Gluten-Free Pot Stickers: Recipe Trial 3 - Viet World Kitchen (2024)

Ding! Round 3 of the gluten-free pot sticker experiment. The second dough made of millet flour, sorghum flour, tapioca starch, and potato starch was pretty darn good. The wrappers were easy to roll out, manipulate, and sturdy. They cooked up to a good chew without being overly rustic. But I was curious about tinkering with the dough. My goal this time was to achieve a little tenderness along with that chew.

After a bit of research, I decided to try Laura Russell’s approach in The Gluten-Free Asian Kitchen cookbook. What appealed to me was that she used tapioca starch, Mochiko sweet rice flour, millet flour, and xantham gum. If you’ve made any of the sticky rice dumplings from Asian Dumplings (e.g., onde onde from Indonesia, Malaysia, and Singapore; banh it from Vietnam) you know that dough made from sweet (sticky) rice flour has an alluring natural sweetness and elasticity. So I gave it whirl.

This is the gluten-free basic dumpling dough that I devised based on Russell’s formula:

3 ⅜ ounces (¾ cup) tapioca starch
3 ⅜ ounces (¾ cup) millet flour*
4 ⅜ ounces (¾ cup) Mochiko Blue Star Brand glutinous (sweet) rice flour
2 teaspoons xanthan gum*
¾ cup just-boiled water plus 1 to 2 tablespoons cold water

* See the Gluten-Free Pot Stickers: Trial 2 for information on these ingredients

The weight of the dry ingredients was more than my usual 10 ounces so it necessitated a little extra water. All I did was combine the starch , flours, and xantham gum in a bowl. Then I worked in the just-boiled water to create a crumbly moist mixture. Then I switched to mixing and kneading with my hand to work in the extra 1 to 2 tablespoons of cold water. The result was this soft, smooth dough:

After a rest in the plastic bag, this millet-and-rice dough was much softer than the millet-and-sorghum dough. Russell suggests flouring the dough pieces with lots of extra Mochiko sweet rice flour, which I found was more or less true. I had used a little less water than Russell so I didn’t need as much flour for dusting. Nevertheless, you see how much I used on the cutting board: (the filling is the pork and napa cabbage filling on page 31)

In terms of ease of rolling out wrappers, it was easy like dough 2. However, this gluten-free dumpling dough tended to stick a little more than the second one; there were more frequent dustings in between rolls with the dowel rolling pin.

On the other hand, the rice flour dough gave a little more to stretch and hug the filling. My guess is that it’s due to the use of sweet rice flour, which naturally sags a bit when used to make dough.

Because the millet-and-rice-flour dough was softer, I could not form as neat looking pleats as with the millet-and-sorghum flour. The dumpling below reminded me of Lisa Simpson's hair. Water was needed to wet the half of the edge and create a solid seal just like before. (See the post on dough #2 for other tips on working with gluten-free dumpling dough.)

How about the texture and flavor?

This dough was just as tasty, if not slightly tastier than the second one. The rice flour indeed gave the dough a chewy-tender quality that was not rustic in any way. The resulting pot stickers were more refined tasting than the ones made from the second dough. However, dough # 2 had its earthy al dente charm and it was easier to work; there was less sticking.

My husband and I did a side-by-side comparison of gluten-free pot stickers and our preference – by a fine margin -- was for dumpling dough #3!

Which gluten-free dumpling dough is for you?

Let your taste preferences dictate your decision:

  • Combining millet, sorghum, and starches makes for dough that’s easy to work. The result is somewhat hearty in a nice way, like a good wheat bread.
  • Combining millet, sweet rice flour, and starch creates tender-chewy dough that requires a little finesse. The result is refined, akin to a chewy white bread.

Also consider your pantry. What do you have on hand? For example, if you have an Asian pantry, chances are that you already have the Mochiko Blue Star Brand sweet rice flour and tapioca starch. All that you’d have to buy is the millet flour and xantham gum. If that is not your situation, you can do either one.

When all was said and done, I had a lot of dough and filling left. I tried different shapes, cooking techniques, and froze a bunch. I wanted to see how the gluten-free dumpling dough performed under different situations. Stay tuned for that final post in this series (saga).

Related posts:

If you have the original enhanced e-version of Asian Dumplings, these technique videos are included. Otherwise, see the printed book for details and/or watch my videos below:

Gluten-Free Pot Stickers: Recipe Trial 3 - Viet World Kitchen (2024)


Is potstickers gluten-free? ›

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.

How do you fry potstickers in a wok? ›

Place frozen potstickers in a skillet or wok, and heat on MEDIUM HIGH for 4 minutes or until skins turn lightly brown. Reduce heat to MEDIUM. Carefully add 4 tablespoons of water to skillet or wok, cover and steam potstickers for 5 minutes or until water has evaporated and potstickers begin to brown*.

