Gingery Pork Pot Stickers

reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More, Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA.

Gingery Pork Pot Stickers

makes 28 dumplings


1/2 cup Tapioca Flour (also called Tapioca Starch)

1/2 cup Millet Flour

1/2 cup Sweet Rice Flour, plus plenty more for rolling out the dough

1 1/2 tsp. Xanthan Gum

3/4 tsp. Salt, divided

1/2 cup boiling Water

2 Tbs. cold Water

3/4 pound Ground Pork

3 Green Onions, white and green parts, minced

1 Tbs. minced fresh Ginger

2 tsp. Gluten-Free Soy Sauce or Tamari

1/2 tsp. toasted Sesame Oil

1/4 tsp. freshly ground Black Pepper

3 Tbs. Vegetable Oil, divided

Soy Vinegar Dipping Sauce (see below), for serving


1). To make the dough, stir together the tapioca flour, millet flour, sweet rice flour, xanthan gum, and 1/2 teaspoon salt in a bowl.  Add the just-boiled water and stir with a fork to combine.  Add the cold water and mix well until a dough starts to form.  Use your hands to knead the dough together a few times—you can do this right in the bowl—and then form the dough into two balls.  Transfer the dough to a large resealable bag until ready to use, up to several hours.

2). In a second bowl, combine the raw pork, green onions, ginger, soy sauce, sesame oil, remaining 1/4 teaspoon salt, and pepper.  Mix well to combine.

3). To form the dumplings, dust your hands, the counter, and a baking sheet with sweet rice flour.  Roll one piece of the dough into a long rope, about 3/4 inch thick.  Cut the dough into 14 pieces and put them back into the resealable bag.  Repeat with the other ball of dough for a total of 28 pieces.  The dough will dry out quickly; make sure it stays covered.

4). Keep plenty of sweet rice flour nearby (up to 1/2 cup) for dusting the counter and the rolling pin to prevent the dough from sticking.  Working with one piece of dough at a time, flatten the dough into a circle with the heel of your hand.  Using a small rolling pin—a small dowel works best—roll the dough into a 3- to 31/2-inch circle, turning the dough periodically to prevent sticking. (Alternately, put the dough between two pieces of plastic wrap and roll it into a circle.) Transfer the dumpling wrappers to the prepared baking sheet. Repeat with the remaining dough. (If you run out of space on the baking sheet, make a second layer separated by plastic wrap.

5). Dust a dinner plate with sweet rice flour. Spoon a scant tablespoon of filling into the center of each wrapper. Dip two fingers in a small bowl of water and run them around half the circumference of each circle. (This is so the wet side can stick to the dry side.) Lift the sides, forming a half-moon shape around the filling; keep the bottom flat against your hand or the counter. Pinch the dough together at the top and then form two or three pleats along each side; press to seal. (Alternatively, if you have a dumpling press, use it to form and seal the dumplings.) Transfer the dumplings to the prepared plate. Cover tightly with plastic wrap and refrigerate until ready to cook, up to 4 hours ahead.

6). In a large nonstick frying pan, heat 11/2 tablespoons of the oil over medium-high heat.

7). Add half the dumplings to the pan and cook until browned on the bottom, 2 to 3 minutes. Holding the pan lid in one hand (to control splattering), add 1/3 cup water to the pan and immediately cover it. Lower the heat to low and steam the dumplings until cooked through, 8 to 10 minutes. Remove the lid and raise the heat to medium. Cook until the water evaporates and the bottoms of the dumplings are well browned, about 2 minutes longer. Repeat with the remaining dumplings and oil. Serve hot with the dipping sauce or a bowl of soy sauce GF.

Note: If you do not plan on eating the dumplings all at once (reheating them is fine, not great), freeze some of the uncooked dumplings for later. Freeze the dumplings on a plate or tray before transferring them to a freezer bag to keep them from sticking together. Add the dumplings to the pan straight from the freezer and increase the steaming time by 2 minutes.

Heads Up:  The dish calls for Soy Vinegar Dipping Sauce. You can prepare it up to 1 week ahead.

Soy Vinegar Dipping Sauce

makes about 1/2 cup


1/4 cup Gluten-Free Soy sauce or Tamari

3 Tbs. Unseasoned Rice Vinegar

1 1/2 tsp. Sugar

1 tsp. Toasted Sesame Oil

2–3 slices fresh Jalapeño, or large pinch of red pepper flakes (optional)


1). Stir together all the ingredients in a small serving bowl.

The dipping sauce will keep, covered, in the refrigerator for about 1 week with fresh jalapeño or 2 weeks with red pepper flakes.