Most of us in the studio happen to be gluten free, so we love finding alternatives to delicious staples in various cuisines. Asian food generally offers great gluten free options, but dumplings are something that are traditionally always made with wheat wrappers. On top of that, potsticker filling often includes soy sauce that’s made with wheat. As you can see in the printable template below, our gluten free potstickers recipe only includes instructions for making the pork and ginger filling. You have the choice of either making your own wrapper dough, or purchasing gluten free wrappers at your local Asian foods store. We found that a lot of GF wrapper recipes turned out dry and stiff. To fold your potstickers, you want to make sure that the wrappers have enough elasticity and malleability to enclose the filling. We ended up using this recipe from Andrea Nguyen.
Our gluten free potstickers recipe features the classic Asian flavors of pork and ginger, but has an added crunchy texture with water chestnuts. After cooking up your dumplings, you can enjoy with a flavorful dipping sauce like our simple mixture of tamari, rice wine vinegar and sesame oil. We have to say that this recipe comes out lighter than regular potstickers, so they are perfect as an appetizer. We hope you enjoy! Find the full recipe below, or browse all of our recipes on the site for inspiration. Head over to our membership page to join our crafting community, or follow us on Instagram, Facebook and Twitter for daily doses of inspiration. Cheers! ~ Lia & Team
Potstickers in the Making:
- 1 lb. ground pork
- 1 bunch cilantro
- 1/4 head napa cabbage
- 6 green onions
- 2 eggs
- 1/2 cup water chestnuts
- 3 Tbsp. GF soy sauce
- 1-inch piece of fresh ginger, skin off and thinly grated
- Sesame oil
- Rice wine vinegar
- Cut and thinly slice the cabbage and place in a colander with 2 tbsp of salt sprinkled on top. Set aside while preparing all other ingredients.
- Thinly slice green onions, half of the cilantro and roughly chop the water chestnuts.
- Place in a bowl with the pork, whisked eggs, soy sauce and ginger.
- Squeeze out as much water as possible released from the cabbage and then add to the bowl.
- Prepare a clean, dry surface with a small bowl of water, the potsticker wrappers and the pork mixture.
- Place a small teaspoon of pork mixture into the center of a wrapper. Gently dampen the edge of the wrapper using a finger dipped in water.
- Pick up the wrapper and fold in half, then gently pinch and fold the top to seal. Ensure that there are no gaps, otherwise the filling will leak while cooking.
- Fill all your wrappers and place on a dry plate.
- Place a large skillet pan on a high heat. Add a thin layer of high heat oil to the bottom of the pan.
- When hot, add the dumplings one at a time standing on their bottoms. Once brown, add approx. 1/4 - 1/2 cup of water and quickly cover to contain the steam.
- Turn the heat to low and cook for approx. 5-7 mins.
- Serve with a simple dipping sauce of your choice! We created a mixture of GF soy sauce, rice wine vinegar and sesame oil.