Potstickers | Gluten Free, Low FODMAP

Do you ever see those gorgeous photos of crispy, fried, steamy potstickers (or gyoza) and only wish you could have a gluten free version? Well, your dreams are about to come true! Yes, the gluten free dough is a little tricky with a couple of steps, but once you’ve made it, it rolls and handles SO well. It will puff a little as it cooks, so the nicely crimped edges I made were lost in translation, but the fried bottom, soft top and delicious filling make up for that!

Gluten Free Potstickers Two Ways

MAKES

About 24 to 30

INGREDIENTS

The pork and cabbage filling is more traditional, but the chicken and vege filling is the kids favourite!

PORK + CABBAGE POTSTICKERS

1 batch gluten free flat bread dough
500gm pork mince
1 cup finely shredded cabbage (not Savoy)
2cm x 2cm ginger root, finely grated
1 tsp garlic infused olive oil
2 tsp roast onion infused olive oil
2 tsp miso paste
1 tsp sesame oil
1 tsp Chinese cooking wine
2 tbsp green part of spring onion
1 chilli or 1/4 tsp chilli powder

CHICKEN + VEGE POTSTICKERS

1 batch gluten free flat bread dough
500gm chicken mince
2 cup finely grated veges (carrot, zucchini, Jap pumpkin, greens)
1/2 tsp garlic infused olive oil
1 tsp roast onion infused olive oil
1 tbsp gluten free tamari
1 tbsp gluten free oyster sauce
1 tbsp finely chopped Thai Basil or coriander

METHOD

  1. Make gluten free dough as per recipe, chill in fridge whilst making filling
  2. Combine ingredients for filling
  3. Roll out gluten free dough to be quite thin (about 3mm), and use a cookie cutter to cut out rounds to the size you want (about 8cm round)
  4. Place the dough rounds on a baking tray, lined with baking paper. Repeat with gluten free dough, until all has been used to make rounds.
  5. Place 2 tsp of filling on each dough round.
  6. Fold in half, crimping the edges of the dough round together (don’t worry about getting this too perfect, just make sure they are sealed together. This gluten free dough tends to puff a little as it cooks, so the crimping design is lost anyway)
  7. Heat cooking oil in a frypan that has a lid (or can fit a large plate on top as a lid) over medium heat
  8. Place potstickers in frypan carefully, don’t overfill
  9. Fry for 5 to 10 minutes until brown
  10. Carefully add 1/4 cup of water, place lid or cover on frypan, and allow to steam for several minutes
  11. Remove potstickers from frypan. Repeat with rest of the batch.
  12. Serve with a sprinkling of sesame seeds, chopped green ends of spring onions, sweet chilli sauce and tamari.

MEAL PREP/ COOK ONCE, SERVE TWICE

  • You can make both the dough and the filling in advance, then roll out the dough, assemble and cook the potstickers closer to serving. Or you can make and assemble potstickers in advance, store in the fridge, then cook just before serving. I have also frozen the uncooked potstickers, and they have defrosted and then cooked quite well

NOTES

  • You can bake these potstickers, they just get a bit puffier looking
  • If you are new to Low FODMAP Way of Eating, check out my beginner’s guide.
  • If you do not need a low FODMAP version, you can use savoy cabbage, corn kernels, mushrooms, peas, finely diced onion and crushed garlic.