Gluten Free Pot Stickers

These gluten free pot stickers have been one of my favorite things to make lately. They’re fun to put together and taste incredible, especially right out of the skillet.

I know homemade wrappers might sound like a lot of work, but these are actually really simple. The dough uses just three dry ingredients and boiling water. You mix it, knead it briefly, and it’s ready to go.

The filling is a mix of ground pork with napa cabbage, green onions, garlic, ginger, and a few seasonings. It’s well balanced and flavorful without being complicated.

Once they’re assembled, you pan-fry them to get that golden crispy bottom, then steam them with a splash of water. The whole cooking process takes under 10 minutes per batch.

You also get a quick tamari-based dipping sauce that takes no effort at all. It’s the perfect match for these pot stickers.

This recipe makes about 24 pot stickers, which is great for dinner or even as an appetizer if you’re feeding a few people.

Why You’ll Love This Recipe

Crispy on the Bottom and Perfectly Chewy on Top – The rice flour wrappers get a golden crust on the bottom while staying soft and deliciously chewy on top.

You Would Never Know They Are Gluten Free – These taste just like traditional pot stickers so nobody at the table will even guess they are gluten free.

The Filling Is Packed with Flavor – Ginger and sesame oil and white pepper make this pork filling seriously savory and aromatic in every single bite.

Ingredients

For the Wrappers

• 1 cup Glutinous Rice Flour (sweet rice flour)
• 1/2 cup Tapioca Starch, plus more for dusting
• 1/2 tsp Salt
• 3/4 cup Boiling Water

For the Filling

• 1 lb Ground Pork
• 2 cups Napa Cabbage, finely shredded
• 3 Green Onions, finely chopped
• 2 cloves Garlic, minced
• 1 tbsp Tamari (gluten free soy sauce)
• 1 tsp Sesame Oil
• 1 tsp Fresh Ginger, grated
• 1/4 tsp White Pepper

For Cooking and Dipping

• 2 tbsp Avocado Oil
• 1/3 cup Water
• 3 tbsp Tamari (gluten free soy sauce)
• 1 tbsp Rice Vinegar
• 1 tsp Sesame Oil
• 1/2 tsp Chili Garlic Sauce

How to Make

Step 1

Make the wrappers by whisking together the glutinous rice flour, tapioca starch, and salt in a bowl. Pour in the boiling water and stir with a fork until it comes together. Once cool enough to handle, knead for 2 to 3 minutes until smooth and pliable. Cover with a damp towel and let it rest for 15 minutes.

Step 2

While the dough rests, make the filling. Squeeze the shredded napa cabbage in a clean towel to remove excess moisture. Combine it in a bowl with the ground pork, green onions, garlic, tamari, sesame oil, ginger, and white pepper. Mix until everything is well incorporated.

Step 3

Divide the dough into about 24 pieces. Roll each piece into a ball, then flatten it on a tapioca starch-dusted surface into a thin 3-inch round. Place about 1 tablespoon of filling in the center of each wrapper, fold in half, and pinch the edges firmly to seal, creating small pleats along the top edge.

Step 4

Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium-high heat. Place half the pot stickers flat-side down in the skillet and cook without moving them for 2 to 3 minutes until the bottoms are golden and crispy.

Step 5

Carefully pour about half the water into the skillet and immediately cover with a lid. Reduce heat to medium and steam for 5 to 6 minutes until the filling is cooked through and the water has evaporated. Remove the lid and let the bottoms crisp up for another minute. Repeat with the remaining pot stickers.

Step 6

While the pot stickers cook, stir together the tamari, rice vinegar, sesame oil, and chili garlic sauce in a small bowl to make the dipping sauce.

Step 7

Serve the pot stickers golden-side up with the dipping sauce on the side.

My Tips

The Boiling Water Really Matters

The water you pour into the flour mixture needs to be actually boiling, not just hot from the tap. Boiling water cooks the starches in the glutinous rice flour right away, which is what makes the dough stretchy and pliable enough to fold without cracking.

If you use warm or lukewarm water, the dough will be crumbly and dry. It won’t hold together and it will tear apart when you try to wrap the filling.

Boil your water in a kettle or pot and pour it in right away while it’s still bubbling.

Squeeze the Cabbage Dry

This step might seem small but it can make or break your pot stickers. Napa cabbage holds a lot of water, and if that moisture stays in the filling, it will make the wrappers soggy and they’ll fall apart during cooking.

Put the shredded cabbage in a clean kitchen towel, gather the edges, and twist and squeeze it hard over the sink. You’ll be surprised how much liquid comes out.

Keep squeezing until barely any drips come out. The drier the cabbage, the better your filling will hold together inside the wrapper.

Keep the Dough Covered While You Work

This gluten free dough dries out way faster than regular wheat-based dough. Once it dries, it cracks and becomes impossible to fold or seal properly.

Always keep the dough you’re not actively rolling under a damp towel. Pull out one piece at a time, roll it, fill it, seal it, then grab the next piece.

More Tasty Recipes

• Gluten Free Crispy Egg Rolls
• Gluten Free Chicken Fried Rice
• Gluten Free Crab Rangoon
• Gluten Free Scallion Pancakes
• Gluten Free Chicken Ramen

FAQ

What is glutinous rice flour, and does it actually contain gluten?

Despite the confusing name, glutinous rice flour does not contain gluten. It’s made from sticky (sweet) rice and gets its name from the sticky, glue-like texture it creates – not from the protein gluten found in wheat.

You can find it in the Asian section of most grocery stores or online. Just make sure the label says “sweet rice flour” or “glutinous rice flour” and double-check that it hasn’t been processed in a facility with wheat if you have celiac disease.