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Home » Blog » Recipes » Paleo Potstickers (Gluten Free, Nut Free)

Paleo Potstickers (Gluten Free, Nut Free)

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Behold: my tasty homemade Paleo Potstickers (a.k.a. pot stickers) are gluten-free, grain-free, nut-free, dairy-free, and egg-free, and they’re just as deliciously authentic as you remember! They’ll even satisfy your dumpling-lovin’ non-paleo pals! (I don’t think these potstickers are Whole30 because they’re SWYPO.)

An overhead shot of Paleo Potstickers and dipping sauce

There’s a catch, though: these homemade Paleo Potstickers aren’t exactly a cinch to make. I’m usually all about taking shortcuts to deliciousness (e.g. Ollie’s Cracklin’ Chicken), but sadly, we can’t always cut corners or plop stuff into an Instant Pot and hope for the best. My recipe for Paleo Potstickers requires more time and elbow grease than my typical creations, but believe me: these pan-fried Chinese dumplings are well worth the effort. Besides, like always, I’m right here to guide you through the cooking process with step-by-step photos!

A collage of the cooking steps for Paleo Potstickers

It’s no exaggeration to say that homemade dumplings are the physical embodiment of the love Asian moms have for their kids. Don’t believe me? Watch the Pixar short film Bao or the blockbuster hit Crazy Rich Asians—your eyes will spring a leak when you see how dumplings symbolize all the warm and fuzzy things Asian parents never verbalize to their children. Dumpling-making is a tradition that’s passed down from generation to generation. I still smile when I think about wrapping dumplings with my mom and grandma at our kitchen table, and happily gobbling ’em up as soon as they left the frying pan. Who could resist these delicate little purses of tender, meat-filled dough, sizzled to golden perfection and dipped in a vinegary sauce?

A close up of Paleo Pot Stickers with crispy golden bottoms and a dish of dipping sauce in the background.

After going paleo a decade ago, though, I refused to make a grain-free version of my favorite childhood comfort food. Despite gentle, consistent prodding from my hubby through the years, I just didn’t think I could do justice to my beloved pot stickers. That is, until a few months ago, when one of my loyal Nomsters emailed to tell me that she successfully made paleo-friendly pot stickers using my Paleo Scallion Pancake dough to make dumpling wrappers! That finally tipped the scale. I dived headfirst into Paleo Pot Sticker experimentation, and at long last, I’m thrilled to report that I get to eat homemade pot stickers again—and you do, too!

Paleo Potsticker FAQs:

What’s the best plan of attack to make these potstickers?

Like I said, this recipe’s not super-simple, so unless you feel like spending all day in the kitchen, I recommend breaking this recipe up into a two (or three) day process:

Day One: Make the filling.

Soaking the dried shiitake mushrooms and salting and draining the Napa cabbage take time, so it’s best to make the filling a day or two in advance. Keep the filling in the fridge in a sealed container for up to two days.

Day Two: Make the dough, form the dumplings, and cook ’em.

This is the main cooking day, so schedule it for a weekend or holiday. Pro tip: Don’t make the dough ahead of time ’cause it tends to get rock-hard in the fridge. Instead, conscript your friends and family to help you assemble the pot stickers. Making the wrappers and pot stickers will go by a lot quicker with extra hands.

A mom and two kids are happily wrapping Paleo Pot Stickers in a brightly lit kitchen.

Once you fry up the pot stickers, your helpers can help you eat ’em up, too!

(Optional) Day Three: Fry the dumplings. 

If you don’t want to cook the dumplings on the day you wrap the pot stickers, you can always save them for later. Freeze them for up to two months or refrigerate them for up to two days before steam-frying them up.

Can you use a different meat for the potsticker filling?

Yes! Ground pork is the traditional meaty filling for Chinese pot stickers, but I’ve used ground chicken thighs, dark turkey meat, and ground beef—all with great success. But be careful: Don’t go super lean with the ground meat because your filling won’t taste as good or be as juicy.

Can I change the vegetables in the potsticker filling?

