Gluten free potstickers or (or gluten free dumplings) aren’t likely to be found on your neighborhood Chinese restaurant menu, so make our own!
Now, don’t roll your eyes – it’s actually easy once you know you can make your own gluten free wonton wrappers and it hardly takes any time at all!
The beauty of making your own gluten free dumplings (besides the fact that you know they are safe) is that you can fill them with what YOU like and you can even make a family meal out of it by engaging everyone to fill their own! Everything tastes better when it’s homemade, and everyone will love being a part of learning to make something that most people never dreamed possible.
It’s not hard to make these yummy dumplings filled with whatever suits your fancy. Just make a double batch of my gluten free wonton wrappers, stuff, seal, and fry or boil, depending on your mood.
You’ll even enjoy working with the homemade gluten free wonton wrapper dough because it S-T-R-E-T-C-H-E-S around your fillings, rather than falling apart as it would if made with another gluten free flour.
That’s right: when made with my gfJules™ flour, this dough is easy to work with and actually stretches without crumbling when you wrap up fillings — something other gluten free flours could never do.
Feel free to skip the protein ingredient and make delicious vegetable dumplings; dipping sauces like gluten free tamari, hot chili oil, or sweet chili sauce are wonderful paired with these gluten free potstickers or dumplings, for appetizers or for the main event.
Don’t deprive yourself of the deliciousness and the fun! any longer. Try your hand at making gluten free potstickers or dumplings tonight!
Here’s a video showing the recipe in action
- 1 pound cooked protein of choice (pulled chicken, ground pork, diced tofu), optional
- 1 cup cabbage (red or green), shredded
- 1 large carrot, shredded
- 2/3 cup shiitake mushrooms, diced
- 2 green onions, diced (1/3-1/2 cup)
- 1/3 cup eggplant, diced
- 1 tsp. freshly grated ginger
- 1 Tbs. gluten free soy sauce or tamari (I like San-J®) OR coconut aminos
- 2 tsp. sesame oil
- 1 tsp. Sriracha or other hot sauce (or more, to taste)
- 1/4 tsp. white pepper
- 20 gluten free wonton wrappers (cut into 5 inch circles) – 2 recipes
- gfJules™ Gluten Free All Purpose Flour for dusting the work surface
- 2 Tbs. high heat cooking oil for frying potstickers (like avocado oil)
- Gluten free tamari or soy sauce or hot chili oil, for serving
Prepare vegetables and combine with ginger, gluten free soy sauce, sesame oil, Sriracha and white pepper in a large bowl, stirring to mix well. If adding a protein, make sure it cut into small pieces, then add to the mixture.
After making the wonton wrappers, lay out one 5-inch circle onto a counter or pastry mat lightly dusted with gfJules™ Flour. You can see from the photo that the dough is rolled very thin, but be careful that it's not so thin that the fillings will poke through.
Spoon one tablespoon of the mixture onto the left-center of the circle. Dip a finger in water and rub gently around the perimeter of the dough circle to wet it. Fold the right side of the circle over to touch the left side of the dough edge, then press gently to seal in a half-moon shape. Pinch the edges between your fingers to create a scalloped sealed edge.
If pan frying, heat vegetable oil in a large skillet over medium heat. Add only enough potstickers to cover the skillet leaving room to turn them in between. Fry until golden, then flip to the other side and fry until golden, approximately 2-3 minutes per side, depending on the temperature of your oil. Another method is to fry only on one side, flip, then add water to the pan and cover it to steam the other side of the potsticker. Remove to drain and cool slightly on a wire rack before serving. Repeat with remaining potstickers.
If boiling, prepare a large pot by filling 2/3 full of water and bringing it to a boil. Once boiling, gently add 3-4 potstickers (depending on the size of your pan) to the water. Make sure the pot isn’t crowded, as you don’t want the dumplings to touch much during the boil. Continue to cook for 7-8 minutes. Remove with a slotted spoon to drain until serving. Repeat with remaining dumplings.
To freeze for cooking later, place uncooked, but formed potstickers in a single layer on a baking sheet overnight or until totally cooled, covered with plastic wrap. Transfer to freezer bags, placing wax paper between the potstickers so they do not freeze to one another. Cook as directed after thawing the potstickers slightly.
In place of gluten free soy sauce or tamari, try coconut aminos if you need to avoid soy. There are several brands available now, and they're the perfect replacement in all your Asian cooking!
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