Skill It: Perfect Gluten-Free Pot Stickers

gluten free potstickers

Andrea Nguyen, author of the recipe blog Viet World Kitchen and several Asian cookbooks, including The Pho Cookbook, made Laura B. Russell‘s pot sticker recipe her own, then shared it with us. Expect a trusty gluten-free dough and enough fillings and sauces to satisfy all your Far East dumpling cravings in a gluten free way. Try them and you’ll find that gluten free pot stickers can take you around the world.

Considered “pot stickers” whether they’re Chinese, Japanese (gyoza), or Korean (mandu), these Asian dumplings are best when the dough is rolled thin, so be gentle and work on a well-floured surface. (Thicker pot sticker wrappers are also good, just chewier.) Don’t worry if your pleats don’t look as elegant as those shown here: loaded with your filling of choice, steamed then crisped in the pan, and served with a classic sauce, these dumplings will still be the answer to your Asian-food prayers.

GF Soy Sauce Selections
Skip the everyday versions, which contain gluten, to find a brand that’ll safely soy your sauce. Andrea prefers Kikkoman gluten-free soy sauce, found at supermarkets in the international foods aisle, and Yamasa organic tamari, available mostly at Japanese and Chinese markets. San-J, a popular and perfectly acceptable gluten-free option, has a more tart aftertaste.

Gluten-Free Pot Stickers

MAKES 32 POT STICKERS You can refrigerate raw dough in a sealed bag up to 2 hours, while uncooked dumplings can be refrigerated for several hours or frozen in an airtight container or bag up to 1 month.
Author Andrea Nguyen

Ingredients

  • 1/2 cup plus 1/3 cup, 3-3/8 ounces total weight tapioca starch
  • 1.2 cup plus 2 heaping tablespoons 3-3/8 ounces total weight millet flour
  • 3/4 cup 4-3/8 ounces sweet rice flour (such as Blue Star Mochiko brand), plus more for dusting
  • 2 teaspoons xanthan gum
  • About 2 tablespoons cold water
  • 1 recipe filling and sauce of choice (below)
  • Canola or other neutral-flavored high-heat oil, for panfrying

Instructions

  1. Bring 3/4 cup water to a boil, then let it rest off heat for 1 minute to slightly cool. Meanwhile, in a medium bowl, combine the tapioca starch, millet flour, rice flour, and xanthan gum. Stir in the just-boiled water to create a crumbly, moist mixture.
  2. Using your hands, work in up to 2 tablespoons cold water until a cohesive, smooth, but still somewhat wet dough forms. Put the dough into a ziplock plastic bag, squeeze out all of the air, and close.
  3. Line a baking sheet with parchment paper and sprinkle the parchment with sweet rice flour.
  4. Cut the dough into 4 equal portions. Keeping 3 portions sealed in the plastic bag to stay moist, roll 1 portion of the dough into a rope about 1 inch thick, then cut it crosswise into 8 equal pieces.
  5. Dust the cut ends with sweet rice flour to prevent sticking. Pat each piece into a small disk. Dust your work surface with sweet rice flour to prevent sticking. With a rolling pin, roll out each disk into a very thin round 4 inches in diameter, dusting the rolling pin along the way.
  6. Place about 2 teaspoons of filling in the center of each dough round. Fold the dough over the filling into a half-moon shape and pleat the edges together to close. If the wrapper is too dry to seal, dip a finger in water and lightly wet the edges before sealing. Place the pot stickers on the prepared baking sheet.
  7. Repeat, one at a time, with the remaining three dough portions and the filling.
  8. Lightly coat a large skillet (preferably nonstick) with oil and warm over medium-high heat until hot but not smoking. Working in batches, add the pot stickers in one layer to cover the skillet surface. Very carefully, add 1/3 cup water and cover immediately to avoid oil splatter. Lower the heat and simmer 6 to 8 minutes. When the pot stickers begin to sizzle, partially uncover the skillet. When the frying begins to sound like rain, remove the lid. Fry the bottoms until crispy and brown. Transfer to a platter, browned sides up, and cover to keep warm until all of the pot stickers are fried. Serve with your dipping sauce of choice.

Pork and Shrimp Gyoza Filling (Japanese Style)

MAKES 2 CUPS Like most Japanese dumpling fillings, this one includes garlic and pepper to add a little bite.

Ingredients

  • 2 cups lightly packed, finely chopped napa cabbage
  • Kosher salt
  • 2 cloves garlic, minced and crushed into a paste
  • 1 teaspoon grated or 1 tablespoon finely minced peeled fresh ginger
  • 2 tablespoons chopped green onions, white and green parts, or Chinese chives
  • 6 ounces ground pork, coarsely chopped to loosen
  • 1/3 pound medium shrimp, shelled, deveined, and chopped
  • 1/4 teaspoon sugar
  • 1/2 teaspoon freshly ground pepper
  • 1-1/2 tablespoons gluten-free soy sauce
  • 1 tablespoon sake
  • 1 teaspoon toasted sesame oil

Instructions

  1. In a large bowl, toss the cabbage with 1/2 teaspoon salt and let rest for 15 minutes. Drain in a fine-mesh strainer, rinse with water, and drain again. Squeeze the cabbage to remove more moisture.
  2. In a medium bowl, stir together the cabbage, garlic, ginger, green onions, pork, and shrimp and lightly mash so the ingredients start to form a filling.
  3. In a small bowl, stir together 1/4 teaspoon salt, the sugar, pepper, soy sauce, sake, and sesame oil and pour over the cabbage mixture. Stir and fold the mixture until the pork is no longer in large chunks. Briskly stir to blend into a cohesive, thick mixture. Cover with plastic wrap and let rest at room temperature for 30 minutes before using to allow the flavors to develop.

