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–+ servings

Gluten Free Pot Stickers

These gluten free pot stickers are golden, crispy, and just as delicious as the classic version. Perfect for a fun dinner or appetizer the whole family will love.
Gluten Free Pot Stickers
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Appetizer
Cuisine Chinese
Servings 24 pieces
Calories 101 kcal
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Equipment

  • Rolling Pin
  • non-stick skillet with lid

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 101kcalCarbohydrates: 9gProtein: 5gFat: 5g
Keyword Asian appetizer, dumplings, gluten-free, pot stickers
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