Dried shiitake mushrooms have more umami than their fresh counterparts, but you can definitely sub in fresh ones (or leave them out entirely if you’re a mushroom hater). Can’t find Napa cabbage at your grocery store? Substitute bok choy. I’ve also used diced kale leaves and regular green cabbage and my paleo pot stickers still turn out tasty. Just don’t skip the salting and draining of the greens unless you’re a fan of water-logged and mushy filling.

Can I use a different flour to make the potsticker wrappers?

Handling a ball of wrapper dough for Paleo Pot Stickers

Frankly, I’m not sure what’ll happen if you substitute another flour for the cassava and/or arrowroot in this recipe. I don’t recommend it ’cause alternative flours are pricey, and I’d hate for you to be disappointed with the results. Of course, if you do come up with a successful substitute, please let me know in the comments so others can benefit!

How do I make these potstickers keto-friendly or low carb?

Just fry up the filling as meatballs! Or you can make my super quick and tasty Potsticker Stir-Fry!

Do I have to use a tortilla press to make the potsticker wrappers?

No, but it does make the process easier and way less tedious! If you don’t have a tortilla press, you can use a heavy-bottomed pan or rolling pin to flatten the wrappers. But just get a tortilla press, people. They’re not expensive, and once you have one, you can use it to make my Paleo Scallion Pancakes and Fried Green Plantains (a.k.a. Patacones or Tostones), too!

What if my Paleo Potstickers look ugly?

Don’t worry about it! Practice makes perfect. Besides, wouldn’t you rather have some ugly-looking pot stickers than no pot stickers at all? Click here for a good video on how to fold pot stickers the right way. Also, here’s a graphic that Henry drew up that you might find helpful:

A cartoon depiction of how to fold pot stickers properly, divided into nine steps.

Can you freeze the potstickers?

Yes! I definitely recommend freezing the uncooked extra pot stickers. If you’re already going to take the time to make pot stickers, you should make extra anyway. It’s easy to cook them directly from the freezer: just steam-fry them the same way you’d cook up freshly-wrapped dumplings according to the recipe below—but for 7 minutes instead of 5.


To make sure you get a super-thorough tutorial on how to make my Paleo Pot Stickers, I packed this post with even more step-by-step photos than usual. Make sure you read through each step before heading to the printable recipe card at the bottom!

Okay—time to start making paleo dumplings!

Makes 48 potstickers

Ingredients:

For the potsticker filling:

  • 3 large dried shiitake mushrooms (10 grams)
  • 1 pound Napa cabbage (a small head)
  • 1 tablespoon Diamond Crystal kosher salt (use half the amount if using Morton’s kosher salt or a fine grain salt), divided
  • 1 pound ground pork
  • ¼ cup chicken broth
  • ½ cup minced scallions
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon ground ginger
  • ½ teaspoon ground white pepper
  • 1 tablespoon coconut aminos
  • 1 teaspoon toasted sesame oil

For the wrapper dough:

  • 3 cups (384 g) cassava flour
  • ¾ cup (96g) arrowroot powder
  • 1½ teaspoons Diamond Crystal brand kosher salt
  • 2¼ cups boiling water

For cooking the dumplings:

  • ¼ cup avocado oil for pan-frying, divided

For the dipping sauce:

  • ½ cup rice vinegar
  • ¼ cup coconut aminos
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons Paleo Sriracha or ½ teaspoon crushed red pepper (optional)

Equipment:

  • Medium bowl
  • Cutting board
  • Chef’s knife
  • Fine mesh sieve or colander
  • Cheesecloth
  • Large bowls
  • Measuring spoons
  • Liquid measuring cups
  • Kitchen towels
  • Kitchen scale
  • Parchment paper
  • Rimmed baking sheet
  • Tortilla press
  • 10-inch skillet with lid
  • Silicone spatula
  • Small bowl for dipping sauce

Method:

Start by making the filling. Soak the shiitake mushrooms in a bowl with water for at least 30 minutes or until completely softened. You can also soak the mushrooms for up to 8 hours in the fridge.

Three dried shiitake mushrooms are soaking in water in a blue and white bowl.

While the mushrooms are soaking, finely chop the Napa cabbage. (Yes, you can pulse it in a food processor if you don’t mind dirtying an appliance.)

A small napa cabbage is finely chopped on a large wooden cutting board.

