There are many gluten-free and near gluten-free dumplings in the Asian repertory but most people gravitate toward potstickers. I regularly field inquiries about GF dumplings via email and in my Craftsy online Asian dumpling class. I don’t blame people. Who wants to miss out on dumplings? Plus, Chinese pan-fried dumplings are seriously good, with a contrast of crisp bottoms, tender-chewy skins and juicy filling. The filling is easy to make gluten-free (basically, just replace regular soy sauce with one that is wheat-free). The trick is the dough.
Potstickers are traditionally made with a wheat flour wrapper. I’ve tinkered with several gluten-free wrapper doughs over the years and always go back to one adapted from Laura Russell’s Gluten-Free Asian Cookbook. The gluten-free dumpling dough combines tapioca starch, millet, glutinous rice flour and xanthan gum. The texture is soft and can be a little hard to work with but the result is chewy tender. If you’d like a hearty wrapper, try this gluten-free dumpling dough with sorghum flour.
Someone once asked: If you can use all purpose regular flour for dumpling wrappers, why can’t you do the same with an all-purpose gluten-free flour blend? Because all-purpose gluten free flour are blends created for popular western foods such as cookies. And if you look around, there are special blends for bread. Dumplings more or less fall in the bread category. To make a nice potsticker wrapper requires blending your own flour mixture.