Gluten-free Potstickers filled with Sweet & Sour Tempeh and Celery. Vegan Gum-free Recipe

Gluten free Potstickers filled with Sweet & Sour Tempeh and Celery | Vegan Richa

When I shared the Shu mai post, on facebook the other day, it kinda went viral :) (I don’t really know why they went so viral :). I got requests for a gf wrapper. I decided to take that up, so that all of us can enjoy them, with or without gluten. 

The wrappers are rice flour + starch wrappers. For no fail, use nicely hot water and knead them well. You really have to roll them between parchment for the best result too. Roll them larger, or make small balls of the dough and roll each one. Either way it takes some time :) These rice flour wrappers actually roll out much easier than the regular with gluten wrappers. The regular wrappers keep shrinking back if you don’t let them rest a bit during rolling. The rice flour ones are however prone to breaking easily. They can be steamed as well as fried.

The wrappers can be used to make Siumai, wontons, gyoza or other dumplings. Make them as thin as you can, stuff with any fillings of choice, make some, fry or steam, and report back!

I added some sweet and sour tempeh and crunchy celery in these Jiaozi. The tempeh works really well to imitate any kind of meaty pot sticker filling. you can use other veggies or lentils or any fillings of choice. 

For a regular white flour, with gluten wrapper, see my Shu mai post.

3 days until the nominations for Saveur 2014 food blog Awards closes! I would really appreciate a nomination this year :) . It takes 15 seconds to fill the form. find it here. :)

Eat me!

You can use these wrappers to make steamed Shu Mai/Siu Mai stuffed with broccoli and zucchini in garlic sauce. seen below.

Other goodies to try.
Bao – soft steamed buns filled with veggies tossed in asian sauces.
For a Gluten-free Bao buns, use my GF buns dough. Add more oat flour so it is easy to handle, shape, fill and steam.
Or make some Sweet and Sour Lentil Lettuce Wraps!

Make the Tempeh filling. 

make the wrappers: Mix all the dry ingredients and whisk well. Add hot water and oil and knead into a soft non sticky dough.
Roll the dough out between 2 parchments. Whole dough or small balls of dough. Make 3.5 to 4 inch rounds, by using a cookie cutter or by rolling out small dough balls.

Add filling with about a 3/4 inch on the edges left to seal. Brush water on the edges. Gently Fold and gather. Keep under a damp towel until all potstickers are shaped.
Brush oil on the pan and heat at medium high heat. Add the potstickers and cook for 2-3 minutes or until golden. Ignore my random pleated potstickers :)

Add water or broth, cover and steam until all of the water is gone. Flip and cook the other side for a minute.
Brush in sesame oil and serve with dipping sauce of choice. 

Gluten Free Potstickers filled with Tempeh and Celery
Allergen Information: Free of Dairy, egg, yeast, gluten, nut, corn. Can be made soy-free with different fillings.
Makes 14-16 depending on the size

Tempeh filling:
4 oz Tempeh, cubed to 1/2 inch pieces.  (1/2 a package)
1/4 cup water
2 Tablespoons Sweet and sour sauce
1/4 tsp garlic powder
1/4 tsp sriracha or other hot sauce
1/4 cup finely chopped celery

GF Potsticker Wrapper:
1/2 cup white rice flour
2 Tbsp Tapioca starch
1/3 tsp salt
1 tsp oil
5-6 Tbsps hot water

oil and sesame oil for cooking
Dipping sauces to serve with

Make the Tempeh filling:
In a pan, add chopped Tempeh and water and bring to a boil on medium heat. Boil for 2 minutes. Add the sweet and sour sauce, sriracha and garlic powder and mix well. Reduce heat to low-medium and continue to cook until almost dry. Total 10-11 minutes. Press and mash the tempeh. Taste and adjust salt, spice, sweet. Add in the celery and keep ready.

Whisk the rice flour and tapioca starch well. Add salt and oil and mix in. Add the hot water (close to a boil) a Tablespoon at a time, mix with a spoon by pressing in. When the dough starts to form crumbs, use your hands to knead and press together and see if you need more water. Knead the dough for 2-3 minutes until very smooth. Cover with a towel and Let sit for atleast 20 minutes. 
Roll the dough out between two parchment sheets. You can roll the entire dough out or make smaller balls of the dough and roll individually. Roll them out as thin as possible without tearing. If they are too thick, the wrappers will taste doughy. If you roll the entire dough ball, the center will be thicker, so cut the potstickers from the edges using a cookie cutter (3.5 – 4 inch), collect the center dough and roll out again. Use a little rice flour if needed. 

