For my gluten free potstickers recipe, my filling ingredients include minced pork, finely chopped cabbage, carrot and spring onion. Seasoned with gluten free light soy sauce, sesame oil, salt and ground white pepper. Then served with a chilli soy sesame and vinegar dipping sauce. Besides, I am using gluten free all purpose flour and xantham gum for these gluten free potstickers dough. Likewise, most people pan fry potstickers, steam and then pan fry them again. But I am only pan frying these gluten free potstickers for a more crunchy texture. These potstickers are not only gluten free. But also low carb, dairy free, egg free and nut free.
You may also like my other gluten free dumpling and wontons recipes:
History of Dumplings and Potstickers
Potstickers are a type of Chinese dumpling called “jiaozi” in Mandarin. Chinese has been eating jiaozi since the Song dynasty (960 – 1280 A.D.). Numerous types of Chinese dumplings are available, subject to how they cook the dumplings. Besides, they mainly divide dumplings into 3 groups: Boiled dumplings, called “shuijiao”. Steamed dumplings called “zhengjiao” and pan fried dumplings called “quotie”.
Moreover, no one really know the exact origin of potstickers. However there is a tale that an imperial court chef in China created potstickers. Likewise, he accidentally overcooked some dumplings after leaving them in the wok for too long on the stove. He seared the dumplings only on the bottom not on top. And he served them with the seared side up and claimed them as his own unique creation. The dish became popular almost immediately.
Types of Dumplings and Potstickers
Classically, jiaozi or dumplings comprise of minced meat and vegetables fillings. Wrapped in a thinly rolled out dough sealed by pressing the edges together. They use many different variations of ingredients for potstickers and dumplings. Popular mince meats are chicken, pork, beef and mutton. The most commonly used vegetables are shiitake mushrooms, cabbage, spring onion (scallions), water chestnuts, garlic chives, carrots. Vegan versions of potstickers and dumplings normally include tofu and vegetables.
Dumplings as Main Food Staple
Traditionally, one of the main food staple consumed during the Chinese Lunar New Year are jiaozi or dumplings. But in the northern regions of China, they consume dumplings all year round. Since they look like the golden nuggets, called yuan bao, used during the Ming Dynasty for currency. If you dish up dumplings during Chinese Lunar New Year , they believe that it will bring prosperity. However, in modern day, they eat jiaozi or dumplings all year round. For any meal of the day whether its for breakfast, lunch or dinner. When preparing these jiaozi at home, many use their own favourite fillings and their own chosen method of cooking them.
Gluten Free Potstickers
- rice bran oil for pan frying
- some gluten free flour for dusting
For the dough:
For the Filling:
For the Dipping Sauce:
- 2 fresh long red chillies finely chopped
- 2 fresh small red chillies finely chopped (optional)
- 2 cloves garlic finely minced
- 1 inch ginger finely grated
- ¼ cup rice bran oil
- ¼ cup sesame oil
- ⅓ cup gluten free light soy sauce
- ⅓ cup balsamic vinegar or Chinese rice wine vinegar
- 2 tablespoons medium dry sherry
- ½ tablespoons corn starch mixed with 2 tablespoons water
- 2 tablespoons honey
- 50 ml lemon Juice freshly squeezed
- 2 teaspoons grated lemon zest
- 2 sprigs coriander roughly chopped for garnishing
For the dough:
- Bring 350ml (1.46 cup US customary) of water to a boil.
- In a large bowl, combine and whisk together the all-purpose gluten free flour, xanthan gum and salt. Make a well in the middle of the flour mixture.
- Pour 300ml (1.25 cup US customary) of just boiled water into the well in the bowl, stir and combine the flour then add in the rest of the 50ml (0.21 cup US customary) boiled water gradually.
- Then use your hands to knead the dough until you have a smooth dough and is not sticky.
- Divide the dough into 2 portions. Seal in ziplock bags and let the dough rest on the benchtop for 1 hour.
For the filling:
- Combine and mix well all the ingredients for the filling in a large bowl. Set aside.
For the wrappers:
- Dust the work surface and rolling pin with some gluten free flour.
- Remove 1 dough from the ziplock bag, divide the dough into 4 smaller portions.
- Work with 1 portion at a time, roll into ropes of 1 inch thickness.
- Cut each rope into 1 inch pieces and roll them into balls.
- Flatten each ball into a disc or patty. Use the rolling pin to roll each ball into a circle.
- Continue to roll out each dough, turning it as you roll, to form a thin 3 inch round wrapper.
For stuffing the wrappers:
- Spoon 1 tablespoon of the filling onto the middle of each wrapper. With lightly dust fingers, carefully press and seal the edges together. Press until the edges are thin out.
- With your fingers, gently press down on the filled wrappers to flatten the base.
- Place on a tray until ready to pan fry.
For cooking the dipping sauce:
- Heat up a frying pan with the rice bran oil. Pan fry the garlic and ginger on low heat until lightly golden, then add in half of the red chillies, all the sesame oil, gluten free light soy sauce, balsamic vinegar or Chinese rice wine vinegar, dry sherry, corn flour mixture, honey, lemon juice and lemon zest and stir-fry for 2 minutes on low to medium heat.
- Pour into a medium serving bowl and garnish with the remaining chillies and coriander. Set aside.
For cooking the potstickers:
- Heat up a non-stick frying pan with some rice bran oil to medium heat.
- Pan fry 8 filled wrappers on each side for 2 minutes or until golden brown on medium to low heat. Always pan fry on the sides on moderately low heat first to prevent the potstickers from tearing.
- Then pan fry the base for around 1 to 2 minutes or until lightly golden brown on low heat.
- Repeat until all the potstickers are cooked. Pan fry the potstickers in 5 batches.
- Serve with the dipping sauce.