Gluten-Free Homemade Pot Stickers
Craving the comforting bite of pot stickers but need a gluten-free option? These **Gluten-Free Homemade Pot Stickers** are here to satisfy! Made with an easy-to-handle gluten-free dough enhanced with xanthan gum for pliability, these dumplings are filled with a savory blend of ground pork, fragrant ginger, garlic, and finely chopped vegetables like cabbage and carrot. The recipe walks you through crafting delicate, thin wrappers from scratch, guaranteeing a texture that's tender yet strong enough to hold the flavorful filling. Pan-fried to golden perfection and then steamed for that irresistible soft-crisp contrast, these pot stickers deliver authentic taste and texture, without the gluten. Perfect for gluten-intolerant foodies and dumpling enthusiasts alike, they’re ideal for sharing (or savoring solo) with a side of gluten-free soy sauce for dipping. Enjoy this homemade treat in just about an hour—your taste buds will thank you!
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 3 quarters cup Boiling Water
- 1 teaspoon Xanthan Gum
- 1 teaspoon Salt
- 1 pound Ground Pork
- 3 whole Green Onions, finely chopped
- 1 cup Cabbage, finely shredded
- 1 medium Carrot, grated
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Gluten-Free Soy Sauce
- 1 teaspoon Sesame Oil
- 2 tablespoons Vegetable Oil
- 0.5 cup Water
Instructions
To make the dough, combine the gluten-free all-purpose flour, xanthan gum, and half teaspoon of salt in a large bowl.
Gradually pour in the boiling water while stirring with a wooden spoon, then use your hands to bring the dough together into a ball.
Knead the dough for a few minutes until it's smooth, then cover it with a damp cloth and let it rest for 30 minutes.
For the filling, combine the ground pork, green onions, cabbage, carrot, ginger, garlic, one teaspoon of salt, gluten-free soy sauce, and sesame oil in a bowl. Mix until well blended.
Divide the dough into 24 equal portions, rolling each into a ball.
Flatten each ball into a thin round of about 3 inches in diameter, using a rolling pin. Keep the dough you're not using covered to prevent drying.
Place a teaspoon of filling in the center of each wrapper.
Fold the wrapper over, pinching edges to seal and create a half-moon shape. You can pleat the edges for a more secure seal.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Place the pot stickers in the skillet, seam side up, being careful not to overcrowd them. Cook until the bottoms are brown and crispy, about 2-3 minutes.
Carefully add half a cup of water to the skillet and cover with a lid immediately. Let the pot stickers steam until the water has evaporated, about 5-6 minutes.
Remove the lid and let them crisp up again on the bottom, about 2 minutes more.
Serve the pot stickers warm with additional gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 4612 mg | 201% | |
| Total Carbohydrate | 239.0 g | 87% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 11.1 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 818 mg | 17% | |
*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.
