly floured work surface (use extra gluten free flour to dust)
4. Bench scraper or sharp knife to divide the dough into pieces
5. Cutting board and chef’s knife for shredding napa and slicing scallions (dont rush this part)
6. Small bowl of water or pastry brush to wet wrapper edges for sealing
7. 10 to 12 inch nonstick or well seasoned cast iron skillet with a lid that fits
8. Spatula or tongs to turn and transfer the potstickers
9. Plate lined with paper towels for draining and a small bowl for the dipping sauce mix

FAQ

Gluten Free Potstickers Recipe Substitutions and Variations

• Gluten free all purpose flour blend:
  • Store bought 1-to-1 GF flour (Bob’s Red Mill, King Arthur GF etc), use same amount, easiest if you don’t want to mess with ratios
  • Make-your-own mix: white rice flour + tapioca starch + potato starch (roughly 2 parts rice : 1 part tapioca : 1 part potato), add 1/2 tsp xanthan if your blend has none — gives similar texture
  • Use 30 to 40 store bought gluten free round dumpling/gyoza wrappers instead of making dough, saves time though you may need slightly less filling per wrapper
• Ground pork:
  • Ground chicken or turkey, use same weight, cook a touch faster and a little leaner so add 1 tbsp oil if it seems dry
  • Minced shrimp or chopped mixed seafood (about equal weight), gives a classic seafood dumpling style
  • Firm tofu mixed with finely chopped mushrooms (use about 1:1 tofu to mushrooms), good vegetarian swap but press the tofu first to remove moisture
• Gluten free tamari or soy sauce:
  • Coconut aminos, equal swap, it’s sweeter and less salty so taste and adjust
  • Liquid aminos (Bragg), similar salty umami flavor, use same amount
  • For deeper umami, mix half soy/tamari substitute with 1 tsp fish sauce per 2 tbsp if not vegetarian, use sparingly
• Cornstarch or potato starch:
  • Arrowroot powder, 1:1 swap, gives a glossy finish and works well for binding
  • Tapioca starch, 1:1 swap, slightly chewier but fine for dumpling filling
  • All purpose gluten free flour (if that’s all you have), use 1 1/2x the amount and expect a bit more density

Pro Tips

1. Control the water in the filling, not just the cabbage. Squeeze the shredded napa super dry in a towel, then toss the veg with that tablespoon of cornstarch before you mix it with the pork. It soaks up stray moisture and helps the filling stay tacky so they seal and wont burst. Taste and adjust salt after you squeeze the cabbage, because water loss concentrates flavors.

2. Keep wrappers workable by resting and light oil. Let the dough rest a full 30 to 45 minutes if it seems tight, it will be way easier to roll without cracking. Dust with rice flour or extra GF blend, not a ton, and keep finished wrappers covered with a damp towel so they dont dry out. If an edge starts to tear, press a little oil into it with your fingertip to make it pliable.

3. Nail the pan technique. Get the bottoms good and golden before you add water, then pour only enough to cover the pan floor about quarter inch and cover right away so they steam evenly. Lower the heat while steaming so the filling cooks through without the bottoms burning, then uncover and crank heat for just 30 to 60 seconds to re-crisp. Dont overcrowd the pan, do batches.

4. Freeze smart for make ahead potstickers. Arrange finished dumplings on a tray so they dont touch and freeze solid, then bag. Cook from frozen straight into the pan, you will just need a bit more steam time and maybe a splash more water. If reheating cooked ones, use a hot skillet with a little oil instead of the microwave so they stay crispy.