Gingery Gluten-Free Pot Stickers

Recipe: Gingery Gluten-Free Pot Stickers

Makes : 28 dumplings | Appetizers/Snacks
Many types of Asian dumpling wrappers are actually based on naturally gluten-free flours, such as rice or tapioca, but the pot sticker remains a wheat dough through and through. I think you'll be pleased with this gluten-free version from The Gluten-Free Asian Kitchen. I like pot stickers best hot out of the pan, but you can freeze some before cooking if you don't plan to finish them all in one meal.


  • 1/2 cup tapioca starch (also called tapioca flour)
  • 1/2 cup millet flour
  • 1/2 cup sweet rice flour, plus more for rolling dough
  • 1 1/2 teaspoons xanthan gum
  • 3/4 teaspoon salt, divided
  • 1/2 cup boiling water
  • 2 tablespoons cold water
  • 3/4 pound ground pork
  • 3 green onions, white and green parts, minced
  • 1 tablespoon minced fresh ginger
  • 2 teaspoons gluten-free soy sauce or tamari
  • 1/2 teaspoon toasted sesame oil
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil, divided


  • To make the dough, stir together the tapioca, millet flour, sweet rice flour, xanthan gum, and 1/2 teaspoon salt in a bowl. Add the just-boiled water and stir with a fork to combine. Add the cold water and mix well until a dough starts to form. Use your hands to knead the dough together a few times--you can do this right in the bowl--and then form the dough into two balls. Transfer the dough to a large resealable bag until ready to use, up to several hours.
  • In a second bowl, combine the raw pork, green onions, ginger, soy sauce, sesame oil, remaining 1/4 teaspoon salt, and pepper. Mix well to combine.
  • To form the dumplings, dust your hands, the counter, and a baking sheet with sweet rice flour. Roll one piece of the dough into a long rope, about 3/4 inch thick. Cut the dough into 14 pieces and put them back into the resealable bag. Repeat with the other ball of dough for a total of 28 pieces. The dough will dry out quickly; make sure it stays covered.
  • Keep plenty of sweet rice flour nearby (up to 1/2 cup) for dusting the counter and the rolling pin to prevent the dough from sticking. Working with one piece of dough at a time, flatten the dough into a circle with the heel of your hand. Using a small rolling pin--a small dowel works best--roll the dough into a 3- to 31/2-inch circle, turning the dough periodically to prevent sticking. (Alternately, put the dough between two pieces of plastic wrap and roll it into a circle.) Transfer the dumpling wrappers to the prepared baking sheet. Repeat with the remaining dough. (If you run out of space on the baking sheet, make a second layer separated by plastic wrap.)
  • Dust a dinner plate with sweet rice flour. Spoon a scant tablespoon of filling into the center of each wrapper. Dip two fingers in a small bowl of water and run them around half the circumference of each circle. (This is so the wet side can stick to the dry side.) Life the sides, forming a half-moon shape around the filling; keep the bottom flat against your hand or the counter. Pinch the dough together at the top and then form two or three pleats along each side; press to seal. (Alternatively, if you have a dumpling press, use it to form and seal the dumpling.) Transfer the dumplings to the prepared plate. Cover tightly with plastic wrap and refrigerate until ready to cook, up to 4 hours ahead.
  • In a large nonstick frying pan, heat 1 1/2 tablespoons of the oil over medium-high heat. Add half the dumplings to the pan and cook until browned on the bottom, 2 to 3 minutes. Holding the pan lid in one hand (to control splattering), add 1/3 cup water to the pan and immediately cover it. Lower the heat to low and steam the dumplings until cooked through, 8 to 10 minutes. Remove the lid and raise the heat to medium. Cook until the water evaporates and the bottoms of the dumplings are well browned, about 2 minutes longer. Repeat with the remaining dumplings and oil. Serve hot with a dipping sauce or a bowl of gluten-free soy sauce.
  • NOTE: If you do not plan on eating the dumplings all at once (reheating them is fine, not great), freeze some of the uncooked dumplings for later. Freeze the dumplings on a plate or tray before transferring them to a freezer bag to keep them from sticking together. Add the dumplings to the pan straight from the freezer and increase the steaming time by 2 minutes.


