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Gluten Free Potstickers

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This gluten free potsticker recipe shows you how to make your own perfectly crispy, savory potstickers at home! All you need is need a few simple ingredients and a little bit of patience. 

Gluten Free Potstickers – The Fitchen

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.

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

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!

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Gluten Free Potstickers

4.7 from 6 reviews

Using just a few simple ingredients, you can make your own crispy, savory, and gluten free potstickers at home!

  • Author:
  • Prep Time: 1 hour 30 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours
  • Yield: 36
  • Category: Main

Ingredients

Wrappers

  • 10 oz. all purpose gluten free flour (I use Wholesome Chow and highly recommend it!)
  • 5-6 oz. boiled water
  • 1 teaspoon salt

Filling

  • 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
  • 1/4 cup soy sauce or tamari
  • 1/2 teaspoon white pepper

Dipping Sauce

  • 1/4 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

Instructions

Wrappers

  1. 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.
  2. 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.
  3. Start kneading the dough until it becomes one solid ball – it should be firm but not crumbly or sticky.
  4. Knead on your counter for 2 minutes. Shape the dough back into a ball and wrap it tightly in plastic.
  5. Set aside to rest for 30 minutes to 1 hour.

Filling

  1. Prepare all veggies and spices as instructed above and combine in a large bowl.
  2. In a small bowl, whisk together sesame oil, soy sauce, and white pepper.
  3. Pour into the bowl with the veggies and mix until well-coated. Set aside.

Dip

  1. Add all of the ingredients to a bowl and whisk together.

Creating & Stuffing Wraps

  1. Lightly flour your rolling surface, hands, and rolling pin.
  2. To make rolling more manageable, divide the dough into 4 smaller portions.
  3. Roll dough until it is as thin as possible without tearing or making holes. You’re aiming for paper thin!
  4. Use your cookie cutter to start cutting out the wrappers. Set each one aside for filling later.
  5. When you’ve created all the wrappers, fill a small bowl with water.
  6. 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.
  7. Set finished potstickers aside on a tray until you’re ready to fry.

Cooking

  1. Heat 1/4 cup of oil (olive or sesame) in a large skillet to medium heat.
  2. Carefully place potstickers into the heated skillet and sauté for 5 minutes. Add 1/4 cup of water and cover to begin steaming.
  3. Steam for 10-12 minutes, checking occasionally and moving the potstickers around in the pan to prevent burning.
  4. Serve with sauce and dip away!

Notes

You’ll need a large round cookie cutter or tart form to create the wrappers.
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.

Nutrition

  • Serving Size: 3
  • Calories: 164
  • Sugar: 5 g
  • Sodium: 583 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 1 g
  • Protein: 3 g

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

Gluten Free Potstickers – The Fitchen

60 Comments
  • Tara
    December 9, 2016

    Confused! Says 6 veggies up in the post, but only lists 4 in the recipe? (Unless you’re counting garlic & Ginger… But that doesn’t seem right!)
    Thanks!

    • thefitchen
      December 9, 2016

      Hi Tara –

      I suppose technically I should say 4 veggies or 6 ingredients! Cabbage, mushroom, green onion, and carrot. Sorry for any confusion!

  • Kathryn
    August 24, 2016

    I’ve got a package of coconut wraps and I am really wondering if those might work instead of having to make the dough by hand. Might have to try this ;)

  • elisa
    June 15, 2016

    I tried making the dough for the wrappers three times and three times I failed miserably. The first time the dough was too wet. I used the full 6 oz of water, it came out too sticky and would not roll. The second time the dough came out too dry i used 5/12 oz water that time. I could not get any filling in my wrappers the dough was cracking from being too dry and playable enough. the thirst time I used 6 oz of water and same thing too sticky. Each night I tried my hand a making the wrappers ended the same, me in tears from frustration going to bed hungry. I used bobs red mill gluten free flour for reference. What am I don’t wrong?

    • thefitchen
      June 17, 2016

      Hi Elisa –

      I am SO sorry that this recipe didn’t work out. Bob’s Red Mill is a very different blend of flours compared to what we used – Wholesome Chow. That probably had a pretty big effect on the consistency of your dough. Bob’s is great for a lot of recipes, but we found that the rice flour blend (Wholesome Chow) works better for this recipe. I hate to hear how frustrated this made you – and I hope you will have better results!

    • Richard Edwards
      January 28, 2017

      When I’ve had problems, I found it was due to the water not being hot enough. The heat is really important in activating the sticky starches. The difference between hot and boiling water is massive.

