Enjoy the taste and texture of restaurant-style dumplings with this authentic gluten free potstickers recipe, made with fresh dumpling/wonton wrappers. Fill them with my meat filling, or make them with shrimp, or veggies!
¼cuptamari or gluten free soy sauceplus more for serving
1teaspoontoasted sesame oil
1tablespoonfreshly grated ginger or use 1 1/2 teaspoons ground
¼cupchopped fresh or freeze-dried scallions/green onionswhite and green parts
1cupfinely chopped raw cabbage
1poundground chicken or pork
Egg wash1 egg beaten with 1 tablespoon water
4tablespoons(56g)neutral oil (like grapeseed, canola, peanut, or vegetable oil)plus more as necessary, for sautéing
Lukewarm waterfor cooking
Make the won ton wrappers.
Prepare the won ton wrappers according to the recipe instructions, shaping them into rounds about 3-inches in diameter.
Make the filling.
In a medium-size bowl, place the tamari or soy sauce, sesame oil, ginger, and scallions, and mix to combine well. Add the cabbage, and mix again to combine. Add the ground chicken or pork, and mix gently to combine.
Fill and shape the potstickers.
Arrange the prepared won ton wrappers on a flat, lined surface (plastic wrap or parchment paper on a rimmed baking sheet works well), and place about 1 tablespoon of the filling in the center of each wrapper.
Using a pastry brush, brush the edges of each wrapper lightly with the egg wash, then fold the wrapper over on itself to cover the filling.
Pinch the edges to seal the dumpling closed, gently pressing out any trapped air as you go. (See Recipe Notes for make-ahead instructions.)
Cook the potstickers.
To a large, heavy-bottomed skillet over medium-high heat, heat about 2 tablespoons of the neutral oil until rippling. Place as many dumplings as will fit comfortably in a single layer in the hot oil.
Sauté until the potstickers are golden and crisp on the underside, about 1 minute.
Working quickly, add about 1/4 cup of lukewarm water to the hot pan, or enough so that it rises about 1/4 of the way up the side of the potstickers and cover the pan immediately. Allow the dumplings to continue to cook for about 5 minutes, or until they’re cooked through.
Uncover the skillet, and continue to cook until the water has evaporated by about half and the dumplings are crisp-tender (about another minute). Remove them from the pan to a paper towel-lined plate, and repeat with the remaining potstickers.
Serve immediately, with more tamari for dipping.
Make-ahead instructions.You can freeze the formed, raw potstickers in a single layer on a baking sheet. Once they’ve frozen solid, pile them into a tightly sealed bag. Defrost in the refrigerator before cooking, and proceed with the recipe as written. Adapted from the recipe for Shrimp Potstickers on page 141 of Gluten Free Small Bites.
Authentic Gluten Free Potstickers | Fresh dumpling wrappers from Nicole Hunn at Gluten Free on a Shoestring. Find recipe online at https://glutenfreeonashoestring.com/gluten-free-potstickers/