Combine the finely chopped cabbage and 2 teaspoons of Diamond Crystal kosher salt in a large bowl and toss well. (Only use half the amount of salt if using Morton’s kosher salt or a fine grain salt).

The finely minced napa cabbage and kosher salt are tossed by hand in a large metal bowl.

Transfer the salted cabbage to a fine mesh strainer or colander and set it over a bowl.

The salted napa cabbage is transferred to a fine mesh sieve over a clear bowl.

Let it stand at room temperature for at least 30 minutes or in the fridge for up to 8 hours.

The salted napa cabbage in the fine mesh sieve releases liquid into the bowl.

When you’re ready to make the filling, grab the soaked shiitake mushrooms and squeeze out the excess liquid. Remove and discard the tough stems and finely dice the caps.

Squeeze the excess liquid from the softened shiitake mushrooms and finely dice them.

Dump the salted cabbage onto a large piece of cheese cloth or clean dish towel. Gather up the edges…

The salted cabbage is dumped onto a piece of cheese cloth and the edges are brought up to form a sack.

…and squeeze and twist the cabbage bundle to wring out as much liquid as possible. You should end up with about 1 cup of cabbage. 

Wring out as much liquid from the salted cabbage as possible and discard the liquid.

In a large bowl, use your hands to mix the ground pork with the chicken broth until the liquid is incorporated into the meat.

Combine the ground pork and chicken broth in a large bowl and mix well with your hands.

Combine the pork/broth with the drained cabbage, mushrooms, scallions, minced garlic, ground ginger, ground white pepper, and the remaining teaspoon of Diamond Crystal kosher salt.

Combine the ground pork with cabbage, mushrooms, scallions, minced garlic, kosher salt, ground white pepper, and ground ginger.

Add the coconut aminos and sesame oil, and use your hands to knead the filling until everything is well-mixed…

Add the coconut aminos and sesame oil to the paleo pot sticker filling and knead well with your hands.

…and the filling starts to feel tacky and sticky. To check the seasoning, fry up a tiny patty of the meat mixture in a pan and taste it. Add more salt if needed. At this point, you can store the filling in a sealed container in the fridge for up to two days.

A bowl filled with the pork and vegetable filling for Paleo Pot Stickers.

When you’re ready to make the wrapper dough, measure out the cassava flour, arrowroot powder, and Diamond Crystal kosher salt and dump them all in a large mixing bowl. Pour in about 2 cups of boiling water and stir it in. Once the water cools down just enough to touch, use your hands to knead the dough.

Place the wrapper dough ingredients into a large mixing bowl and mix in the boiling water.

Continue adding a little boiling water at a time and knead it until you form a springy, not-sticky dough. If it seems extra dry, add a touch more water, but watch out—you don’t want a wet, soft dough, or you’ll have trouble working with it. If it gets too wet, knead in a bit more cassava flour. When in doubt, err on the side of being a little stickier than drier.

Add enough water until you can knead the Paleo Pot Sticker dough into a non-sticky ball.

Divide the dough in thirds, and then divide each piece in half to get 6 dough balls. Next, divide each of the 6 dough balls in half, then in half two more times. If you followed my instructions correctly, you should end up with 48 equal-sized portions. (Split the dough ball into 3 balls → 6 balls → 12 balls → 24 balls → 48 balls)

Divide the dough into 3 equal balls. Divide them in half, then in half two more times until you get 48 balls.

Cover the dough balls with a damp kitchen towel to keep them from drying out.

Cover the dough balls with a damp kitchen cloth to keep them from drying out.

Now, it’s time to gather your friends and family to help assemble the wrappers and pot stickers! Assign someone to portion out the fillings—this step may seem unnecessary, but it’ll ensure that you have exactly enough filling for the wrappers. Scoop out a scant tablespoon of filling and place the oval-shaped filling on a plate.

A narrow tablespoon is barely filled with the pot sticker filling. Use your finger to pop out the filling.

Repeat until you have 48 equal oval-shaped Paleo Pot Sticker fillings.

A brown and gray round plate are filled with oval-shaped Paleo Pot Sticker fillings.