GYOZA DIPPING SAUCE

  1. MAKES ABOUT 1/2 CUP In a small bowl, stir together 5 tablespoons gluten-free soy sauce, 2-1/2tablespoons unseasoned rice vinegar, and 1/2 to 1 teaspoon chili oil. Serve with a small side of Japanese hot mustard or Colman’s mustard.

Kimchi Mandu Filling (Korean Style)

MAKES 2 CUPS Nothing says Korean dumplings like a kimchi mandu. This filling can be prepared 1 day in advance, refrigerated in an airtight container, and brought to room temperature before use.

Ingredients

  • 1 zucchini, finely diced (about 1 cup)
  • 1-1/4 cups store-bought or homemade gluten-free kimchi, coarsely chopped
  • Kosher salt
  • 10 ounces firm tofu
  • 2 large green onions, white and green parts, finely chopped
  • 2 large cloves garlic, minced and crushed into a paste
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon toasted sesame oil

Instructions

  1. In a small bowl, toss the zucchini with 1/4 teaspoon salt. Set aside for 15 minutes.
  2. Meanwhile, in a food processor, whirl the kimchi until finely chopped, pausing to scrape down the sides of the bowl as needed. Transfer to a mesh strainer and firmly press with a spatula to remove additional liquid. Place the drained kimchi into a bowl.
  3. Drain the zucchini in a mesh strainer, rinse with water, and drain again. Transfer the zucchini to a linen or cotton (not terry cloth) kitchen towel and wring the zucchini in the towel to remove any excess moisture. Add the zucchini to the bowl with the kimchi.
  4. Squeeze the tofu in the same kitchen towel over the sink to remove excess moisture. Add the now-crumbled tofu to the kimchi mixture, using the dull edge of a knife or a dough scraper to remove the tofu from the towel, if needed. Add the green onions and garlic and stir to combine. Add 1/2 teaspoon salt, the pepper, sugar, and sesame oil and mix well. Taste and adjust the seasonings as desired. Cover with plastic wrap and let rest at room temperature for 30 minutes to allow the flavors to develop.

MANDU DIPPING SAUCE

  1. MAKES ABOUT 1/2 CUP In a small bowl, stir together 1/4 cup gluten-free soy sauce, 3 tablespoons unseasoned rice vinegar, 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, and any of these optional additions: 2 teaspoons finely minced garlic; 1 teaspoon toasted sesame seeds; 1 small green onion, white and green parts, thinly sliced; and 1/2 Fresno or jalapeño chile, thinly sliced. Let the sauce rest at room temperature for 1 hour to allow the flavors to develop.

Vegetable Pot Sticker Filling (Chinese Style)

MAKES 2 CUPS Chinese dumpling fillings often have finely chopped seasoned baked tofu, which is found in vacuum-sealed packages near the regular tofu at health foods stores, specialty grocers, and Asian markets. Many are baked with regular soy sauce, which contains gluten, so choose carefully. This filling can be prepared 1 day in advance, refrigerated in an airtight container, and brought to room temperature before use.

Ingredients

  • 4 large dried shiitake mushrooms
  • 1/2 cup warm water
  • 8 ounces spinach coarsely chopped
  • Boiling water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 3/4 teaspoon sugar
  • 1-1/2 tablespoons gluten-free soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons canola or other neutral-flavored oil
  • 1 tablespoon finely minced fresh ginger
  • 1/3 cup finely chopped carrot
  • 3 ounces 2/3 cup gluten-free seasoned baked tofu, finely chopped
  • 2 teaspoons cornstarch dissolved in 1 tablespoon water
  • 1/2 cup chopped green onions white and green parts, or Chinese chives

Instructions

  1. Place the mushrooms in a small bowl, pour the warm water over them, and let sit until softened, at least 30 minutes. Transfer the mushrooms to a cutting board, reserving the soaking liquid. Discard the mushroom stems and chop the caps.
  2. Put the spinach in a large heatproof bowl, pour boiling water over the spinach, and let the leaves wilt for 30 seconds. Drain, rinse with cold water, drain again, then squeeze out any excess moisture with your hands.
  3. In a small bowl, combine 1/4 cup of the reserved mushroom soaking liquid, the salt, white pepper, sugar, soy sauce, and sesame oil. Stir to dissolve the sugar. Set the sauce aside.
  4. In a wok or large skillet over medium heat, warm the canola oil. Add the ginger and stir-fry until aromatic, about 30 seconds. Add the mushrooms, spinach, carrot, and tofu. Stir to combine and then add the sauce. Stir-fry until a small amount of liquid remains, about 2 minutes. Stir the cornstarch mixture, then add it to the wok. When the mixture thickens, turn off the heat and add the green onions. Cool completely before use.

TANGY SOY DIPPING SAUCE

  1. MAKES ABOUT 1/2 CUP Stir together 1/3 cup gluten-free soy sauce, 2-1/2 tablespoons unseasoned rice vinegar, 1/8 teaspoon sugar, and 1 to 3 teaspoons chili oil. Taste and adjust the seasoning. Right before serving, stir in 1 tablespoon finely grated peeled fresh ginger for extra punch.

Photography Craig Lee

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