When I went gluten-free (for health reasons), I craved Chinese take out something fierce. My family would order whatever they wanted while I watched them eat all of my past favorites.
Over the years I re-created sesame chicken, chicken lettuce wraps, Mongolian beef, house fried rice and other favorites, but I hadn’t mastered fried wontons or crab rangoon, until now!
These gluten free potstickers, pan-fried dumplings, have that perfect crispy-bottom, soft-top texture you expect—without the wrappers cracking, tearing, or falling apart.
They pan-fry golden on the bottom, steam to tender perfection on top, and hold their filling beautifully. If you’ve already made my gluten free dumpling wrappers, this is exactly what they were made for. Pair these with my fried wontons, house fried rice, or crab rangoon for a full takeout-style spread made completely gluten free with clean ingredients.
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Why you’ll Love These Gluten-Free Pot Stickers:
- Crispy golden bottoms and soft steamed tops
- Wrappers that don’t crack or fall apart
- Gluten free but actually easy to work with
- Better-than-takeout flavor at home
- Customizable fillings (meat or veggie)
- Perfect for meal prep or entertaining
Common Mistakes to Avoid
- Overfilling the wrappers
- Not sealing edges tightly
- Not stirring the potstickers upon placing in the pan
- Frying too many at once
- Letting wrappers dry out
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Dumpling Wrappers
My homemade, gluten free dumpling wrappers are extremely pliable and fry up perfectly in oil. They bend and fold without breaking or crumbling.
2. Ground Chicken or Pork
Ground chicken or pork is the base of this flavorful, juicy filling. Both options provide a tender texture and rich, savory taste that pairs perfectly with herbs, garlic, ginger, and seasonings. Pork offers a slightly richer, more traditional dumpling flavor due to its natural fat content, while chicken is a lighter option that still delivers great taste when properly seasoned. For the best results, choose high-quality ground meat without added fillers or preservatives. A bit of natural fat is key—it keeps the filling moist and prevents the dumplings from turning dry.
3. Cream Cheese
Cream cheese is a naturally gluten free, creamy dairy staple that adds rich texture and tangy flavor to filling.
4. Coconut Aminos
Coconut aminos replace traditional soy sauce in this recipe, providing the salty, umami backbone of the filling while keeping it gluten-free and soy-free. It brings a slightly milder, naturally sweeter flavor than soy sauce, which helps round out the sauce without needing excessive sugar. Coconut aminos also help deepen the sauce color and create that glossy, takeout-style finish once simmered.
5. Avocado Oil
Avocado oil is my go-to fat for frying, because it keeps the dough tender without adding any strong flavor thanks to its neutral taste, It also adds healthy fats to help prevent dryness and cracking — something gluten-free doughs are especially prone to. Avocado oil also has a high smoke point, which means your crust brown beautifully in the oven without burning.
6. Maple Sugar
Maple sugar adds sweetness to counter the savory. Using maple sugar instead of refined white sugar keeps the flavor warm and well-balanced without added sugars.
7. Minced Garlic
Finely chopped fresh garlic that adds bold, savory flavor to a wide range of dishes. Known for its rich aroma and slightly spicy bite, garlic deepens as it cooks, becoming mellow, sweet, and incredibly flavorful.
8. Green Onions
Green onions, also known as scallions, are fresh and add a light onion flavor without overpowering a dish.
Watch How Gluten Free Potstickers are Made:
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How to Fold a Dumpling
Step by step tutorial on folding gluten-free dumplings.
1. Prepare dumpling wrappers and mix up filling ingredient in a bowl.
2. Fill the middle of the dumpling wrapper with filling.
3. Take two opposite sides and squeeze them together.
4. Pick one side to forma triangle with the bottom section of dumpling wrapper and squeeze those seems together well.
5. Repeat this process for the other side of the dumpling.
6. Now, fold the top right corner down to meet the bottom right corner and squeeze to seal.
1. Repeat with the left top-side meeting the bottom to from a half moon shape.
2. Repeat for the rest of the dough. Cover the dumplings with a towel to keep them from drying out.
Making Pot Stickers
Step by step tutorial on cooking gluten free pot stickers.
1. Lightly oil up in the pan.
2. Place the dumplings into the hot oil and move them around so they don’t stick to the pan.
3. To add coloring to all side, flip the dumplings and brown.
4. Pour in water and trap the steam with the lid.
5. Wait until the steam dissipates.
6. Remove the pot stickers and place in a bowl. Pair with sauce and enjoy.
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Additional Allergens/Suggested Modifications
- Check the allergen modifications from the dumpling wrapper recipe.
- Dairy: Sub cream cheese for dairy free alternative
- Shellfish: No substitution
This recipe is naturally free of: eggs, nuts, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Gluten Free Pot Sticker Dumplings
Ingredients
- 24 Dumpling Wrappers
- 1 lb Ground Chicken or Pork
- 2 TBSP Coconut Aminos
- 2 TBSP Arrowroot Powder
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Ginger
- 1 tsp Garlic Minced
Instructions
- In a bowl, mix together the ground meat of choice and all of the spices/ingredients.
- Lay out a dumpling wrapper and fill it with ¾ tsp – 1 tsp of filling in the center of the dumpling.
- Fold opposite sides together like an opened taco. Create a triangle on both sides with the center point of the bottom wrapper on both sides and seal the edges. Fold the top side of the edges in towards the center and squeeze the top of the dumpling wrapper into a crescent moon.
- Heat 2 TBSP of oil up in a pan with a lid over medium heat and place the dumplings into the hot pan. Be sure to move them around so they don’t stick.
- Cook/brown on all sides (they cook quickly). Then, pour ⅓ cup of water over the dumplings and immediately cover to trap the steam. Lower the heat.
- Let steam for 2-3 minutes and then take out of the pan. Serve wtih dumpling sauce.
Recipe Tips
Keep wrappers slightly moist and covered while working
Don’t overfill—this can cause dumplings to break
Use water to seal edges tightly
Start with a hot pan for that crispy bottom sear
Add water and cover quickly to steam properly
Let water fully evaporate before removing lid to re-crisp the bottom
Storage Options:
- Refrigerator: Store dumplings in an airtight container in the fridge for up to a week. To reheat, place in an oven safe dish at 350F for 12 minutes or air fry at 375F for 10 minutes.
- Freezer: Store dumplings in an airtight container in the freezer for up to a week. To reheat, place in an oven safe dish at 350F for 20-25 minutes or air fry at 375F for 18-20 minutes.
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