Next, let’s make the wrappers! Grab a tortilla press, some parchment paper, a rimmed baking sheet, a damp kitchen towel, and a small bowl of water. Take one of the dough balls and dab it with a little water if it feels dry. Then, use your hands to roll it into a round ball.

If the dough ball looks a little dry, dab it with some water and roll it in a ball.

Place the dough ball on the tortilla press in between pieces of parchment paper, and smush it flat. The wrapper should be very thin and about 3½-inches in diameter.

The dough ball is placed on the tortilla press in between a piece of parchment paper and smushed into a thin round wrapper.

Put the pre-scooped filling into the middle of the wrapper. Make sure your fingers are clean or it’ll be hard to fold properly!

 The pre-scooped oval-shaped Paleo Pot Sticker filling is placed in the middle the wrapper.

Fold up the sides of the wrapper around the filling like a taco. Use your thumb to keep the filling in place and use your other hand to crimp one side of the pot sticker as you seal the top.

The sides of the wrapper are pulled up around the filling like a taco. Use your thumb to keep the filling down and stat crimping the edge of one side of the pot sticker.

Continue pleating only one side of the wrapper and sealing the top edge of the pot sticker until you reach the other side. Use your fingers to securely seal the top of the pot sticker, dabbing on a little water if the edges feel dry.

The pot sticker wrapper is crimped only on one side and sealed at the end.

The finished pot sticker should have a flat bottom and form a crescent with the pleats on the outside.

The finished pot sticker should have a flat bottom and form a crescent with the pleats on the outside.

Place the pot stickers on a parchment lined rimmed baking sheet and cover them with a damp kitchen towel to keep them from drying out.

A parchment-lined rimmed baking sheet is filled with Paleo Pot Stickers. There is a damp towel covering part of them.

Remember: the more people helping, the faster it will be.

Smiling kids helping with the wrapper and pot sticker making.

Continue making wrappers and wrapping pot stickers until you’re finished. You should end up with 48 Paleo Pot Stickers!

At this point, you can either freeze the pot stickers or fry them up. I freeze mine in a food-safe freezer bag, making sure they’re in a single layer. You can keep the dumplings in the freezer for up to 2 months, and then fry them directly from the freezer when you’re ready to eat! Win-win!

Paleo Pot Stickers carefully lined up in a single layer in a Ziplock freezer bag.

Now, it’s time to fry up the pot stickers. Heat a 10-inch heavy-bottomed skillet over medium-high heat. When the pan is hot, swirl in a tablespoon of avocado oil or your favorite high temperature cooking fat. Place as many pot stickers into the pan that’ll fit in a single layer.

A 10-inch skillet is filled with a dozen Paleo Pot Stickers in a single layer.

Fry the pot stickers until the bottoms are golden-brown, about 2 minutes.

A hand is picking up a pot sticker from the skillet and the bottom of the dumpling is golden brown.

Carefully pour in a ½ cup of boiling water, and cover the skillet with a tight-fitting lid. Turn the heat down to medium and steam-fry the Paleo Pot Stickers for 5 minutes (7 minutes if cooking from frozen).

A small amount of boiling water is being poured into the pan and then a lid is placed over the Paleo Pot Stickers.

When the timer goes off, remove the lid and continue cooking a minute or two to evaporate any remaining liquid and to re-crisp the bottom of the potstickers.

The lid being removed from a finished pan of Paleo Pot Stickers. The Pot Stickers are puffy and the skins are glossy.

Carefully transfer the finished pot stickers to a platter and repeat the process until you’re finished. Tell your family to eat the pot stickers as soon as they’re done because these dumplings taste best hot!

A pair of tongs is lifting up a cooked pot sticker, showing the crispy golden bottom.

These Paleo Pot Stickers taste great plain, but I like to dunk them into a zingy and spicy dipping sauce. Here’s a paleo dipping sauce that takes only a couple minutes to throw together. Simply mix together rice vinegar, coconut aminos, and toasted sesame oil in a measuring cup. Want it spicy? Stir in some Paleo Sriracha or crushed red pepper flakes.

A liquid measuring cup is filled with rice vinegar, coconut aminos, sesame oil, and sriracha to make Paleo Pot Sticker dipping sauce.

