I am so excited to share this recipe with you guys. It’s been in the works for a long time now but I wanted to make sure it was just right before releasing it into the great big interweb. Finally here, in all of their adorable, veggie-filled glory, are these perfect gluten-free potstickers.
The wrappers only require 3 simple ingredients and the stuff we’re going to stuff ’em with is the bomb. It’s a mixture of 6 veggies in a special sauce that achieves tangy, savory, and spicy magic.
Just look at that golden brown, lightly fried crispiness. Yes, please. I’ll have 10 more potstickers, thank you.
Full disclosure here – this is not the easiest recipe I’ve ever shared and it’s not going to be the easiest one you’ll ever make. From start to finish, it involves about 2 hours of “work.” Kind of like homemade pizza or sugar cookies, this is a fun recipe that lets you get your hands dirty and gets easier the more times you make it. I have faith in you. You can handle this recipe!
BUT – If you’re short on time or just feeling lazy, I won’t judge you for using store-bought wrappers and stuffing it with this filling.
Scroll past the recipe for some helpful process photos and feel free to comment with any questions!
- Serves: 36
- Serving size: 3
- Calories: 164
- Fat: 7 g
- Saturated fat: 1 g
- Unsaturated fat: 6 g
- Trans fat: 0 g
- Carbohydrates: 19 g
- Sugar: 5 g
- Sodium: 583 mg
- Fiber: 1 g
- Protein: 3 g
- 10 oz. all purpose gluten free flour (I use Wholesome Chow and highly recommend it!)
- 5-6 oz. boiled water
- 1 teaspoon salt
- 2 cups of cabbage, shredded
- 1 portobello cap, chopped finely
- 1 cup green onion, chopped finely
- 1 cup carrot, chopped finely
- 2 cloves of garlic, minced
- 1 thumb of ginger, minced
- 2 Tablespoons sesame oil
- ¼ cup soy sauce or tamari
- ½ teaspoon white pepper
- ¼ cup sesame oil
- 2 Tablespoons soy sauce or tamari
- 1 Tablespoon rice vinegar
- 2 Tablespoons honey
- about 1 Tablespoon of lime juice
- 1 Tablespoon red chili flakes
- 2 cloves of garlic, minced
- Bring 5-6 ounces of water to a boil. In a medium bowl, whisk together flour and salt. Make a hollow in the center of the mixture.
- Once water is boiling, slowly pour it into the well that you created in the flour bowl. Stir to incorporate the water. Continue adding water and stirring until the dough starts clumping together. At this stage, it's time to use your hands.
- Start kneading the dough until it becomes one solid ball – it should be firm but not crumbly or sticky.
- Knead on your counter for 2 minutes. Shape the dough back into a ball and wrap it tightly in plastic.
- Set aside to rest for 30 minutes to 1 hour.
- Prepare all veggies and spices as instructed above and combine in a large bowl.
- In a small bowl, whisk together sesame oil, soy sauce, and white pepper.
- Pour into the bowl with the veggies and mix until well-coated. Set aside.
- Add all of the ingredients to a bowl and whisk together.
- Lightly flour your rolling surface, hands, and rolling pin.
- To make rolling more manageable, divide the dough into 4 smaller portions.
- Roll dough until it is as thin as possible without tearing or making holes. You're aiming for paper thin!
- Use your cookie cutter to start cutting out the wrappers. Set each one aside for filling later.
- When you've created all the wrappers, fill a small bowl with water.
- Spoon 1 teaspoon of filling into the center of the wrapper, dip your fingers into the water and wet the edge of the wrapper furthest from you. Fold the dry side over and gently seal the edges together, making sure to press all of the air out around the filling. If desired, carefully create pleats with your fingers.
- Set finished potstickers aside on a tray until you're ready to fry.
- Heat ¼ cup of oil (olive or sesame) in a large skillet to medium heat.
- Carefully place potstickers into the heated skillet and sauté for 5 minutes. Add ¼ cup of water and cover to begin steaming.
- Steam for 10-12 minutes, checking occasionally and moving the potstickers around in the pan to prevent burning.
- Serve with sauce and dip away!
The dipping sauce is NOT vegan. But you can use maple syrup instead of honey, or use a different dip entirely.
These can easily be frozen for later enjoyment. Just fill a plate with the potstickers and freeze. Once they're frozen, they can be transferred to a Ziplock and sealed airtight. To cook them: boil 6 cups of water and carefully place frozen potstickers into the pot. Boil for 5 minutes, allow to cool, and enjoy!
PS – This is how they look after boiling.