Homemade Gluten Free Vegetable Potstickers

These simple vegetarian pot-stickers are anything but ordinary! Stuffed with Shiitake mushrooms and Napa cabbage. My version comes with a vegetarian filling, but feel free to swap the vegetables for meat. Makes 20 pot stickers


potstickers dumplings


2 cups Authentic Foods Steve's GF Bread Flour. Found at most health food stores and online (amazon, vitacost).

1/3 cup organic all vegetable non-hydrogenated shortening

1 1/2 cups water

1 small head Napa cabbage (shredded)

8 oz Shiitake mushrooms, chopped into small pieces

2 tbsp Chives, thinly sliced

1 teaspoon minced ginger root

2 garlic cloves, minced

4 scallions, thinly sliced

2 tablespoon rice wine (mirin)

1/2 teaspoon sea salt

1 tablespoon rice vinegar

3 tablespoon sunflower oil


1. In the bowl of a stand up mixer place the flour and add 1 1/2 cup of water and shortening. Mix until the dough forms. If necessary add more water, to get the consistency on the picture below. Set aside.


2. To make the filling. Heat 1 tablespoon sunflower oil in skillet over medium high-heat and saute the garlic until soft for about 1 minute. Add cabbage. mushrooms, chives, scallions and ginger, cook for about 5 minutes, stirring occasionally. Add the rice wine (mirin) and vinegar.  Stir until tender, 3-5 minutes. Let cool completely.


3. Roll out the dough on a well-floured surface. Roll it into a thin log about 10" long and cut it with a 2 1/2-inch round cutter. Fill each round with 2 teaspoons of filling and pinching the edges with your finger to seal. Normally I would cover the rest of the dough while working on each one, but the beauty of the Steve's flour mix is that it doesn't dry out. Place the finished dumplings on a baking sheet.

potstickers vegan

4. Heat the remaining 2 tablespoons sunflower oil in a large skillet over medium heat. Working in batches, add potstickers in a single layer and cook until beginning to crisp on both sides, about 2-3 minutes per side. Working quickly add 1 cup of water to the pan , cover and cook until liquid has evaporated and bottoms are crisp and golden.

5. Serve intermediately. Use any dipping sauce alongside the potstickers, As a replacement for soy sauce, we use coconut aminos. 




1 comment


Finally!! I can eat potstickers again!! It’s been such misery to be deprived of so many of my favorite Asian foods. Can’t wait to make these!! Thank you from the bottom of my heart!

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