Gluten-Free Potstickers in Rice Wrapper
By the Gluten Free Recipes team ·
Delight your guests with these delicate, savory gluten-free potstickers, encased in a tender rice wrapper. Each bite offers a burst of flavorful filling complemented by a satisfyingly chewy exterior, perfect for any gathering.
At a glance: This easy party and appetizers recipe yields 8 servings in about 40 minutes (20 min prep, 20 min cook). It uses 10 ingredients — including ground chicken or pork, finely shredded napa cabbage, minced fresh ginger — and walks through 7 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Potstickers in Rice Wrapper: When preparing this party and appetizers recipe, exercise extreme caution with ingredients like gluten-free tamari or tamari; always choose certified gluten-free versions. Ensure all utensils and cooking surfaces are thoroughly cleaned to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Potstickers in Rice Wrapper: This recipe relies on naturally gluten-free ingredients like rice wrappers and corn-based products. It avoids all gluten-containing grains.
Ingredients
- 2 cups ground chicken or pork (or finely chopped firm tofu for vegetarian)
- 1/4 cup finely shredded napa cabbage
- 2 tbsp minced fresh ginger
- 2 tbsp minced garlic
- 2 tbsp gluten-free soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp rice vinegar
- 1 package round rice wrappers (about 3-4 inches in diameter)
- 2 tbsp vegetable oil for pan-frying
- 1/4 cup water for steaming
Instructions
- 1
In a medium bowl, combine the ground chicken or pork (or tofu), shredded napa cabbage, minced ginger, and minced garlic. Mix these ingredients thoroughly until well incorporated.
- 2
Add the gluten-free soy sauce or tamari, sesame oil, and rice vinegar to the filling mixture. Continue to mix until all the flavors are evenly distributed and the filling is cohesive, about 2-3 minutes.
- 3
Prepare your rice wrappers by dipping one wrapper at a time into warm water for about 15-20 seconds until pliable but not overly soft. Lay the softened wrapper flat on a clean, damp surface.
- 4
Place about 1 tablespoon of the filling mixture onto the center of the softened rice wrapper. Fold the bottom edge of the wrapper up over the filling, then fold in the sides, and finally roll it up tightly to form a potsticker shape. Repeat with the remaining filling and wrappers.
- 5
Heat the vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Carefully arrange the potstickers in a single layer, ensuring they don't touch, and pan-fry for about 3-4 minutes until the bottoms are golden brown and slightly crispy.
- 6
Pour the 1/4 cup of water into the hot skillet, immediately cover with a lid, and reduce the heat to medium-low. Steam the potstickers for about 8-10 minutes, or until the wrappers are translucent and the filling is cooked through. The potstickers should feel firm and tender.
- 7
Remove the lid and allow any remaining liquid to evaporate for about 1-2 minutes. Serve the gluten-free potstickers immediately with your favorite dipping sauce, such as gluten-free soy sauce, chili oil, or a ginger-scallion sauce.
Nutrition (per serving)
Tips & Notes
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
- Rinse rice until the water runs clear to remove surface starch and prevent clumping.
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