Gluten-Free Potstickers with Pineapple-Chili Dipping Sauce

I love everything about potstickers.  Perhaps they satisfy my desire to nibble on all things cute, but there is something about their charming ruffles and plump bodies that I find irresistible.  Then there is the whole element of surprise.  Perfect little packages just waiting to delight a lucky recipient with an intoxicating combination of ginger, garlic, and sesame.  The succulent filling is completely hidden until you take that first, expectant bite.  The bite you’ve been waiting for all day as you unleashed mass destruction on your kitchen. Making the dough, endlessly chopping ingredients, painstakingly rolling, filling, frying and steaming.  Luckily in this case, taste is directly proportional to degree of labor.

You can bet that I will be making these again….with a small army of friends, delicious mixed drinks and a crew of helper monkeys to do the dishes.

 

 

Pork Filling for Potstickers (inspired by and adapted from Use Real Butter  and Cook’s Illustrated)

  • 1/2 pound of ground pork
  • 1 egg white, lightly mixed with a fork
  • 4 spring onions, chopped fine (white part and half of green portion)
  • 1/2 cup napa cabbage, chopped
  • 3  shitake mushrooms, minced
  • 1 heaping tablespoon fresh ginger, grated
  • 2 cloves of garlic, minced
  • 2 teaspoons sesame oil
  • 1 tablespoon coconut aminos (for corn-free/soy-free/gluten-free cooking) or gluten-free soy sauce
  • 1/2 teaspoon sea salt
  • 1 tablespoon arrowroot or tapioca starch
  • freshly ground pepper to taste

—>  Mix all ingredients by hand in a large bowl, until well incorporated.  Refrigerate until ready to use.

Gluten-Free Dough for Wrappers

  • 1 1/2 cups all-purpose gluten-free flour mix (for best results use this one)
  • 1/4 cup millet flour
  • 1/4 cup arrowroot flour or tapioca starch
  • 1 1/2 teaspoons xanthan gum or guar gum
  • 1 tablespoon canola oil or light-tasting oil of choice
  • 1/2 – 3/4 cup water

Combine all dry ingredients in the bowl of a food processor or standing mixer.  Pulse or mix briefly to thoroughly combine.  Add water slowly while mixer is on, starting with 1/2 cup.  Continue running the mixer, while adding water 1 tablespoon at a time until dough starts to form a ball (I used the full 3/4 cup water).  Then scrape dough out onto a lightly dusted counter and knead for a 1-2 minutes or until smooth.  The dough should be flexible and smooth.  It should seem easy to work with, not too sticky or too dry.  Adjust by adding additional flour or water as needed.  Wrap with plastic wrap and place in fridge until ready to use.

*I usually make my dough in the morning and then fill the potstickers later in the day, but you can also use the dough immediately if needed.

Pineapple-Chile Dipping Sauce

  • 1/2 cup fresh pineapple, chopped small
  • 3 tablespoons water
  • 2 tablespoons agave syrup or honey
  • 1 tablespoon chili-garlic sauce  (this is not corn-free, so for corn-free, add 1/4 teaspoon cayenne pepper instead)
  • 2 teaspoons sesame oil
  • 1/4 cup coconut aminos or gluten-free soy sauce
  • 2 tablespoons rice vinegar

—>  Place pineapple, water and agave in a small saucepan.  Bring to a boil, then reduce heat and simmer for 10 minutes, stirring frequently.  Remove from heat and let cool for 2-3 minutes.

—>  Add remaining ingredients and puree with a hand-held immersion blender until smooth.  Alternatively, you could puree the sauce in a standard blender.

Assembly Instructions ***Before proceeding you may want to visit Use Real Butter to see how to assemble potstickers. 

—> Working with a handful of dough at a time, roll out the dough on a lightly dusted work surface.  (keep remaining dough covered to keep it from drying out)  Roll the dough out very thin (approximately 1/8 inch thick).  Using a 3.5 or 4 inch cutter, cut out as many rounds of dough as you can fit.  I  roll out enough dough to cut three rounds of dough at a time.  (or you can do it the way Jen does on Use Real Butter, either way works!)

—> Place 1 teaspoon of filling in the center of each dough circle.  Wet the edges and crimp together, making ruffles as you go.  Place on a plate and keep covered with a moist paper towel until ready to cook.

Cooking Instructions

—>  Add 1 tablespoon of oil to a large, non-stick skillet.  Heat on medium until oil is hot.  Shake pan a bit so that the oil coats the bottom of the pan thoroughly.

—> Quickly and carefully arrange potstickers in the pan (I was able to fit the whole batch in my pan), with crimped edges UP.  Allow to cook in skillet for 3-5 minutes or until bottoms are golden and crisp.

—> Carefully add 1/2 cup of water and quickly cover with a tightly fitted lid.  * I use a large cake pan, weighted down with canned beans since my skillet doesn’t have a lid.  Try to figure this out ahead of time….I speak from experience.

—>  Reduce heat and simmer covered for 12 minutes.

—>  Uncover and continue to simmer for 3-4 minutes or until all liquid has evaporated and the potstickers begin to dry out a bit.