  • Kay
    May 23, 2016

    Seems like there is some confusion here. To clear things up: soy sauce isn’t gluten-free (I’ll have to check on Kroger’s brand to know for sure, but I thought that something about the process of making soy sauce made it non-gluten-free). Honey isn’t vegan, but bee-free honey (really good!) and brown rice syrup are good alternatives… or just sugar (processed WITHOUT bone char, of course, as many white sugars are). Store-bought egg roll wrappers/wonton wrappers generally aren’t vegan (eggs) OR gluten-free but health food stores near you may carry ones that are vegan and/or gluten-free. Tamari is a gluten-free alternative to soy sauce–it’s really a lot like soy sauce, often almost identical-tasting, but the process used to make it leaves you with a gluten-free product (incidentally, it wasn’t designed to be gluten-free, it just is). And you can use the other things like Bragg’s liquid aminos, coocnut aminos, etc. as others mentioned in place of soy sauce, but tamari or Bragg’s liquid aminos are going to be best for an end product that tastes like it was made with soy sauce. Hope that helps some folks!

    • Sherry
      May 25, 2016

      Some soy sauce contains wheat which is why it is not gluten free. There are in fact many brands of gluten free soy sauce! At least there are here in Canada :)

    • thefitchen
      May 25, 2016

      Hi Kay –

      There seems to be a lot of back and forth on this topic, thanks for your input! I generally use tamari, unless I cannot find any and I’m in a pinch.

  • These look absolutely delicious! I’m a naturopathic doc and help people identify their food sensitivities. Since those sensitivities are often to dairy, gluten and eggs I’m always on the lookout for tasty gluten free, vegan recipes to share with my patients and online community. I’m sharing this to my pinterest page and Facebook page now! Thanks again guys :) Can’t wait to make a double batch!!

    • thefitchen
      May 17, 2016

      Hi Dr. Kimberley! Thanks for sharing – I’m sure your patients will love this recipe. :)

  • Janet
    April 6, 2016

    Kroger store brand soy sauce is gluten free.

  • Kelsey
    April 2, 2016

    Any suggestions or idea of how these may work in egg roll wrappers versus the wrapper recipe you’ve provided? I have the egg roll wrappers on hand hence why I am curious of thoughts!

    • thefitchen
      April 3, 2016

      That’s a great question! The filling should work fine in egg roll wrappers – and I assume you could cook them the same way OR bake them. If you try, let me know how it works!

  • Susan
    March 27, 2016

    If you roll into a big square, you can cut into wonton wrapper size squares, about 3×3, with a pizza cutter. Fold into triangles when you stuff. Much faster and no wasted dough. Keep a damp paper towel over your stack of wrappers so they won’t dry out before you finish stuffing them. We do that even with store bought ones.

  • Andrea
    March 5, 2016

    I am confused with the fry/ steam….. I fry and then add water to the oil???? Isn’t that going to make them soggy? And adding water to oil???? Dangerous?

    • thefitchen
      March 8, 2016

      I know it seems counter-intuitive, but trust me – it works! The quick sear adds a crisp and the steaming cooks the filling. I was hesitant to try the method as well, but it works like a charm.

  • Katie
    February 11, 2016

    I just made these with store bought won ton wrappers and they were amazing but I had to add almost 5 tbspoons sweet pickle juice to make the stuffing edible. It was wayyyyyyy tooo SALTY before. I tested the mix before putting in wrappers and was almost toooo much to even eat, so I added sweet pickle juice till it was edible and fried a few of them up to test and they were awesome! I recommend taking the soy sauce down to about half suggested and test first.
    Thank you for posting!

  • Lorraine Gephart
    February 11, 2016

    These are fried first and then steamed after….but for how long??….Thank You for sharing this recipe.

    • Andrea
      March 6, 2016

      I was wondering the same thing. Wouldn’t it make the mushy?

      • thefitchen
        March 8, 2016

        The quick sear adds a crisp and the steaming cooks the filling. Trust me – it works! :)

  • Trish
    February 6, 2016

    Do they hold up to freezing and boiling? It is Chinese New Year and here in China they are boiled not fried. Also I usually dip in a vinegar sauce not soy sauce. So that is another option. I am hoping these work so I can have Jiaozi for CNY. Thank you for the recipe.

    • thefitchen
      February 6, 2016

      Hi Trish –

      They worked for me when I froze and boiled. As long as you assemble them well enough, that should work just fine! :)

    • Melinda
      May 20, 2016

      I love vinegar and chili oil as a dip for these!!

