Gluten-Free Chicken Potstickers
Craving a classic dumpling experience but need a gluten-free twist? These homemade Gluten-Free Chicken Potstickers are the perfect solution! Featuring a tender, chewy wrapper made from scratch using gluten-free flour and xanthan gum, these irresistible dumplings are filled with a savory blend of minced chicken, cabbage, green onions, ginger, and garlic. Pan-fried to golden perfection and steamed for a juicy interior, their rich umami flavor is enhanced with hints of soy sauce and sesame oil. Perfect as a crowd-pleasing appetizer or satisfying main dish, these potstickers offer a blend of textures and flavors that will make your taste buds dance. Serve them hot with gluten-free soy sauce for dipping, and enjoy a comforting, gluten-free take on a beloved classic.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Boiling water
- 1 pound Chicken breast, finely minced
- 1 cup Cabbage, finely chopped
- 4 Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
In a large bowl, whisk together the gluten-free flour, xanthan gum, and salt.
Gradually add the boiling water to the flour mixture, stirring with a spatula until a rough dough forms.
Knead the dough on a clean surface for about 5 minutes until smooth. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
In a mixing bowl, combine the minced chicken, cabbage, green onions, ginger, garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated.
Divide the rested dough into four equal portions. Roll one portion into a long cylinder and cut it into 8 equal pieces. Repeat with the remaining dough.
Take one piece of dough and roll it into a ball. Using a rolling pin, flatten the ball into a circle about 3 inches in diameter. Repeat for all dough pieces.
Place a teaspoon of chicken filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape and pinch the edges to seal tightly. Repeat with remaining dough and filling.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Place potstickers, sealed side up, in a single layer in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add water to the skillet, cover immediately, and reduce heat to low. Steam the potstickers until the liquid evaporates and the chicken is cooked through, about 7-8 minutes.
Remove the lid and increase heat to medium-high to crisp the bottoms for another minute or two if desired.
Serve the potstickers warm with additional gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 227.7 g | 83% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 5.1 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1730 mg | 37% | |
*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.
