Gluten-Free Chicken Pot Stickers
Delightfully crispy on the outside and tender within, these Gluten-Free Chicken Pot Stickers redefine comfort food for anyone following a gluten-free lifestyle. Crafted from scratch with an easy-to-make gluten-free dough, these pot stickers are filled with a flavorful combination of minced chicken, green onions, garlic, ginger, and a touch of sesame oil for an aromatic punch. The cooking technique—pan-frying for golden crispness followed by steaming for a juicy, fully-cooked filling—ensures restaurant-worthy results in the comfort of your own kitchen. Perfect for a fun appetizer or a satisfying main dish, these homemade gluten-free dumplings are a must-try for pot sticker lovers seeking a delicious, wheat-free alternative. Serve them piping hot with gluten-free soy sauce for dipping and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 teaspoon Salt
- 1 teaspoon Xanthan gum
- 0.75 cup Boiling water
- 1 pound Chicken breast, minced
- 0.5 cup Green onions, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
In a large bowl, combine the gluten-free flour, salt, and xanthan gum.
Slowly add the boiling water to the flour mixture while stirring constantly with a wooden spoon until a dough forms.
Knead the dough in the bowl with your hands until smooth, about 5 minutes. Cover the bowl with a damp towel and let it sit for 30 minutes.
In another bowl, mix the minced chicken, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch until well combined to prepare the filling.
Divide the dough into 24 equal pieces. Roll each piece into a ball and then into a thin circle, about 3 inches in diameter, using a rolling pin.
Place a heaping teaspoon of filling in the center of each dough circle. Fold the circle in half to encase the filling, pinching the edges to seal tightly.
Heat the vegetable oil in a non-stick skillet over medium heat.
Carefully place the pot stickers in the skillet in a single layer. Cook until the bottoms are golden and crisp, about 2-3 minutes.
Add the water to the skillet and cover immediately. Steam the pot stickers for about 5-6 minutes or until the filling is cooked through and the wrappers are translucent.
Remove the lid and cook for an additional minute to let the bottoms crisp up again.
Serve the pot stickers hot with additional soy sauce for dipping.
Nutrition Facts
Calories |
2184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 2.8 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
