Gluten Free Potstickers with Ground Chicken Spinach Filling

March 27, 2021
gluten free potstickers

I will be making gluten free potstickers with homemade wrappers and savory chicken and spinach filling.

Potsticker is just a classic recipe, loved by everybody. Because I have gluten allergy, I can’t enjoy regular potstickers. After many tries, I’ve finally found a perfect combination to make the gluten free potstickers wrappers that is the closest to the real deal. Today, I’m sharing this recipe, hoping those of you who have gluten allergy like me can start enjoying potstickers again.

The filling I’m making in this recipe is ground chicken and spinach. Traditionally, cabbage and ground pork are used but the combinations for the filling are endless.

For example, you can use cabbage, spinach, napa cabbage, Chinese chives, or bok choy for your veggie option. For the meat, ground pork, ground chicken, turkey, beef and even fish can be used.

If you prefer vegetarian style, you can use the combination of bean curds, cellaphane noodles and vegetables of your liking.

Ingredients

gluten free potstickers

Gluten Free Potstickers Wrappers

  • 1 cup of rice flour
  • 1/2 cup of tapioca flour
  • 1/4 cup of potato starch
  • 3/4 ~1 cup of hot water
gluten free potstickers

Spinach – Ground Chicken Filling

  • 1/2 lb of ground chicken
  • 1/2 bunch of spinach
  • 1 teaspoon of sesame oil
  • 1 teaspoon of soy sauce
  • 1/2 tablespoon of salt
gluten free potstickers

Dipping Sauce

  • 1 tablespoon of soy sauce
  • 1/2 tablespoon of black vinegar
  • 1/2 teaspoon of sesame oil
  • Some chili sauce if want spicy sauce

Gluten Free Potstickers

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Gluten Free Potstickers with Ground Chicken Spinach Filling

Ingredients

Gluten Free Potsticker Wrapper

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch
  • 3/4 ~1 cup hot water

Spinach - Ground Chicken Filling

  • 1/2 lb ground chicken
  • 1/2 bunch spinach
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1/2 tsp salt

Dipping Sauce

  • 1 tbsp soy sauce
  • 1/2 tbsp black vinegar
  • 1/2 tsp sesame oil
  • chili sauce, (optional)

Instructions

Preparing the Filling

  • 1)

    The key for making the gluten free potsticker or gyoza is to prepare the filling first and then make the wrappers right before you are ready to wrap them.

  • 2)

    Finely chop the spinach

  • 3)

    Transfer the finely chopped spinach into a clean mixing bowl.
    Sprinkle ½ tsp of salt and work the salt into the spinach.
    Let it sit for about 15 to 20 minutes.

     

  • 4)

    When the time is up, squeeze out all the juice.

  • 5)

    Add ground chicken into the spinach with 1 tsp of soy sauce and 1 tsp of sesame oil.
    Mix well to combine all the ingredients.

Making the Wrappers

  • 1)

    In a clean mixing bowl, mix 1 cup of rice flour, ½ cup of tapioca flour, and ¼ cup of potato starch.

  • 2)

    Add ¾ to 1 cup of hot boiling water into the flour mixture.
    Add ½ of the water first. Mix it in with a spoon because the water is still very hot.

  • 3)

    When the mixture starts to cool down, you can knead with your clean hand.
    Continue to add water in as you knead until you have one malleable piece of dough that’s not crumbly or too sticky.

  • 4)

    Spread a thin layer of dry rice flour on your working surface
    Roll the dough into an elongated log.
    Cut into 16 equal portions. You can use the scale if you want to be precise.

  • 5)

    Keep the cut-up dough under a moist paper towel to prevent them from drying out.

Folding Potstickers Technique 1

  • 1)

    Place 1 piece of dough on your working surface and shape it into a circle then press both sides down with the palm of your hand.

  • 2)

    Start rolling the dough while rotating. Your wrapper should be this thin and about the same size as the regular store-bought wrapper

  • 3)

    Moisten around the wrapper with water

  • 4)

    And add roughly 1 tablespoon of the filling in the center

  • 5)

    To make the potsticker shape, first, fold the wrapper in half and pinch together at the center. Next, hold the top layer, fold toward the center and pinch down onto the bottom. Continue this technique until you reach the edge of one side. Repeat the same with the other side.

Folding Potstickers Technique 2

  • 1)

    Roll your dough thin like how we did it previously. Add the filling in the center.

  • 2)

    Fold the wrapper in half. Then simply pinch the top and the bottom layers together to close the potstickers.

Cooking Potstickers

  • 1)

    Oil a frying pan and cook the potstickers on high heat for about 1 minute.
    Make sure the potstickers are not touching each other. Unlike regular wrappers, gluten free wrappers are stickier. When they are stuck together, it will be harder to separate them. And will most likely to breaks apart

  • 2)

    When the time is up, pour in 1 cup of water and cover with a lid. Lower the heat to medium-high and continue to cook for 6 minutes or until the water has all been evaporated

  • 3)

    When the potstickers are done, the bottom should be lightly browned. Take the potstickers out and serve them hot with dipping sauce

Dippping Sauce

  • 1)

    Combine 1 tablespoon of soy sauce, 1/2 tablespoon of black vinegar, and 1/2 teaspoon of sesame oil. Add some chili sauce if you like to make your sauce spicy.

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