Gluten Free Potstickers

About: I'm mother of two wonderful boys with several food allergies. My recipes will be free from: wheat, eggs, soy, peanuts, tree nuts/coconut, sunflower, and sesame. I've learned so much in the past year and wo...

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Step 1: Ingredients

Step 2: Rolling and Cutting

Step 3: Frying and Steaming

Step 4: Enjoy



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    9 Discussions


    5 years ago

    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!


    5 years ago on Step 3

    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.

    2 replies

    Reply 5 years ago on Introduction

    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.

    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


    5 years ago

    Potstickers are the best!!!