Homemade Gluten Free Potstickers Recipe by Julie - Mrs. Lin's Kitchen
Cooking Instructions 1 Tips: 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. 6 In a clean mixing bowl, mix 1 cup of rice flour, ½ cup of tapioca flour, and ¼ cup of potato starch. 7 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. 8 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. 9 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. 10 Tips: Keep the cut-up dough under a moist paper towel to prevent them from drying out. 11 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. 12 Start rolling the dough while rotating. Your wrapper should be this thin and about the same size as the regular store-bought wrapper 13 Moisten around the wrapper with water 14 And add roughly 1 tablespoon of the filling in the center 15 Folding Technique #1: 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. 16 Folding Technique #2: Fold the wrapper in half. Then simply pinch the top and the bottom layers together to close the potstickers. 17 Continue to fold until your run out of the cut-up dough pieces 18 Oil a frying pan and cook the potstickers on high heat for about 1 minute. 19 Tips: 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. 20 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 21 When the potstickers are done, the bottom should be lightly browned. Take the potstickers out and serve them hot with dipping sauce 22 To make the dipping sauce, 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. 1 Tips: 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. 1 Tips: 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 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. 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. 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. 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. 6 In a clean mixing bowl, mix 1 cup of rice flour, ½ cup of tapioca flour, and ¼ cup of potato starch. 6 In a clean mixing bowl, mix 1 cup of rice flour, ½ cup of tapioca flour, and ¼ cup of potato starch. 7 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. 7 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. 8 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. 8 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. 9 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. 9 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. 10 Tips: Keep the cut-up dough under a moist paper towel to prevent them from drying out. 10 Tips: Keep the cut-up dough under a moist paper towel to prevent them from drying out. 11 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. 11 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. 12 Start rolling the dough while rotating. Your wrapper should be this thin and about the same size as the regular store-bought wrapper 12 Start rolling the dough while rotating. Your wrapper should be this thin and about the same size as the regular store-bought wrapper 13 Moisten around the wrapper with water 13 Moisten around the wrapper with water 14 And add roughly 1 tablespoon of the filling in the center 14 And add roughly 1 tablespoon of the filling in the center 15 Folding Technique #1: 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. 15 Folding Technique #1: 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. 16 Folding Technique #2: Fold the wrapper in half. Then simply pinch the top and the bottom layers together to close the potstickers. 16 Folding Technique #2: Fold the wrapper in half. Then simply pinch the top and the bottom layers together to close the potstickers. 17 Continue to fold until your run out of the cut-up dough pieces 17 Continue to fold until your run out of the cut-up dough pieces 18 Oil a frying pan and cook the potstickers on high heat for about 1 minute. 18 Oil a frying pan and cook the potstickers on high heat for about 1 minute. 19 Tips: 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. 19 Tips: 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. 20 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 20 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 21 When the potstickers are done, the bottom should be lightly browned. Take the potstickers out and serve them hot with dipping sauce 21 When the potstickers are done, the bottom should be lightly browned. Take the potstickers out and serve them hot with dipping sauce 22 To make the dipping sauce, 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. 22 To make the dipping sauce, 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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