Gluten Free Potstickers or Dumplings Recipe

Gluten Free Potstickers and Edamame -


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!

gluten free wonton wrapper CU | gfJules

The beauty of making your own gluten free Chinese 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.

Gluten Free Dumplings -
Boiling these potstickers makes soft Chinese dumplings!


It’s not hard to make these yummy gluten free Chinese 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. 

Making Gluten Free Potstickers how-to --

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.

You may just have to try it to believe how soft and supple this dough is to work with when made with my gfJules Flour. It will blow you away in comparison to working with other gluten free flours.

Gluten Free Potstickers -

Feel free to skip the protein ingredient (pork, chicken, shrimp or tofu) 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 steamed or fried gluten free potstickers or dumplings tonight!

Gluten Free Potstickers and Edamame -

Gluten Free Dumplings or Potstickers Recipe

Gluten Free Dumplings -

Gluten Free Potstickers or Dumplings Recipe

Yield: 20 potstickers or dumplings
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

Even if your local Chinese restaurant doesn't have gluten free potstickers on the menu, they can still be on your menu at home with this easy homemade gluten free potstickers recipe!


Filling Recipe

  • 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



  1. 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 very small pieces, then add to the mixture.
  2. 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.
  3. 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. (see how-to photo above recipe card)
  4. 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.
  5. 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.
  6. 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 or parchment between the potstickers so they do not freeze stuck 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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Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you love this recipe as much as we do!

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Gluten free potstickers or dumplings aren't likely to be found at your neighborhood Chinese restaurant, so make your own! It's easy with my gfJules Flour!

Gluten Free Potstickers & Dumplings -




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  1. Excellent recipe! Worked perfectly on the first try! Rolled them out the morning of and were still good elasticity for afternoon dumpling making. Also did really well in a steamer. Next time gonna trying frying!

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    • Those look incredible, Kate!! So glad you enjoyed such success with this gluten free dumplings recipe! Thanks for sharing your yummy pic!

  2. I had never eaten pot stickers before, but I was really interested to try them. After I made the dough I rolled it into a log and cut it, rolled the pieces into balls and dusted them with flour. While cooling my filling, I flattened the balls and fed them through my pasta maker (Kitchen Aid). I did it once at the 1 setting, and then turned it 90 degress and fed it through twice at about the 2 and 5 settings. They came out in thin but rustic circles, I loaded in the filling and sealed them with some water. They were not sealed enough for boiling, but worked well for the steaming/frying combo. As Jules mentioned, the thinner the dough the more tearing, but this was not a problem with the cooking method. (I leave it thicker for boiling pierogies)


  3. I made these tonight and I’m so glad that I did! They turned out really great and my whole family enjoyed them. A couple of things that I know now that I’ve made them is definitely keep a damp towel over your wrappers until you use them. The dough needs to stay a little wet. I over floured some of mine when I was rolling them out and they had trouble sticking together. First time ever making potstickers so I felt like they turned out really well considering and will know what to do next time to make them even better. Thank you Jules 💜

    • That’s fantastic to hear, Cheryl, and so glad you took some notes for next time so that you can jump right in and cook like a pro anytime you have a craving for potstickers again!! Isn’t it fun to know you can make something out of the ordinary like this, and have it turn out so well??
      Happy baking!

  4. Hi Jules,
    I’m curious…do you have a recipe for a totally different type of dumpling? It’s for Chicken and Dumplings aka Chicken and Pastry. I thought your pie crust recipe may work but thought it may be better to ask. My grandson is GF, egg, and dairy free. He’s certainly missed his dumplings.🙂

  5. GFJules,

    Thanks for Dumpling recipe but, wrong type of Dumpling. 😊 looking for GF Fluffy Dumpling recipe that’s cooked in chicken soup.

    Thanks for your time.

  6. Can anyone tell me if the dough can be frozen once made? My plan is to make a bunch of the dough in advance and roll out the rounds. Then defrost and fill just before cooking. Thank you!!

    • Hi Barbara, you should be able to do that. I would put wax paper or parchment between the rounds and freeze in a zip-top bag, then bring the dough to room temperature and you should be good to go! Come back and let me know how it goes!

  7. Hi Jules, I have plan to try this recipe using your flour blend.
    Can the dumplings be made in a steamer instead of fried or boiled?

    • Thanks Rachel! I made them again last night – I’m really enjoying the taste of Chinese food again … it had been so long!

  8. I wish you lived closer! I could just see us laughing and rolling out gluten free potstickers and pasta, with a couple glasses of wine of course! Thanks for another gorgeous recipe my dear!

    • Thanks, Celeste. I had forgotten how good Chinese flavors and potstickers were! So glad I went for it – enjoy the recipe!!!

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