Crispy Gluten-Free Potstickers Recipe

Crispy Gluten-Free Pork Potstickers with Sesame Dipping Sauce — Photo: © Kamran Siddiqi

Total Time:

1 hr 30 mins

Yield:

32 potstickers

Frequently asked questions

Are traditional Chinese dumplings gluten-free?

Chinese dumplings do typically contain wheat, even if the wrapper is mostly rice-based. Happily, these pork potstickers capture an authentic flavor and texture by combining sweet rice flour with a homemade gluten-free flour blend. The recipe for Silvana's Kitchen Gluten-Free All-Purpose Flour yields about two pounds of flour, which is more than you'll need for the dumpling dough, so save the rest for whipping up some gluten-free baked goods (or your next round of potstickers!).

Are potstickers usually steamed or fried?

Both! By definition, potstickers are steam-fried. Here, they're first pan-fried in a bit of oil until the outsides are golden. Next, water is added, the pan is covered, and the dumplings steam until the pork filling is cooked through, about 12 minutes. Finally, the lid is removed and the potstickers continue cooking until the water evaporates and the wrappers crisp back up.

Note from the Food & Wine Test Kitchen

Making the potsticker filling is simply a matter of mixing all the ingredients together, but you'll need to take care when prepping the cabbage to ensure your dumplings stay tightly filled and maintain their shape in the cooking process. Start with finely shredded napa cabbage and toss it with the salt; let stand about 10 minutes, until the cabbage is wilted. Then, drain the cabbage and thoroughly wring it out using a kitchen towel so that it's nice and dry before you add it to the other ingredients — this will prevent air pockets from forming.

Make ahead

Silvana's Kitchen Gluten-Free All-Purpose Flour can be stored in an airtight container at room temperature for up to one year.

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Ingredients

Pork filling

6 napa cabbage leaves, finely shredded (3 cups)
1 teaspoon kosher salt
1 pound ground pork
2 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
2 scallions, finely chopped (1/3 cup)
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons gluten-free tamari
1 tablespoon toasted sesame oil

Dipping sauce

1/4 cup gluten-free tamari
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
1 1/2 teaspoons sugar
1 medium garlic clove, grated
1 (1-inch) piece fresh ginger, grated (1/2 teaspoon)
1/8 teaspoon freshly ground black pepper

Silvana's Kitchen Gluten-Free All-Purpose Flour

3 cups white rice flour
1 1/2 cups tapioca flour, preferably Shiloh Farms
3/4 cup potato starch
1 tablespoon xanthan gum
1/2 tablespoon kosher salt

Dough

3/4 cup gluten-free sweet rice flour
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons boiling water
2 tablespoons canola oil
2/3 cup water, divided

Directions

Make the pork filling

In a small bowl, toss the cabbage with the salt and let stand until wilted, about 10 minutes; drain and squeeze dry. In a medium bowl, mix the pork with the cabbage, cornstarch, pepper, scallions, garlic, ginger, tamari, and sesame oil. Cover the filling and refrigerate until ready to use.

Make the dipping sauce

In a small bowl, whisk the tamari with the vinegar, sesame oil, sugar, garlic, ginger, and black pepper. Let stand for at least 15 minutes, then strain.

Make the gluten-free flour

In a large bowl, whisk together all of the ingredients.

Make the dough

In the bowl of a food processor, process 1 1/4 cups of the gluten-free flour (reserve the rest for another use), sweet rice flour, and salt. With the machine on, slowly stream in the boiling water until a dough forms.
Divide the dough into two pieces and place one piece of dough in a resealable plastic bag. Roll out the other piece of dough on a flour-dusted piece of parchment paper into a 16-inch rope about 3/4-inches thick. Cut the rope into rounds about 3/4-inch wide and put the rounds in the resealable bag. Roll out and cut the remaining dough.

Prepare the potstickers

Working with one dough round at a time, use the palm of your hand to gently flatten, then roll out to form a circle about 1/16 inch thick. Spoon about 1 tablespoon of filling in the center of each wrapper and using your finger, moisten half of the edge with water. Fold the dough up and over the filling to form a half moon and pinch or pleat to seal the dumpling completely. Place the dumplings on a parchment-lined baking sheet.
Meanwhile, in a large nonstick frying pan with a tight-fitting lid, heat the oil until hot but not smoking. Add about half of the dumplings in a single layer and fry over moderately high heat until crunchy and golden, about 3 minutes. Carefully pour 1/3 cup of water into the pan and cover immediately. Steam the dumplings over moderately low heat until cooked through, about 12 minutes. Remove the lid; cook over moderately high heat until the water evaporates. Cook the remaining dumplings and serve with the dipping sauce.

Originally appeared: August 2013