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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.