Gluten Free Chicken Potstickers

Gluten Free Chicken Potstickers, originally uploaded by Kate Chan.

(Are you out there Colleen? I hope so! You’re the inspiration for this late night creation.)

Late last fall, my husband and I set out to recreate some egg rolls. Culling tips from his Chinese heritage, we had the filling in no time. It was the dough for the egg roll wraps that took us a tad longer – but not much. We played around a bit with starch and flour ratios and came up with a winning recipe.

While we were making egg rolls, my love remarked on how easily he thought we could make potstickers from the same dough. Lo and behold, Colleen asked about potstickers in February and I told her of his idea. And now, she’s posted another comment and let me know that the recipe did indeed work for her for potstickers. (Hooray!)

When my love got home, I told her of Colleen’s successful potstickers. That whole conversation just triggered a huge potsticker craving around the house and before I knew it, we were once again cooking at 11:30 PM. (Seriously, what is wrong with us? LOL)

I’m happy to report that not only do potstickers work very well with this wrapper recipe, but they are also easily frozen and made whenever you want them. (And this is told to you by someone who doesn’t freeze much because I prefer not too and hate defrosting breads, etc)

While forming potstickers does take a bit of practice and a little time, this one recipe will make two dozen potstickers. (Perfect for taste testing and freezing.) Don’t worry about crimping the edges of the potstickers perfectly, you just want them sealed. Potstickers are usually pinched/folded along the edges and the dough cooperates well with this IF you keep it moist while working.


  • Keep the prepared dough covered with a damp (not wet!) paper towel to keep it moist. I rolled the dough out in three of four batches and then used a large 3.5″ biscuit/circle cutter to cut out the wrappers. I kept the cut wrappers and the dough covered with the damp paper towels the entire time we worked.
  • Make the filling FIRST and have it ready to go so the wrappers are not sitting out while you make it.
  • Work with a buddy if you can find one. The work goes much faster. (We finished making one recipe in under an hour together.)
  • Potstickers are usually thicker than ravioli, but you can make yours thinner if you would like. Please adjust your cooking time for this change.
  • The filling does not need to be precooked for potstickers. Precooked filling (like in egg rolls) may be more crumbly than a potsticker filling which usually sets together as it cooks.
  • You can substitute pork for the chicken in this recipe to make a more traditional potsticker.

Here’s a picture of the crimped edges.
(Sorry the photo is a bit blurry, but I thought it might help to see the edges.)

Gluten Free Chicken Potstickers

Gluten Free Potstickers – Chicken Filling
Makes two dozen potstickers

2 chicken thighs, deboned, skinned and trimmed
3 garlic cloves
1 egg
1 Tablespoon cornstarch
2 Tablespoons GF Soy Sauce (We use San-J Gold)
1 Tablespoon sesame oil (or toasted sesame oil)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Chinese five spice
2 stalks of green onions, finely chopped
1/4 cup minced onion
1/2 cup chopped parsley


  1. Put chicken meat into the food processor with the garlic, egg, cornstarch, soy sauce, sesame oil, salt, pepper, and five spice. (Everything EXCEPT the green onion, onion, and parsley.) Process until you have a fine ground meat (which my husband is calling a “meat paste”.)
  2. Stir in by hand, onions, parsley and green onions.
  3. Set aside a make the potsticker wrappers.

Gluten Free Potsticker Wrappers
(Same recipe as for my GF egg rolls which can be found here.)

1/2 cup cold water + 1/4 cup cold water (added tablespoon by tablespoon) (**Or more!  Depends on your flours)
1 egg (whisked in to 1/2 cup cold water) + 1 egg for sealing egg rolls
1/2 teaspoon salt
1 cup rice flour
1/3 cup tapioca starch (+ more for dusting)
1/3 cup corn starch
1/3 cup sweet rice flour (+ more to avoid sticky dough)
1 teaspoon xanthan gum
1 teaspoon gelatin


  1. Blend all of the dry ingredients together in the bowl of your food processor.
  2. Mix together the egg and water. Slowly drizzle this liquid into the dough mixture with the food processor on. Process until the dough comes together. If the dough is sticky, add sweet rice flour by the tablespoon until it is no longer sticky. If the dough is too dry, add cold water by the tablespoon to pull it together.
  3. Roll out about 1/3 of the dough (keep the remaining dough under a damp paper towel) between two sheets of parchment paper. The dough should not stick to the parchment paper. If it does stick, knead some sweet rice flour into the dough until it no longer sticks.
  4. Roll the dough to 1/8 of an inch. (No thinner than 1/16″ or the dough will rip while cooking.)
  5. Cut into 3.5″ wide circles.
  6. Cover prepared/cut wrappers with a damp paper towel.
  7. Work quickly to roll out and cut remaining dough.


