Gluten Free Potstickers





Introduction: Gluten Free Potstickers

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Step 1: Ingredients

Step 2: Rolling and Cutting

Step 3: Frying and Steaming

Step 4: Enjoy



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potstickers looks healthy :)

You should try cooking them in the oven. They are healthier that way. Here in Argentina we call them empanadas, and the fillings are diverse, from ham and mozzarella to chopped meat (with onion, egg, olives, etc.). You can even try different cheeses and different charcuteries. They are all great!

Canola Oil... if you are worried about allergens that is probably not the best choice. It's low levels of saturated fat means it oxidizes easily at heat, and most canola oil is hydrogenated and deodorized just to make it store for a reasonable amount of time. Coconut oil/lard/ghee/even butter are much better.

Here in Turkey we mainly use olive oil for frying purposes. In fact we mainly cook everything with olive oil. It is the major component of our diet I think it is healthier than other choices.

Thank you for your comment. I'll have to look into canola oil some more. The brands I use aren't hydrogenated or solid at room temperature. I wish I could use coconut oil; my son is allergic to coconut.

I'm sorry if I missed something but, what did you use for the filling?

Hi Jooks,
This recipe is for the gluten free dough. Be creative for a filling. They work well for savory or sweet filling. Hmm...I think I'll have to make these again :D

Potstickers are the best!!!