Are Chinese dumplings gluten-free? ›

Dumplings (especially Chinese ones) are usually wrapped in a wheat dough. If you are gluten-free, be cautious; the dough used for making crystal shrimp dumplings (har gow) contains wheat starch in addition to tapioca flour. The batter used to make rice noodle rolls (cheong fun) sometimes contain wheat starch too.

How do you wrap potstickers with square wonton wrappers? ›

Begin with a square wonton wrapper and add your filling to the center. Lightly dab the edges with water, then fold the wrapper in half to create a rectangle, ensuring the edges meet neatly. Press gently around the filling, removing any air bubbles, and seal the edges securely.

Can celiacs eat dumplings? ›

Avoid items like dumplings.

If you love dumplings or dim sum, I'm going to have to disappoint you here, too. Most dumplings are made with a wheat-based skin. Even if the skins are made with rice-paper, there can be wheat mixed in, it's likely safest to avoid dumplings all-together.

What are gluten free dumplings made of? ›

A lot of GF dumpling wrapper recipes call for chickpea flour, but we find that tapioca starch is more versatile for other recipes (as a thickening agent, binder, dredge, and more), and we imagine that in gluten-free households, the 1:1 gluten-free-flour substitute is more versatile as well.

Do you boil potstickers before frying them? ›

They can be boiled, steamed or deep fried, but the name comes from a combination cooking method where they are browned by pan-frying AFTER the noodle is cooked by steaming or boiling.

What oil is best for pan frying potstickers? ›

The type of oil you use is up to you. For a more authentic Chinese recipe, use sesame or peanut oil. You can also use vegetable or olive oil if you prefer.

Do you boil potstickers before frying? ›

The steam-fry or potsticker technique is the classic method for Japanese gyoza or Chinese guo tie. Essentially, you fry the frozen dumplings, then add water to the pan and cover them to steam through, then fry them again once the water evaporates. This double-frying creates an extra-crisp bottom crust.

What Vietnamese dishes are gluten-free? ›

While there are a whole slew of bun soups—bun mang vit, with duck and young bamboo shoots, is my favorite—all bun noodles are made from rice and are gluten-free. Try bun bo Hue if you like a spicy option. Banh canh: Tapioca and rice noodles. Try banh canh cua, a crab and rice noodle dish that will make your heart sing.

What can I eat from Chinese that's gluten-free? ›

  • Chinese Dining: Gluten-Free.
  • Steamed Chicken/Shrimp or Seafood: Chicken, shrimp, or seafood usually steamed with.
  • Egg Drop Soup: Beaten eggs in boiled chicken broth with condiments (pepper, scallions)
  • Fried Rice: White rice, egg, scallions, carrots, and usually meat, pork, or tofu.

Can celiacs eat Chinese? ›

Hoisin sauce, oyster sauce, soy sauce and wheat noodles all contain gluten and should be avoided. Noodles used in takeways such as egg noodles or ramen noodles contain wheat and are unsafe for coeliacs. Rice noodles are a safe alternative! Seitan is often used to make mock meat dishes, and it is not gluten free.

Are Potsticker wrappers the same as dumpling wrappers? ›

Potstickers at a Glance

Unlike dumplings, potstickers are made with a thin wrapper, sometimes referred to as a dumpling skin. This is because they are steam fried to get a crispy golden bottom layer and to ensure that the filling is juicy and delicious.

What's the difference between a wonton and a Potsticker? ›

In a nutshell, potstickers and wontons are types of dumplings. Potstickers are steam-fried, while wontons are boiled or deep-fried. When it comes to dough ingredients, potstickers or traditional dumplings generally use wheat flour and water. On the other hand, wontons use flour, egg, and water.

What Chinese dishes are usually gluten free? ›

  • Chinese Dining: Gluten-Free.
  • Steamed Chicken/Shrimp or Seafood: Chicken, shrimp, or seafood usually steamed with.
  • Egg Drop Soup: Beaten eggs in boiled chicken broth with condiments (pepper, scallions)
  • Fried Rice: White rice, egg, scallions, carrots, and usually meat, pork, or tofu.

What are Potsticker wrappers made of? ›

Dumpling wrappers are a key component in Chinese cuisine. And whilst they seem super hard to master, they are actually only made up of two ingredients! You just need plain wheat flour and water to make the dough required for dumpling wrappers.

What is Potsticker dough made of? ›

Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt.

Do Trader Joe's potstickers have gluten? ›

This product has 3 ingredients with gluten and 1 ingredient that may have gluten.


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