  1. Into each circle place a teaspoon or a teaspoon and a half of filling.
  2. Fold the dough in half, matching the edges.
  3. Crimp the edges by folding and tucking the edges as you would for a pie crust. (If the crimping is difficult, you can also seal them with a ravioli cutter or with a fork. Be careful not to pierce the dough with the tines.)
  4. Once the potstickers are assembled, there is no reason to cover them with a damp towel.


  1. Boil the potstickers (fresh, not frozen) for 8-10 minutes in rapidly boiling salted water.
  2. Drain.
  3. Pan fry the potstickers with olive oil to crisp the edges.
  4. Serve with dipping sauce.


  1. Boil frozen potstickers in rapidly boiling water for 16-20 minutes.
  2. Drain.
  3. Pan fry with olive oil to crisp edges.
  4. Serve with dipping sauce.

1 part white wine vinegar
2 parts GF soy sauce
minced garlic
minced ginger
red pepper flakes
(add a bit of sugar if too bitter for your taste)

Happy eating all!

PS. What’s a potsticker? Well, it’s a Chinese dumpling. And this dough? We’re using it next on peirogies. 🙂 Anything is possible. You just have to give it a try.



  1. Will you marry me? Ok, if you won’t marry me, you have to at least cook for me. I miss Asian food so much…my problem is I just don’t have the patience to make something like this, though it looks so darn good. Your photos are great and these potstickers look wonderful. And seriously, cooking at 11:30 at night…don’t you ever sleep?!

    Oh sleep – I love sleep! I love my Saturday nights more!

    And Steve, you could totally do this. I’ve seen those beautiful renovation photos at your house. Really – that is MUCH more time consuming and detailed! We made these together and were sitting down to snack on them within the hour. 🙂

    Tie an apron on the Artist and start up that food processor. 🙂

    On a side note – I’m happy to see a comment from you.. been wondering about you after the storms in your area. 🙂


  2. I have all of these ingredients!!! Wohooo! I can’t wait to try these. They look terrific. I haven’t been able to find GF soy sauce yet though. I’m not too sensitive so I can use up what I have in the house, but when I restock I want GF. Any recommendations?

    =) Hiya Zebe.
    Glad to hear that your pantry is stocked for this recipe. 😉
    As far as the GF soy sauce goes, we only use SAN*J’s Gold label tamari sauce. When we can’t find that, we use the low-sodium silver label. I hope you find it!

  3. oh. my. god. you are SO my favourite person right now!! I cannot wait to make these!!! thank you thank you thank you!!!!

  4. thank you soo much for posting this! i was going to experiment with a wrapper the other day and did all sorts of searching for dumpling recipes and finally gave up— everyone said it was impossible 🙂
    i can’t wait to try these!

  5. gluten and soy free mama says:

    Does anyone have any recipes for soy replacement? I love these Chinese recipes but am sooo allergic to all soy products – POOH! Thank you so much for this recipe – I will see what i can do on my own.

    I don’t take credit for any of these ideas, but I found a couple of GF/Soy-Free Mock “Soy” sauce recipes online. Here they are:

    2 cups beef broth
    2 tsp cider vinegar
    1 tsp molassas
    1/8 tsp ground ginger
    dash of pepper/onion powder/garlic powder
    Combine all in saucepan. Boil until reduced to 1/2 cup. Store in fridge.


    8 oz molasses
    3 oz balsamic vinegar
    sugar to taste
    Combine ingredients. Refrigerate.
    (This seems rather sweet to me. I think I would cut back on the molasses and make it more like 1 part balsamic vinegar and 2 parts molasses.)

    * 2 tablespoons reduced sodium beef broth
    * 1 tablespoon red wine vinegar
    * 1 teaspoon balsamic vinegar
    * 2 teaspoons molasses
    * 1 teaspoon sesame oil
    * 1/8 teaspoon garlic powder
    * black pepper to taste
    * 1/4 cup boiling water
    1. Combine all the ingredients. At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 tablespoons. 2. Store in a sealed container in the refrigerator. Use the sauce within 3 – 4 days.

    I hope this helps!

  6. LaChoy soy sauce is GF – which I can find at the *regular* grocery stores… some asian’s look down upon it though, say it tastes bad, esp when I bring it to a sushi restaurant. Oh well, make your soy sauce only out of soy and not wheat and I would happily eat your Kikkoman’s!

