Cooking and Serving: 65 minutes | 36 potstickers
Ingredients
See recipe for ingredients
Description
Prep Time: 45 minutes | Cook Time: 20 minutes | Total Time: 65 minutes | Servings: 36 potstickers
Instructions
EGG FREE
The eggs are the absolute most difficult thing to replace in the recipe for.
gluten free won ton wrappers. You can change up the filling any which way, and.
even use water in place of the egg wash to seal the potstickers.
But replacing the eggs in the won ton wrapper recipe is not something I know how.
to do. The recipe is so incredibly simple, composed of little more than gluten.
free flour, eggs, and water.
The eggs provide structure and bind the ingredients together. You may be able to.
replace the eggs with a combination cornstarch slurry and additional xanthan.
gum, but it would require some serious experimentation. I’m working on it!
USING DIFFERENT PROTEINS
If you’d like to make these with an alternate filling, there are plenty of.
options. You can replace the ground chicken or pork with a combination of the.
two, or a combination of chopped, raw shrimp and either ground chicken or pork.
You could also make the filling with crumbled tofu in place of the ground meat,.
but you’ll need an additional binder. Adding some beaten egg to the filling.
SOY FREE
You need gluten free soy sauce or tamari for the filling mixture (and also as a.
dipping sauce), but they are both soybean-based. If you can’t have soy, try.
using Coconut Secret coconut aminos, which is soy free. Bragg’s brand liquid.
aminos contains soy, so it’s a soy sauce alternative but not one that is.
Coconut aminos sauce tends to be a bit sweeter, so it’s not a perfect substitute.
but it does provide that umami flavor we’re looking for. Try adding some black.
pepper for added flavor.
Gluten free potstickers being shaped, seared in a skillet, steamed and drained.
free potstickers being shaped, seared in a skillet, steamed and drained.
MAKING THE GLUTEN FREE WON TON WRAPPERS AHEAD
It is nothing short of a labor of love to make these gluten free potstickers.
Even if you could buy gluten free won ton wrappers in a ready-made package.
(please, maybe one day ??), it would still take time to fill, shape, and cook.
The time it takes to make the wrappers, though, is what might scare you away.
from ever attempting this recipe, though. I don’t have a solution, but I have a.
coping technique: make the wrappers days (or even weeks) ahead of time.
Make the gluten free wonton wrappers.
them with cornstarch, gluten free flour, or even sweet rice flour, pile them up,.
wrap them very tightly and place them in the refrigerator. They will keep that.
way for at least a week.
For longer storage, you can freeze them. They may become a bit icy, since they.
are a tiny bit moist to the touch when fresh.
But if you wrap them very tightly, you can keep them there for a couple months.
Before working with them, defrost them overnight in the refrigerator, and allow.
them to come to cool room temperature before using them in a recipe.
MAKE THE GF POTSTICKERS AHEAD
If you’d like to make the potstickers themselves ahead of time, I support your.
good decision-making! Just form them completely and freeze in a single layer on.
Once they’ve frozen solid, pile them into a tightly sealed bag. Defrost in the.
refrigerator before cooking, and proceed with the recipe as written. You’ll be.
GLUTEN FREE POTSTICKERS RECIPE
Prep Time: 45 minutes mins.
Cook Time: 20 minutes mins.
Yield: 36 potstickers.
gluten free potstickers.
These authentic gluten free potstickers are made with fresh dumpling/wonton.
wrappers and filled them with my beef, shrimp, or vegetables!
INGREDIENTS
1 recipe gluten free Won Ton Wrappers.
¼ cup tamari or gluten free soy sauce, plus more for serving.
1 teaspoon toasted sesame oil.
1 tablespoon freshly grated ginger, or use 1 1/2 teaspoons ground.
¼ cup chopped fresh or freeze-dried scallions/green onions, white and green.
1 cup finely chopped raw cabbage.
1 pound ground chicken or pork.
Egg wash, 1 egg beaten with 1 tablespoon water.
