
In honor of Chinese New Year, I thought I’d share a favorite recipe from my book, The Gluten-Free Asian Kitchen. If you’re gluten free, you know how hard it is to find gluten-free pot stickers. Almost impossible, actually. So if you want pot stickers, it’s time to roll up your sleeves and head to the kitchen.
Making dumplings of any kind is a process: dough, filling, assembly, cooking. The recipe may look challenging, but that’s only because I’ve explained the steps in detail. It is a time consuming process, to be sure, but it’s not difficult. Once you’ve made them, you’ll understand the steps and power through the recipe faster the next time around. These pot stickers actually freeze beautifully, so I tend to make quite a few and then pull a dozen or so out of the freezer and cook them as needed.
One ingredient note: the recipe calls for sweet rice flour, not regular rice flour. Sweet rice flour is ground from grains of sticky/sweet rice. I like Koda Farms Mochiko Blue Star brand, but there are other brands available, including Bob’s Red Mill and Erawan. Sweet rice lends a chewy resilience to the dough. Regular rice flour has completely different properties and will not yield the same results.
The gluten-free pot stickers will make a fantastic starting point for a Chinese New Year feast. For more ideas for Chinese, Japanese, Korean, Vietnamese, and Thai gluten-free recipes be sure to check out The Gluten-Free Asian Kitchen. Cheers! ~LbR
I love this recipe too!! Although I would be hard pressed to pick just one favorite in your fabulous book!
Thanks! I actually cook from it all the time. At this point I can’t keep all the recipes in my memory! ~L
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.
Great idea! You could really use your favorite kind of filling with the dumpling wrapper. Mushroom and cabbage would be a great mix.
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?
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.
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!!
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!
Oh thank you, thank you, from the bottom of my gluten free, Asian loving heart!
Hello!
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!
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!
Do you think this same recipe work as wonton wrappers for wonton soup?
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.
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!
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
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!!
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