    Also, Bragg’s amino acid is like soy sauce, found at the health food store, and I *think* it is soy free – but you’d have to check…

  7. Kate –

    Do you have a good recipe for making stir-fried bok choy, cabbage or greens? My husband and I fell in love with them when we were in China back in March. We were in Beijing and Shanghai. We ate a lot of them with white rice! They also make a wonderful stir-fried celery dish that we were frequently served. We haven’t found the right recipe yet…can’t figure out the sauce…


    Renee –
    We make a lot of stir-fry greens (Spinach, gai lan, snap pea vine, etc). Which kind of sauce are you looking for? If you can describe the one you like, we can get you the recipe!

  8. Great. Looks nice. I just want to have it all. I could make one of for myself. Thank you.

  9. Yum Yum. You are so awesome. MUST make potstickers. I MUST.

    Renee- Bragg’s amino acid is made from soybeans, so unfortunately isn’t soy free. It is gluten-free, though. 🙂


  10. gasp! I sooo love you! *dancing in my chair* Yippee!!! I really missed potstickers 🙂

    Also, we are ok here in Denver. I noticed your comment to Steve, and fortunately, the tornadoes skipped over Denver. Despite what everyones news said, the tornadoes were actually up north, close to Wyoming. Those poor people, though. It is just devestating.

  11. Ah, bliss is a GF potsticker. I am making these for my next Asian dinner! Thanks for the recipe!
    For a soy replacement (for all those commenters above) try a mixture of fish sauce (for non veg soy replacement only) and mix some rice wine and lime jiuce and add a little red chile, garlic and dash of sugar or siracha paste. Not quite the same but a mighty fine dipping sauce that is tart and salty. More of a Vietnamese style dipping delight.

  12. This looks fabulous. I’ve really missed having some of our Asian favorites since having to go GF. Thank you so much for working up this recipe. I’ll have to give it try pretty soon.

    Sheltie Girl @ Gluten A Go Go

  13. Has anyone else actually tried making these? I failed miserably – the dough was so stiff, it actually tripped the overload sensor on my Cuisinart food processor. I am sure I did something wrong, but for the life of me I can’t figure out what. I measured everything carefully and followed the recipe to the letter.

    Hello Greg –

    The dough needs to have enough water added to make it pliable. Since all GF flours vary in their moisture content, it is possible you need to add much more water than I do. (This is one of the draw backs of GF recipes. Regular gluten recipes add more flour to adjust consistency of the dough whereas we have to add more/less liquids.)

    I have received quite a few email from people who have made the recipe successfully. I am sorry to hear that it didn’t work for you the first time around. =(. Next time with a bit more liquid/water, hopefully it will work successfully for you.


  14. Thanks, Kate. I’ll definitely keep trying. Gluten-free is brand new to me! I have a lot to learn. Quick question, is it 1 egg whisked into 1/2 cup water PLUS another 1/2 cup water?

    Yes – I whisk the egg into the water and then keep adding water little by little until the dough is pliable.
    Like last night, a bread I make usually takes 3/4c of water, but I had to use 1 1/4 cups of water to get the consistency I needed. It just takes a little practice…. or a lot of practice, in MY case. LOL

  15. Woo Hoo! I am so excited to see this recipe. I cannot wait to try it. Your egg roll wrapper recipe worked so well for our potstickers, my daughter is still talking about it, even though her birthday was weeks ago. 🙂 My husband has in mind some crab rangoon too, and I think it would work smashingly for that as well.

    Keep up the great work. I will keep reading – and eating!

  16. I made potstickers tonight with this dough and a different filling recipe (pork and cabbage), and they came out *fantastic*. My mom, who has always made hers with a wheat-flour dough, said they were the best she’s ever had– and I’m pretty happy with myself when I can outcook Mom.

    I wound up using my usual potsticker recipe, just with this flour mix instead of wheat. I left the egg out entirely, and mixed the dough with chopsticks and my hands (it needed a little extra water and some kneading). To roll out the dough, I divided it in thirds, rolled into long snakes about an inch in diameter, and cut those into pieces about an inch long, then rolled out the little chunks of dough between pieces of wax paper to about 3 inches in diameter. I got 24 potstickers from this recipe.

    After filling and closing the dumplings, I browned them in a little oil, then added a cup of GF chicken broth and covered them to steam, with the lid a little tilted to let some steam out. After the broth evaporated, the bottoms browned up again beautifully.

    They were so good! I can’t say it enough! I can’t wait to try this for pierogies.

  17. Let the record show that my first failed attempt was caused 100% by operator error. I tried again last night, and the wrappers turned out wonderfully! (thanks Kate for the coaching)! It is my considered opinion that these wrappers are FAR superior to those wheat based ones you buy in the store.