If you have All-Purpose Stir-Fry Sauce in your fridge, you can use that as a dipping sauce, too!

Serve the Paleo Potstickers with whichever dipping sauce you prefer, and stuff your faces. Only fry as many pot stickers as you’re gonna eat and freeze the rest—you’re gonna want to have some in your freezer to fry up when you next have a hankering for Chinese dumplings!

A close up of Paleo Pot Stickers with crispy golden bottoms and a dish of dipping sauce in the background.

Seriously: who can resist a plate of juicy, pan-fried Paleo Pot Stickers?


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


PRINTER-FRIENDLY RECIPE CARD

These homemade grain-free, nut-free, dairy-free, egg-free, gluten-free Paleo Pot Stickers taste authentic and will even satisfy your dumpling loving non-paleo pals!
Print Recipe
4.68 from 34 votes

Paleo Potstickers (a.k.a Pot Stickers)

These homemade grain-free, nut-free, dairy-free, egg-free, gluten-free Paleo Potstickers taste authentic and will even satisfy your dumpling loving non-paleo pals!
Prep Time30 mins
Cook Time2 hrs
Total Time3 hrs 30 mins
Course: Lunch
Cuisine: Chinese
Keyword: Dairy-free, Dumplings, Egg-free, gluten-free, grain-free, paleo, Potstickers
Servings: 48 potstickers
Calories: 74kcal
Author: Michelle Tam

Ingredients

Potsticker Filling

  • 3 large dried shiitake mushrooms
  • 1 pound Napa cabbage a small head
  • 1 tablespoon Diamond Crystal kosher salt use half the amount if using Morton’s kosher salt or a fine grain salt, divided
  • 1 pound ground pork
  • ¼ cup chicken broth
  • ½ cup minced scallions
  • 1 tablespoon minced fresh garlic
  • ½ teaspoon ground ginger
  • ½ teaspoon ground white pepper
  • 1 tablespoon coconut aminos
  • 1 teaspoon toasted sesame oil

Wrapper Dough

  • 3 cups cassava flour 3 cups = 384 grams
  • ¾ cup arrowroot powder ¾ cup = 96 grams
  • 1½ teaspoons Diamond Crystal kosher salt
  • 2¼ cups boiling water

Cooking The Dumplings

  • ¼ cup avocado oil divided

Dipping Sauce

  • ½ cup rice vinegar
  • ¼ cup coconut aminos
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons Paleo Sriracha optional