4 tablespoons (56 g) neutral oil (like grapeseed, canola, peanut, or.
vegetable oil), plus more as necessary, for sautéing.
Lukewarm water, for cooking.
MAKE THE WON TON WRAPPERS
them into rounds about 3-inches in diameter.
MAKE THE FILLING
In a medium-size bowl, place the tamari or soy sauce, sesame oil, ginger, and.
scallions, and mix to combine well. Add the cabbage, and mix again to.
combine. Add the ground chicken or pork, and mix gently to combine.
FILL AND SHAPE THE POTSTICKERS
Arrange the prepared won ton wrappers on a flat, lined surface (plastic wrap.
or parchment paper on a rimmed baking sheet works well), and place about 1.
tablespoon of the filling in the center of each wrapper.
Using a pastry brush, brush the edges of each wrapper lightly with the egg.
wash, then fold the wrapper over on itself to cover the filling.
Pinch the edges to seal the dumpling closed, gently pressing out any trapped.
COOK THE POTSTICKERS
To a large, heavy-bottomed skillet over medium-high heat, heat about 2.
tablespoons of the neutral oil until rippling. Place as many dumplings as.
will fit comfortably in a single layer in the hot oil.
Sauté until the potstickers are golden and crisp on the underside, about 1.
Working quickly, add about 1/4 cup of lukewarm water to the hot pan, or.
enough so that it rises about 1/4 of the way up the side of the potstickers.
and cover the pan immediately. Allow the dumplings to continue to cook for.
about 5 minutes, or until they’re cooked through.
Uncover the skillet, and continue to cook until the water has evaporated by.
about half and the dumplings are crisp-tender (about another minute). Remove.
them from the pan to a paper towel-lined plate, and repeat with the remaining.
Serve immediately, with more tamari for dipping.
COOK THE POTSTICKERS
To a large, heavy-bottomed skillet over medium-high heat, heat about 2.
tablespoons of the neutral oil until rippling. Place as many dumplings as.
will fit comfortably in a single layer in the hot oil.
Sauté until the potstickers are golden and crisp on the underside, about 1.
Working quickly, add about 1/4 cup of lukewarm water to the hot pan, or.
enough so that it rises about 1/4 of the way up the side of the potstickers.
and cover the pan immediately. Allow the dumplings to continue to cook for.
about 5 minutes, or until they’re cooked through.
Uncover the skillet, and continue to cook until the water has evaporated by.
about half and the dumplings are crisp-tender (about another minute). Remove.
them from the pan to a paper towel-lined plate, and repeat with the remaining.
Serve immediately, with more tamari for dipping.
Notes
COOK THE POTSTICKERS.
* To a large, heavy-bottomed skillet over medium-high heat, heat about 2
tablespoons of the neutral oil until rippling. Place as many dumplings as
will fit comfortably in a single layer in the hot oil.
* Sauté until the potstickers are golden and crisp on the underside, about 1
* Working quickly, add about 1/4 cup of lukewarm water to the hot pan, or
enough so that it rises about 1/4 of the way up the side of the potstickers
and cover the pan immediately. Allow the dumplings to continue to cook for
about 5 minutes, or until they’re cooked through.
* Uncover the skillet, and continue to cook until the water has evaporated by
about half and the dumplings are crisp-tender (about another minute). Remove
them from the pan to a paper towel-lined plate, and repeat with the remaining
* Serve immediately, with more tamari for dipping.
Make-ahead instructions.
You can freeze the formed, raw potstickers in a single layer on a baking sheet.
Once they’ve frozen solid, pile them into a tightly sealed bag. Defrost in the
refrigerator before cooking, and proceed with the recipe as written.
Adapted from the recipe for Shrimp Potstickers on page 141 of Gluten Free Small
Nutrition information is automatically calculated, so should only be used as an
Gluten free potstickers on a plate, showing inside.
free potstickers on a plate, showing inside.
Gluten free potstickers being wrapped, sauteed, and served
free potstickers being wrapped, sauteed, and served