Celiac/Gluten FreeFebruary-March 2016

Gluten-Free Potstickers

This recipe duplicates all the flavor and texture of traditional Chinese potstickers without the gluten!

[Updated July 27, 2017]

Gluten Free Potstickers

Photo by Jeff Rasmussen

Chinese potstickers served at restaurants are generally off-limits for those avoiding gluten. Pair with a dipping sauce or two (gluten-free tamari, hot chili oil or sweet chili sauce). For vegetarian potstickers, omit the meat.



1 cup shredded fresh cabbage
1 large carrot, shredded
⅔ cup shiitake mushrooms, diced
2 green onions, diced (⅓- cup)
⅓ cup diced eggplant
1 teaspoon freshly grated ginger
1 tablespoon gluten-free soy sauce or tamari
2 teaspoons sesame oil
1 teaspoon Sriracha
teaspoon white pepper
1 pound protein of choice (cooked pulled chicken, cooked ground pork, diced tofu), optional
2 recipes Wonton Wrappers
2 tablespoons high-heat cooking oil (avocado oil, refined coconut oil)
-Gluten-free tamari, soy sauce or hot chili oil, for serving


1. In large bowl, place cabbage, carrot, mushrooms, onions, eggplant, ginger, soy sauce, sesame oil, Sriracha and white pepper. Stir to mix well. Cut cooked protein, if using, into small pieces and mix in.

2. Prepare Wonton Wrapper dough but cut rolled dough into circles, not squares. Spoon 1 tablespoon vegetable filling in the left-center of the circle. Dip a finger in water and rub gently around the perimeter of the dough circle to wet it. Fold the right side of the circle over to touch the left side of the dough edge, pressing gently to seal in a half-moon shape. Pinch edges between your fingers to create a scalloped sealed edge.

3. Heat oil in a large skillet over medium heat. Place some potstickers in the skillet, leaving room to turn them. Fry one side until golden; then flip and fry the other side until golden, about 2 to 3 minutes per side, depending on the temperature of your oil. (Alternatively, fry one side, flip and add water to the pan; cover pan and let steam.) Remove to drain and cool slightly on a wire rack before serving. Repeat with remaining potstickers. Serve with gluten-free tamari.

Wonton Wrappers


Traditional Chinese wonton wrappers are made with wheat flour, eggs and water. This easy gluten-free adaptation makes a versatile dough for delicious Potstickers, Egg Rolls and Wonton Cups. For best results, do not replace the eggs in this recipe.

1 cup + 2 tablespoons Jules’ Homemade All- Purpose Flour Blend, more for dusting
teaspoon sea salt
1 large egg + 1 egg white
2 tablespoons water

1. Whisk together flour blend and salt in a small bowl. In a separate bowl, combine eggs and water. Slowly stir egg mixture into flour blend with a fork and mix until a sticky dough forms. Divide the dough in half and cover one half while working with the other.

2. Generously dust a clean counter or pastry mat and a rolling pin with gluten-free flour. Turn half of the dough out onto prepared surface and roll dough gently in each direction until it’s evenly thin (so thin you can almost see through it).

3. Measure into 4- to 5-inch squares of dough. Cut out squares with a pastry cutter or butter knife. Place squares on top of each other on a plate and cover with a damp tea towel while preparing remaining dough. Re-roll dough scraps to create more squares until all dough is used.

4. Fill dough wrappers and cook them within a few minutes of filling, as dough will dry out rapidly. If not used immediately, cover them and refrigerate 3 to 5 days until ready to use. Dough gets somewhat more fragile with refrigeration, so bring wrappers to room temperature before filling them. Spritz with water, if necessary.

Each wrapper contains 74 calories, 1g total fat, 0g saturated fat, 0g trans fat, 21mg cholesterol, 71mg sodium, 15g carbohydrate, 1g fiber, 0g sugars, 1g protein, 11Est GL.
Each potsticker contains 144 calories, 3g total fat, 1g saturated fat, 0g trans fat, 38mg cholesterol, 362mg sodium, 20g carbohydrate, 1g fiber, 4g sugars, 8g protein, 12Est GL.

Jules’ Homemade All-Purpose Flour Blend


To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.

1 cup cornstarch, tapioca starch or arrow- root powder
1 cup potato starch, tapioca starch or arrow- root powder
1 cup very fine white rice flour, sorghum flour or buckwheat flour
cup corn flour, millet flour, sorghum flour or brown rice flour
cup tapioca starch, cornstarch or arrowroot powder
4 teaspoons xanthan gum or guar gum

1. Whisk ingredients together in a large bowl until well combined.

2. Refrigerate in a large zip-top bag or a sealed container until used.

Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.

Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group 2010. Jules’ readymade flour blend is available at gfjules.com.

Comments (4)

I was so excited to see this recipe, however I'm allergic to eggs. I hope you know of an egg alternative that would work here.

Posted by: nancyptv | July 27, 2017 2:58 PM    Report this comment

I have the Free for All Cooking cookbook (which is terrific) but this recipe is not in it. Just fyi in case someone is considering buying the cookbook and isn't saving the recipe for that reason...
Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group (c)2010. Jules' readymade flour blend is available at gfjules.com.

Posted by: lauradwight | July 27, 2017 11:15 AM    Report this comment

Dear Warmheart, Thanks for your note. I hear you about the pantry full of flours we need for our baking. If you have one or two commercial blends you like to use, I think they would easily work as a 1:1 replacement for flours in most recipes. As for replacing eggplant with zucchini, I think that would add too much moisture to the mix of veggies. Instead, just increase the cabbage and mushrooms and I think you'll be fine. Enjoy. Beth

Beth Hillson
Food Editor
Gluten Free & More

Posted by: Moderator | February 22, 2016 4:55 PM    Report this comment

Since going Gluten Free, I miss Oriental foods the most and the wrappers are the most difficult part to re-engineer. I like the flour base for this recipe. My only suggestion is to give an alternative for the eggplant. I have more "NO's" on my list than positives. I do try to focus on what I CAN eat, but every recipe has me looking alternatively as I am reading it. Would peeled & diced zucchini work an alternative here?
Also, while it is wonderful to have 'home blended' flours, it is not so wonderful to have to buy bulk ingredients and then to store those! After tossing uncounted pounds of flours and mixed flour blends, I have gone to one or two commercial blends that I like and keep them in 3 pounds or less quantity in my deep freeze. I just don't have time or energy to bake that frequently. The other alternative is to use the bulk area of my grocers. This is a little alarming as one cannot be certain of NO contamination between ingredients. You are much safer buying the bagged and boxed versions. Which brings us back to having far more ingredients for the casual home baker than the casual home baker can use by the end date. The freezer solution is the one I have come up with. Anyone else have a better one? Or perhaps ideas how I could manage more time/energy to indulge in making home baked?
I also froze home flour versions, but then that was all that fit in the freezer, leaving no room for the baked ahead delights or the other things I like to have around. I do more weekly shopping now, but sometimes plans do not work that way & I have to freeze a main ingredient or cook for more than one meal, freezing for a future time.
I do love the opportunity to indulge in allergy free favorites through the generosity of the chefs and cooks on line and with this magazine! Just need to keep refining things for individual needs & share those as well.
School systems now have to balance upwards of of 60 to 90 special diets a day!! As humans, we need to strive to find a way to work with the system in place as they try to work with us. And medicine needs to keep up as to the Why we are having such difficulties right now. Partnerships generally work better than conflicts.

Posted by: Warmheart | February 21, 2016 3:41 PM    Report this comment

New to Gluten Free & More?
Register for Free!

Already Registered?
Log In