Instructions 

  • Start by making the filling. Soak the shiitake mushrooms in a bowl with water for at least 30 minutes or until completely softened. You can also soak the mushrooms for up to 8 hours in the fridge.
  • While the mushrooms are soaking, finely chop the Napa cabbage. (Yes, you can pulse it in a food processor if you don’t mind dirtying an appliance.) Combine the finely chopped cabbage and 2 teaspoons of Diamond Crystal kosher salt in a large bowl and toss well. (Only use half the amount of salt if using Morton’s kosher salt or a fine grain salt). Transfer the salted cabbage to a fine mesh strainer or colander and set it over a bowl. Let it stand at room temperature for at least 30 minutes or in the fridge for up to 8 hours.
  • When you’re ready to make the filling, grab the soaked shiitake mushrooms and squeeze out the excess liquid. Remove and discard the tough stems and finely dice the caps.
  • Dump the salted cabbage onto a large piece of cheese cloth or clean dish towel. Gather up the edges and squeeze and twist the cabbage bundle to wring out as much liquid as possible. You should end up with about 1 cup of cabbage. 
  • In a large bowl, use your hands to mix the ground pork with the chicken broth until the liquid is incorporated into the meat. 
  • Combine the pork/broth with the drained cabbage, mushrooms, scallions, minced garlic, ground ginger, ground white pepper, the remaining teaspoon of Diamond Crystal kosher salt, coconut aminos, and sesame oil.  Use your hands to knead the filling until everything is well-mixed and the mixture starts to feel tacky and sticky.
  • To check the seasoning, fry up a tiny patty of the meat mixture in a pan and taste it. Add more salt if needed. At this point, you can store the filling in a sealed container in the fridge for up to two days.
  • When you’re ready to make the wrapper dough, measure out the cassava flour, arrowroot powder, and Diamond Crystal kosher salt and place them all in a large mixing bowl. Pour in about 2 cups of boiling water and stir it in. Once the water cools down enough to touch, use your hands to knead the dough. 
  • Continue adding a little boiling water at a time and knead it until you form a springy, not-sticky dough. If it seems extra dry, add a touch more water, but watch out—you don’t want a wet, soft dough, or you’ll have trouble working with it. If it gets too wet, knead in a bit more cassava flour.
  • Divide the dough in thirds, and then divide each piece in half to get 6 dough balls. Next, divide each of the 6 dough balls in half, then in half two more times. If you followed my instructions correctly, you should end up with 48 equal-sized portions. (Split the dough ball into 3 balls → 6 balls → 12 balls → 24 balls → 48 balls)
  • Cover the dough balls with a damp kitchen towel to keep them from drying out.
  • Now, it’s time to grab your friends and family to help assemble the wrappers and pot stickers! Assign someone to portion out the fillings—this step may seem unnecessary, but it’ll ensure that you have exactly enough filling for the wrappers. Scoop out a scant tablespoon of filling and place the oval-shaped filling on a plate. Repeat until you have 48 equal oval-shaped Paleo Pot Sticker fillings.
  • Next, let’s make the wrappers! Grab a tortilla press, some parchment paper, a rimmed baking sheet, a damp kitchen towel, and a small bowl of water. Take one of the dough balls and dab it with a little water if it feels dry. Then, use your hands to roll it into a round ball.
  • Place the dough ball on the tortilla press in between pieces of parchment paper, and smush it flat. The wrapper should be very thin and about 3½-inches in diameter.
  • Put the pre-scooped filling into the middle of the wrapper. Make sure your fingers are clean or it’ll be hard to fold properly. Fold up the sides of the wrapper around the filling like a taco. Use your thumb to keep the filling in place and use your other hand to crimp one side of the pot sticker as you seal the top. Continue pleating only one side of the wrapper and sealing the top of the pot sticker until you reach the other side. Use your fingers to securely seal the top of the pot sticker, dabbing on a little water if the edges feel dry. The finished pot sticker should have a flat bottom and form a crescent with the pleats on the outside.
  • Place the pot stickers on a parchment lined rimmed baking sheet and cover them with a damp kitchen towel to keep them from drying out. Continue making wrappers and wrapping pot stickers until you are finished. You should end up with 48 Paleo Pot Stickers!
  • At this point, you can either freeze the pot stickers or fry them up. I freeze mine in a food-safe freezer bag, making sure they’re in a single layer. You can keep the dumplings in the freezer for up to 2 months, and then fry them directly from the freezer when you’re ready to eat.
  • Now it’s time to fry up the pot stickers! Heat a 10-inch heavy-bottomed skillet over medium-high heat. When the pan is hot, swirl in a tablespoon of avocado oil or your favorite high temperature cooking fat. Place as many pot stickers into the pan that’ll fit in a single layer.
  • Fry the pot stickers until the bottoms are golden-brown, about 2 minutes.
  • Carefully pour in a ½ cup of boiling water, and cover the skillet with a tight-fitting lid. Turn the heat down to medium and steam-fry the Paleo Pot Stickers for 5 minutes (7 minutes if cooking from frozen).
  • When the timer goes off, remove the lid and continue cooking a minute or two to evaporate any remaining liquid and to re-crisp the bottom of the pot stickers.
  • Carefully transfer the finished pot stickers to a platter and repeat the process until you’re finished. Tell your family to eat the pot stickers as soon as they’re done because they taste best hot!
  • Time to make the dipping sauce! Simply mix together rice vinegar, coconut aminos, and toasted sesame oil in a measuring cup. Want it spicy? Stir in some Paleo Sriracha or crushed red pepper flakes.