Add the filling to the rolled out dough, Apply water on the edges, fold, seal and pleat. Here is a video to make them, Keep them covered until ready to fry or steam. 
Brush or spread oil evenly on a large pan. Heat at medium high heat. Add the potstickers and cook until golden (2-3 minutes). Gently add a 1/4 cup of water, cover and steam for 3-4 minutes or until all water is gone. Flip and cook the other side if you like for another minute. I cooked about 8 together. 
Place them on the serving dish . Lightly brush with sesame oil and serve with dipping sauces like soy sauce, sweet soy sauce (soy sauce + maple + minced ginger + vinegar + sesame oil), spicy soy sauce(soy sauce + sriracha + maple + sesame oil). The sauce in the pictures is teriyaki + sesame seeds. 

To steam use this method (7 -8 minutes in a steamer basket) as the Shu mai dumplings. you can shape them as potstickers or shu mai. 

I could roll the entire dough to 12 inches or so without a single tear on an even surface with light and even pressure. if you are not sure, start with rolling out small balls of the dough. Don’t use too much rice flour as the parchment will keep slipping. While folding potstickers also use light pressure. If the wrapper breaks, you can just stick it back together by pinching it with a little water. 


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    • Martha says

      Hello Richa,

      I made this recipe and found the dough easy to work before resting. Once it was rested turned dry and kept breaking on me, it was quite hard to work. Also because of it had to make them quite thick and barely got enough for two people ( I did double the amounts tough)

      • says

        hmm I am not sure what happened. Maybe the type of flour? You can knead the dough again with a sprinkle of water until is it more workable and then roll it out.

  1. says

    Holy moly Richa!! These look insanely good. As a family we’d frequently go for dim sum on Sundays and I was crazy for all the little dumplings.
    Fantastic that you made these gluten free.

  2. says

    Amazing! I’ve always been intimidated by the concept of making wonton wrappers from scratch to begin with, and here you’ve even upped the ante with a gluten-free rendition! You truly have a culinary gift… I’m stunned!

    • says

      Brown rice flour will work. The only other flour i have tried was oat and it did not work at all. You can probably sub a portion of the rice flour with other flours and try it. adjust wet quantitities and knead into a smooth soft dough. probably also add some flaxmeal.

  3. says

    I am making these for a different filling but wonder if 10 minutes is enough when covering it. I looked at a Gyoza recipe and the dough sits for an hour. I’ll just leave it for at least 10 mins and start my mushroom filling then… Might deep fry these…

  4. says

    Oh… my…. GOODNESS (Sorry, sorry, for a moment there all of my mom’s old Shirley Temple movies she used to have me watch – wasn’t allowed to watch ‘real’ tv until I was 15 – suddenly came out of the back of my brain and out my mouth in the sheer stunned joy at the idea of a GF potsticker). I am practically doing backflips at this idea. Almost more then ‘real’ bread, I desperately miss dumplings of all kinds and this just looks so amazing, I can barely make myself stay in my seat – which I have to, I can’t eat solid foods for the next week until I have my wisdom teeth cut out, so it’s just yearning and the wish I could send you flowers or something for figuring out such tasty looking treats. Well, yearning/wishing/and now printing out multiple copies of the recipe to stick all over the house as something to keep my spirits up in this week of juice, smoothies and jello. Hmm… do you think these would freeze well enough to make ahead for quick meals later? I know the ‘normal’ wheat versions freeze great, just not sure about a GF version.

    • says

      Thank you for the wonderful comment Jenna. I have not tried freezing them. You can try freezing a small batch, all rolled out and filled, then thaw and steam. they are already delicate since I have not used any gum, freezing might make them a bit more delicate making it difficult to fill and seal later after thawing. let me know how it works out so i can add that to the recipe notes.

    • says

      yes you can shape them then freeze then separated by parchment in an airtight container or ziplock. then pan fry after thawing .

  5. Juliana Towers says

    Hi Richa,

    Thank you for sharing all of your wonderful recipes. I tried making these GF dumplings last night with different filling as I did not have tempeh and sweet and sour sauce. They were easy to make and delicious. The only difficulty was the cut out dough broke quite easily when I was sealing the edges after adding the filling. Is it possible to make the dough a bit more elastic by adding something? Please advise.

    • says

      you can add xanthan gum or add 1 Tbsp psyllium husk mixed in with warm water. if you knead the dough well, the dough gets slightly elastic and does not tear that easily. it is gluten and gum-free so it will still tear if not handled ligttly.


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