Crispy Pork Potstickers with Asian Dipping Sauce (GF + Dairy Free)

The first time I made these pork potstickers it took me a while - but it was worth it as they tasted great! They are a combination of pork, ginger, onion, garlic, and soy sauce all wrapped up in a gluten-free dumpling wrapper, pan-fried until golden brown then steamed until cooked. As usual, I combined and modified many recipes to get the final result. I used the pork filling recipe from the pork potstickers recipe on Cook2eatwell, the gluten-free potsticker wrapper dough from Venanricha, the cooking method from a Shu Mai Dumpling recipe on Veganricha, and the dipping sauce and dressing for the Asian salad that I served with them from Sweet Peas and Saffron.

If you’re wondering what the difference is between a perogy, a dumpling, a potsticker, and shumai, here is my take on it:

A perogy or pierogi is a north American crescent-shaped dumpling stuffed with mashed potatoes, cheese, sauerkraut, buckwheat, or fruit. The dough is typically denser than the dough of dumplings, potstickers, and shumai.
A dumpling is a ball of dough filled with a variety of ingredients that are boiled until ready.
A potsticker is a dumpling that is crispy on the outside. Potstickers are fried then it is steamed until they are fully cooked.
Shumai or siumai are traditional steamed Chinese pork dumplings that can also contain other ingredients. They are typically served in dim sum.

This recipe makes about 11 potstickers.

gluten-free-dairy-free-pork-potstickers-della-reside

Ingredients

For pork filling:

1 lb ground pork
1/2 c grated carrot
1/2 tsp ginger powder
3 cloves garlic chopped
3 T. soy sauce
1 tsp Himalayan salt
1/2 tsp pepper
3 T. chopped onion

For potsticker wrappers:

1/2 c white rice flour
2 T tapioca starch
1/3 tsp Himalayan salt
1 tsp Xanthan gum
1 tsp oil
4-6 T hot water

Instructions

Prepare pork filling

Mix all ingredients for pork filling, cover, and refrigerate until dough is prepared. You may want to cook a little bit of the port filling so you can adjust spices as desired before making the potstickers.

Prepare potsticker dough

Whisk rice flour, tapioca starch, and xanthan gum in a bowl.
Add salt and oil.
Add hot water a tablespoon at a time, and mix it in by pressing with a spoon.
When the dough starts to form crumbs, use your hands to press together into a ball.
Knead the dough for 2-3 minutes until very smooth.
Cover with a towel and let sit for about 20 minutes.

Assemble potstickers

Take a small piece of dough, roll it into a ball about 1” round then roll it into a 3-inch circle.
Put some pork filling in the middle then gather up the edges of the wrapper around the filling and squeeze the edges together to form a little bundle. You can also leave the top open if you prefer.
Place the potstickers on parchment paper or damp paper towels and cover until you have them all made and they are ready to cook.

Cook potstickers

Brush oil on the bottom of a large fry pan.
Heat to medium-high heat.
Add the potstickers. Push them down a bit to flatten the bottom and cook for 2-4 minutes until they are turning golden brown on the bottom.
Add 1/4 cup of hot water, cover, and steam for 7-10 minutes. I check at 7 minutes then adjust the steaming time accordingly.

Serve hot with dipping sauces such as the Asian dressing below, sweet and sour sauce, orange ginger sauce, or a sweet chili sauce.