—>Transfer to a platter and cool for a minute or two before serving with dipping sauce.

—> This recipe will yield 24-28 potstickers.

32 thoughts on “Gluten-Free Potstickers with Pineapple-Chili Dipping Sauce

  1. Yippee! I’ve been waiting for this!! Now I have to find some good ground pork (any suggestion where to go? I have a meat grinder….) and garlic chives (maybe grow my own?)! THANK YOU!! And great photos too!

    • I almost dedicated this post to you! Sorry it took so long, but it’s always about having the time to photograph as I go. Hopefully we can still make them together one day soon. I haven’t really seen ground pork at any of the mountain grocery stores, so I got mine from Whole Foods and had to drive it up in a cooler. Raley’s would be worth a try. The green onions I used were at Pioneer. I think they call them scallions or spring onions there and they come in bundles. Of course, growing your own would be the best!

      • Finally I did try! The wrappers really held together in a nice way, the closest to wheat ones ever! Thank you so much for the recipe again. Tony found very fresh and good quality, 95% fat-free ground port at Raley’s in Oakhurst but I thought it might be too lean so added some more oil to the filling. Our garlic chives haven’t done very well so we used mostly green onions. I haven’t seen garlic chives, aka allium tuberosum, anywhere except for Asian grocery stores—I’ll get some when we are in the Bay Area, grab some ground pork on the way home, and go straight to your house! Just kidding 😉

      • Wow Naoko! Thank you for trying the recipe and I am SO happy you liked the wrapper recipe. I absolutely love working with that dough, and although it is labor intensive, the results are delicious. Yes, Raley’s was probably a good bet, but I think it was a good thing that you added a bit more oil because that sounds pretty lean. Come and make potstickers anytime! We could make a double batch if we worked together! Hope your summer is going well.

  2. No buts, it’s got to be butter! What an amazing recipe: I’ll definitely chop ’til I drop since it’s worth it after that amazing result. Fabulous. Btw, I just have to mention your comment on my blog about the hens. I couldn’t stop laughing. Brilliant!

  3. Terris, you did such an awesome job chopping into that fine pieces! I totally understand…I feel Asian cooking always require chopping. I can’t believe you made homemade wrappers. Amazing! I wouldn’t or had never tried to even make them at home! Such a fun meal from beginning to the end. The special sauce is interesting and I’d love to try that! P.S. I know I wrote too much but one last thing… I love the sakura plate!

  4. I love potstickers too…!! The world would be a sadder place without them ;)! Your potsticker recipe is quite like mine, but I like to add a bit of oyster sauce and fish sauce instead of soy sauce to my potstickers.

    • Thank you. It’s amazing how much repetition helps with forming these little dumplings. Number one definitely didn’t look as good as number 75!

  5. Oh how I wish you lived next door to me… I can only imagine all the fabulous meals we would have!

    These look wonderful. I’m a huge pot sicker fan – I love Asian food. My husband is Filipino and one of our favorite Filipino treats are lumpia (they are sort of like an egg roll, but better I think!). I need to try to find (or make) some gluten free lumpia wrappers one of these days.

    Hope you’re having a great week!
    Megan

    • Wouldn’t that be fun? Perhaps I will just have to settle for visiting Alaska! One day….
      Until then, I will be waiting for your lumpia recipe. Yum. I’m heading over to see your hamburger bun recipe. They look so good!

  6. i LOVE potstickers! i haven’t been brave enough to try them out myself…but maybe i will! i love your pineapple chili sauce, i will definitely have to try it.

    • Thanks Cindy. I almost needed an intervention the week I made these. I ate SO many potstickers and I couldn’t seem to stop. I still haven’t had my fill. Plus, they are the ideal vehicle for that sauce!

  7. Pingback: Gluten-free Turkey Pan Fried Dumplings « e . mashita

  8. Pingback: Gluten Free Chicken Nuggets + Chinese Style Orange Sauce

  9. Pingback: Culinary Machine « If Not Now, When?

  10. Wow! really good! So much work but worth it. Chewy & crunchy bottom. I felt like I was my grandmother rolling wrappers. Any tips for rolling dough? It was really sticky I ended using one of those rolling pin socks which helped alot. Can u roll the wrappers out and stack them on top of each other until ready to fill?
    Thx for another delicious recipe!

    • Hi Nancy, I know what you mean about these being a lot of work! My kitchen is usually destroyed by the time I’m done. :) Recently I realized that it helps immensely to make the filling the day before. Somehow that just makes things more manageable! My dough isn’t usually too sticky, so if you make them again you could try adding a couple more tablespoons of flour to achieve the correct consistency. I cut mine and stack them, but if your seem a bit sticky, they may stick to each-other when you try that, requiring a bit of parchment or a dusting of sweet rice flour between. Thanks for your comment!

  11. 3rd time making recipe. Each time I hestitate if the 1 tbs of oil under gf dough is added in with water or it’s the oil used to fry. I usually use the oil to fry but I thought I’d ask.

Comments are closed.