  • Courtney
    February 4, 2016

    Great recipe! I did use a tortilla press so my wrappers were very thin. Not as pretty as yours but they were SO good. Thank you for giving me something back I thought I could not have! Worth the time.
    Courtney

  • Jean
    January 27, 2016

    These look fabulous! I haven’t had much good luck with gf baking and wondered how well the wrappers would hold up but based on the comments I will def give these a try. Thank you for sharing!

    • thefitchen
      January 27, 2016

      Best of luck, Jean! GF cooking can be a little tricky sometimes, no doubt. I highly recommend using Wholesome Chow’s all purpose mix for these.

  • Alison
    January 25, 2016

    How many potstickers does this recipe make?

    • thefitchen
      January 25, 2016

      It makes about 36 potstickers. :)

  • adeline
    January 16, 2016

    But honey is not vegan?

    • thefitchen
      January 18, 2016

      You’re correct! Luckily, though, the potstickers themselves do not contain honey – just the optional dipping sauce. It could easily be swapped with brown rice syrup or maple syrup. Or, you could use a completely different dip if desired! They’re great with soy sauce and sriracha.

  • Sara
    January 3, 2016

    Does the gluten free all purpose flour have xantham gum in it?

    • thefitchen
      January 4, 2016

      Yes, it does have xanthin gum in it. That’s one reason why I love Wholesome Chow’s mix!

  • Janice
    December 31, 2015

    I really miss eating these. This recipe looks really easy and very yummy!

    • thefitchen
      January 4, 2016

      They’re such a great alternative for gluten-free eaters. Hope you enjoy!

  • Jennifer
    December 31, 2015

    Cilantro is great in the filling too. I see you have it decoratively arranged in your beautiful photos! Great recipe!

    • thefitchen
      December 31, 2015

      Good call! It would be great in the filling. I’m a cilantro freak… so I’m not sure why we didn’t include it! Thank you. :)

  • Michelle gunn
    December 31, 2015

    The filling looks like it was cooked prior to making the potsticker . Is this correct

    • thefitchen
      December 31, 2015

      Hi Michelle –

      Nope! The filling is uncooked. It just gets mixed together and spooned into the potstickers.

  • Myriah
    December 15, 2015

    to freeze them: do you cook them first in the oil, freeze them, and then boil? Or do you freeze them uncooked, and the boiling is what cooks them?

    • thefitchen
      December 15, 2015

      Hi Myriah –

      You freeze them uncooked, and boil them from frozen. Hope that helps!

      • Jillian
        February 6, 2016

        Thank you!! I was wondering the same thing!

  • Nina
    October 29, 2015

    This was delicious! We used a Bob’s Red Mill GF flour. Was great. I used the food processor to chop everything up in small pieces and it made for super fast prep. We didn’t use any oil in the filling and cut back by 1/2 in the dipping sauce because the oil separated and sat on the top and took away from the other lovely flavors in the sauce. We had to cut back on the red pepper because it was too much for us. Have no idea is right for others. The potstickers were really tasty and we are definitely making again. Thanks so much!

  • Kass
    September 29, 2015

    Agree with another comment about the soy sauce, if keeping this recipe GF should substitute to GF soy sauce (Kikkoman, San-J all available in many grocery stores), amino acid (Bragg’s Soy Amino or Coconut Secret’s Coconut Aminos) are great as well

  • Deb
    September 12, 2015

    Would recommend Amino Acids over soy sauce as gluten free soy sauces are not easy to find

    • thefitchen
      September 12, 2015

      Thanks for the tip!

      • Karen
        September 29, 2015

        I use San-J Organic Tamari. It is 100% whole soy and Gluten free. I get it at Giant Food Stores/Stop & Shop. Not sure where you are located. Also, La Choy brand sauces which are pretty much available in all main stream stores in the asian food aisle are Gluten free according to their website (I use La choy when I run out of Tamari)

        • thefitchen
          September 29, 2015

          Thanks for the info, Karen! We use San-J as well.

  • T
    July 15, 2015

    Ohh they sound tasty and a lot better price than the $8 for 6 of them I’ve seen at the store that turned out terrible. I may have to make a bunch of these for easy meals in the future! Have you tried pan frying them after frozen?

    • Gabby
      December 23, 2015

      Trader Joe’s makes a good potsticker and there are a lot in the bag and reasonably priced.
      yes these look good and I do plan to try them because my daughter can’t eat gluten without getting an upset stomach.

  • Sandy
    July 14, 2015

    Where do you buy the Wholesome Chow gluten free flour? Thank you.

  • Susan
    July 14, 2015

    Those look and sound delicious. It will be on my to make list! Susan

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