Leave a Comment

  1. I love this recipe too!! Although I would be hard pressed to pick just one favorite in your fabulous book!

  2. maggie says:

    i’ve made these twice and they are so delicious! the second time, a vegan friend of mine was coming to dinner so we swapped out the filling in half of them for some veggies.

    • laura says: (Author)

      Great idea! You could really use your favorite kind of filling with the dumpling wrapper. Mushroom and cabbage would be a great mix.

  3. maggie says:

    oh i forgot to ask in my comment….. i have been loving going through your recipes. i’ve spent time in both china and thailand and it’s great to be able to make some of those treats i had on my travels. one thing i’ve been looking for is a gluten free bun recipe. you know, those steamed buns called bao that are filled with meat or red bean paste that come from china? have you ever come across or developed a gf recipe for those?

    • laura says: (Author)

      I haven’t developed one yet, though I’ve had requests so maybe I should get on that. Achieving the soft, spongy texture was always the issue, but I wonder if a blend like Cup 4 Cup would do the trick.

  4. SchnooMom says:

    Hi..just learned of your book and can’t wait to get it. As a Chinese-American, it’s been tricky to be GF. I have yet to have dumplings but recently thought I’d just try using Cup4Cup or even King Arthur flours. Thoughts???

    I would greatly love to see how your bao recipes turnout. I really miss them!!

    • laura says: (Author)

      Even as few as four years ago when I was developing recipes for the book, I didn’t find a flour blend that consistently worked as a substitute for straight wheat flour. Today, though, there are many good brands that potentially would work. I have not tried simply subbing a newer flour blend in a traditional recipe, but it’s certainly worth a shot. Let me know if you try it. I’m going to start researching bao recipes now!

  5. Amy says:

    Oh thank you, thank you, from the bottom of my gluten free, Asian loving heart!

  6. Eva Bee says:


    As an aspiring recipe developer and food writer I’m incredibly inspired by you. Thank you for all your hard work.

    I just made this recipe and it rocks! I was just wondering what u may have done wrong as the dough is quite fragile. Am I rolling them out too thinly or not adding enough water to the dough initially? I keep the dough covered as much as possible while working with it as not to dry them out.

    Have a great day!

    • laura says: (Author)

      Hi Eva. Yes, please try adding a touch more water. If the flour is packed tightly when measuring that could make a difference. I really should rework the recipe in grams for accuracy. Also try a little neutral oil on your hands as well when kneading. Thank you for your sweet comment and have fun with the recipe development!

  7. Suzanne says:

    Do you think this same recipe work as wonton wrappers for wonton soup?

    • laura says: (Author)

      Yes! You could make wonton soup with these. Just be sure to simmer them gently in the broth, don’t boil or they’ll burst open.

  8. Robyn says:

    Just discovered your wonderful site. I recently became gluten free due to a sensitivity much like you describe with the foggy feelings. Still discovering other food sensitivities and millet happens to be on my list. Do you recommend a good substitute for the millet flour for the potsticker recipe? I’d love to try making them!

    • laura says: (Author)

      Oh my gosh I just saw this. So sorry! My guess is that sorghum flour might be a good substitute, but I’ve never tried it myself. If you give it a try please let us know the results. Thanks! ~Laura

  9. Margaret says:

    Hi Laura,
    One of the things I miss the most from my pre-GF days is Shumai (those little Chinese dumplings filled with pork or shrimp). The recipe I have steams the dumplings once filled. I was wondering if your recipe for potsticker dough would work for Shumai? They normally require (regular wheat) wonton wrappers.

    Thanks so much!!

    • laura says: (Author)

      I have not tried it, so I can’t say definitively, but I feel like it should work. Do Shumai start with round wrappers? You could probably roll the dough into a sheet, cut out rounds and proceed that way. Please let me know if it turns out, I’d be curious. ~L

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