Gluten Free Potstickers | Pork Dumplings with Sesame Sauce (2024)

Why You’ll Love This Recipe

• Totally Tasty: Eating gluten free doesn’t mean missing out on tasty snacks like potstickers. These little bites boast so much flavor, from pork to vegetables, sesame oil, ginger, and other typical Asian flavors.
• Straightforward to Make: If you have a stand mixer and a baking sheet, you’ll find these easy to prepare. And they will come out as good as what you’d expect from a restaurant.
• The Perfect Appetizer: This recipe has all the characteristics of a wonderful appetizer. The potstickers are satisfying, hot, crunchy, versatile, and truly delicious.

Gluten Free Gyoza Recipe Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Gluten-free flour: This is the base of your potsticker dough, providing the structure for your delicious dumplings. You can use any gluten-free flour blend you prefer.
Xanthan gum: This ingredient helps to bind the dough together, giving it a chewy texture. If your gluten-free flour already contains it, feel free to omit it.
Tapioca starch: This adds a bit of lightness to the dough, making your potstickers tender and delicious.
Ground pork: This is the main protein in your filling, but you could easily substitute ground chicken, beef, or even tofu for a vegetarian option.
Carrot, white onion, celery stalk, and napa cabbage: These veggies add a lovely crunch and a burst of flavour to your potsticker filling.
Coconut aminos: This is a gluten-free alternative to soy sauce, adding a salty, umami flavour to both the filling and the dipping sauce.
Ground ginger, green onions, sesame oil, and garlic clove: These ingredients add a depth of flavour to your filling, giving it that authentic Asian flair.

Substitutions and Variations

Sauce: You could use soy sauce in these gluten free potstickers rather than coconut aminos. But most kinds have gluten in them, apart from tamari soy sauce, so bear that in mind. And check the labels.
Filling: Feel free to experiment with the filling; you can omit any of the vegetables or swap the ground pork for ground chicken or turkey.
Spice it up: Add a pinch of chilies to the filling for an extra kick, or add some hot sauce to the dip.
Optional Additions: You can add other finely chopped vegetables of your choice to the filling. Just ensure they’re finely chopped to maintain the texture.

Serving Suggestions

Appetizer: Gluten-free potstickers make a great starter for your Asian inspired meal. Pair them with another dim sum like gluten-free egg rolls for a delicious and varied appetizer spread.
Main Course: These gluten-free potstickers can also be served as a main course with your favourite Chinese takeout-style dishes. For instance, they pair well with Panda Express copycat black pepper chicken or vegan tofu kung pao.
Drinks: To complement the Asian flavours of the potstickers, consider serving them with an elderflower mojito rum co*cktail or a sparkling meyer lemon blackberry jam prosecco co*cktail. These drinks add a refreshing touch to your meal.

How to Store Gluten Free Pork Dumplings

Store: Keep leftovers refrigerated and eat within three days.
Freeze: You can freeze the wrapper, but make sure you dust each wrapper with a little flour (gluten free in this case!) before stacking them. Then put them in an airtight container or Ziplog bag and freeze them. You can also freeze prepared pork potstickers by making them up to the cooking stage.
Thaw: When ready to cook, just thaw these gluten free potstickers overnight in the refrigerator.
Reheat: To reheat, you can either use the microwave or warm them up in a hot oven until they’re heated through.

Top Tips

Finely Dice the Filling: Because these pork dumplings are small, the ingredients for the filling must be finely diced. This ensures even distribution of flavors and a smoother texture.
Hydrating the Dough: When preparing the potsticker dough, add water gradually. If the dough crumbles, add more water. The dough should hold together when squeezed.
Roll the Dough Evenly: When rolling out the dough, aim for a thickness of 1/8”. This will ensure that your potstickers are not too doughy and cook evenly.
Seal the Potstickers Properly: To prevent the filling from spilling out during cooking, make sure to seal the potstickers properly. Dip your finger in water and trace around the edge of the dough before folding and crimping.
Steam After Frying: After frying the potstickers, carefully add water to the pan and cover to steam. This ensures that the potstickers are fully cooked and have a nice balance of crispy and soft textures.

Why are they called Peking ravioli in some places?

The term ‘Peking ravioli’ was coined by Joyce Chen, a TV cooking host in the 1950s. She ran a restaurant in a predominantly Italian neighborhood in Boston, Massachusetts. To appeal to the locals and help explain what dumplings were, she used a name that was familiar to them. Thus, the term ‘Peking ravioli’ is still used in and around Boston today.

What’s the history of potstickers?

The exact history of potstickers, like many recipes, is not entirely known. However, there is a popular legend that a chef in China’s Imperial Court accidentally burnt a batch of dumplings and had no time to make another. The court members were impressed with the crispy, burnt side, and thus, potstickers were born.

Can I make these potstickers vegan?

Absolutely! You can easily substitute the ground pork in this recipe with a vegan alternative like tofu or finely chopped mushrooms. Just ensure that your vegan substitute is well-seasoned to mimic the flavors of the traditional recipe.

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