    Hooray! Greg, I’m so happy that this recipe worked for you too! Potstickers all around, I say! 🙂 -Kate

  18. These wrappers are hands down the best gluten free dough EVER! I made them last night, and will post about my results on my blog later today, but I wanted to come here and say THANK YOU! I made mine in a kitchenaid mixer, only added maybe 1 tblsp of the extra 1/2 cup water, and used 1/4 tsp of agar instead of gelatin, as we were making vegetarian potstickers this time. I am amazed at the pliability of this dough. It rolled out SO thin and tasted amazing, I’m thrilled there is some dough left to try making raviolis, and we froze about 16 potstickers (uncooked) for later dinners. THANK YOU so much Kate!!

    Thank YOU, Gaile! I’m glad you are enjoying them too. Gotta love the versatile dough! 😉 – Kate

  19. I just made these for the first time and loved them. I think I need to work on the wrappers a little more. I used GF all-purpose flour by Red Mill. I think next time I’ll make my own based on your recipe. 🙂

  20. Thank you! I have a freezer of packets of regular storebought wrapers. the DR told me friday im all gluton free now. I was wondering how I would make my potstickers now. Your my saviour. They do look good too.

  21. Thank you so much!!!!

  22. I am just curious- have you every tried using a tortilla press for the rounds? I am toying with getting one and if it worked it would cut a ton of time off! I so miss potstickers. Will definitely be trying this..

  23. Do you think I can substitute another starch for cornstarch? We can’t have corn.
    Years ago, we used to make potstickers a lot, and I’ve been really missing them. I regularly use tapioca starch and potato starch. Has anyone tried it cornstarch free?
    We are making them for Christmas Eve dinner, along with whole fish cooked with scallions, garlic and ginger.

    • hmmmm…haven’t tried this, but I would use a mix of both to make up for the cornstarch. Some use arrowroot instead of cornstarch but I’m not sure if it is in equal amounts or not. Sorry I’m not much more help!

  24. Thanks,

    Just made my first potstickers GF using a filling recipe from Fine Cooking and your GF wrapper….fantastic. My gluten eating husband just loved them, and needless to stay we polished off the whole lot!

  25. Carol Cripps says:

    I ;can make shao mai (sp?) again! Thanks once again, Kate. And, of course, potstickers, and egg rolls – the nephews are going to have me in the kitchen *forever*! I’ll get them back, though. They’ll have to clean up.

  26. Gluten Free-Casein Free-Soy Free-Sugar Free says:

    Kate, What an awesome website you have!! Just made these potstickers and they are scrumptious!! This is definitely a finicky recipe, though. I wanted to feed a large group tonight and freeze some for another day. My first batch turned out PERFECT and the second time around, the dough just would not cooperate! I spend all day in the kitchen cooking for our allergies and this recipe was one of the more labor intensive ones I’ve made, but so worth it for a treat now and then.

    For people who can’t do soy (like our family) there are several recipes for mock soy sauce, but we prefer the flavor and soy sauce-like consistency of Coconut Secret (coconut aminos). Hope that helps another family out! Blessings to you, Kate!!

  27. I love you. I was just telling my husband today that while potstickers are the ONE thing I will suffer for, I would love to find a “safe” version that still made me as happy as regular ones. YOU HAVE MADE MY … well LIFE lol. I will be making these as soon as I get to town to buy a couple of the ingredients that I am out of …and then I will be linking back here! Thank you SO much.

  28. Going to try this out. Shared it with a friend who recently went gluten free too.


  29. I love this recipe. Although my family does not have to eat gluten free (at the moment anyway) I made this for them and they loved it! Even my hubby who says he can tell the difference from my “regular” cooking and the gluten free still liked them. Thank you for putting up your site. Looking forward to trying some of your other recipes.

  30. I just recently went GF and came across this post via a google search. So excited to find a recipe for GF wrappers, as potstickers are a huge favorite in our house! One question though, I can’t have eggs, and I’m hoping to still be able to adapt this recipe. Would it be possible to replace the egg with something else, or even just add extra water?

  31. Reblogged this on Gluten Free Gobsmacked and commented:

    Apparently there is something about the end of May that makes me crave potstickers! When I sat down to look up my recipe, the date brought me back. FOUR years ago Saturday I posted this recipe for gluten free potstickers. And I’m off to make a huge batch for the freezer for weeknight meals and another for the Holiday Weekend BBQ with friends. YUM! Anyone want to come help crimp the dough? (I’m not so fab at that part. LOL!)

  32. Joyce Hawkinson says:

    Who do I talk to about cleaning drool off my keyboard? These sound sooo good, especially after reading the comments. Quick pan fry, then steaming in chicken broth until they brown up again….wonderful idea. And the Vietnamese dipping sauce recipe sounds like one I’ve used and loved. This dough is going to be my basic go-to for lots of things I’ve been missing.

  33. These look delicious. Thanks for the recipe.


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