Notes

  • Read the FAQs and all the recipe steps before starting.
  • You can make these pot stickers from start to finish in about 3.5 hours, but I think it’s better to break up the process into 2 days.
  • It's easiest to measure the flours with a kitchen scale.
  • Get friends and family to help out!
  • These Paleo Pot Stickers freeze well so make more than you think you’ll eat.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Fiber: 1g | Sugar: 1g
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Reader Interactions

Comments

  1. peter says

    August 11, 2020 at 2:30 pm

    these dumpling were pretty easy to make my wife is chinese and im just a dumpling loving white boy,she dosen’t believe in anything but gluten flour , SO CASSAVA IS NOT TO HER LIKEN. But that said she couldn’t believe that i did all the processes needed to make these dumpling ,exactly 48 pieces.I was amazed i made 8 and froze the rest .and i made them for my kids who really liked them too.thank you for making this an easy process for me.It was fun fun fun.

    Reply
  2. Grace says

    August 11, 2020 at 2:30 pm

    If I want to make a big batch, but haven’t made them before would you recommend doubling the batch or tripling? I will have three extra folders.

    Reply
  3. Carly Swain McAllister says

    August 11, 2020 at 2:30 pm

    Hi Michelle! We just made the potstickers and they are AMAZING! however my potstickers stuck to the pan real bad. any suggestions?

    Reply
  4. Kristin Brunner says

    August 11, 2020 at 2:30 pm

    Couldn’t find shiitake mushrooms, so bought portobello instead, would this substitute be okay?

    Reply
  5. Maggie says

    August 11, 2020 at 2:30 pm

    Are dried shiitake mushrooms necessary? Can I use fresh ones instead or is it not a good idea?

    Reply
    • Sarah says

      March 22, 2021 at 10:25 pm

      5 stars
      I think you can use fresh shiitake so long as you squeeze out the liquid; I didn’t have enough dry for this recipe so I squeezed the mixture out of my fresh shiitake with a ut milk bag and they worked great.

      Reply
  6. Texas Bluebonnet says

    August 11, 2020 at 2:30 pm

    @nomnompaleo, my oldest son & I are the Celiacs, but my daughters both have coconut allergies. What would you sub for the coconut aminos?

    Reply
    • Rara says

      December 5, 2020 at 4:25 am

      Soy aminos (braggs liquid aminos) is pretty similar it’s less sweet so you could add a little sweetener like a syrup but I won’t bother.

      Reply
    • Emay says

      February 13, 2021 at 4:28 pm

      Wellness Mama has a recipe for a soy and coconut free soy sauce alternative, maybe that will work (haven’t tried it, but generally like her recipes).

      Reply
      • Chris says

        July 26, 2021 at 11:08 pm

        Yes it does take hours to prepare if you dont have a team. I actually fried them on both sides before adding water. I like them crispy. Tasted fantastic. The casava flour makes it a bit doughy after steaming. I just flipped them again till all dough was cooked.

        Reply
  7. Leena Chen says

    August 11, 2020 at 2:30 pm

    I used the same measurements for the dough but it keeps breaking. Why? After I press into flat rounds and try to make the pleats, it breaks at all the folds. It also breaks at other spots..like where the wrapper folds in half. I’m using a different brand cassava flour (not otto) .is that the reason?

    Reply
    • nomnompaleo says

      August 11, 2020 at 2:30 pm

      Maybe! I only use Otto’s brand for my recipes because I’ve found that other brands are inconsistent. If your dough is dry, add a little water. Also, make sure the dough is covered the whole time and you work fast so it doesn’t dry out.

      Reply
  8. Andrea says

    November 17, 2020 at 11:18 pm

    I’m in Australia, I have never seen cassava flour and I’m pretty sure I’ve looked at or tried every gf flour around. Is there anything else I could use?

    Reply
    • Michelle Tam says

      November 20, 2020 at 5:06 pm

      I’m not sure!

      Reply
      • Jess says

        June 5, 2021 at 12:47 am

        I am in Australia and I ordered cassava flour online 🙂

        Reply
    • C Goeller says

      January 31, 2021 at 12:21 pm

      No other flours will work as well (we are GF for almost 15 years and believe me I’ve tried). In Europe cassava flour is called manioc flour. AKN Organics in Australia appear to have cassava flour available (I usually need to order this online as it’s not readily available in stores).

      Reply
    • Angela says

      August 31, 2021 at 3:32 pm

      I accidentally used tapioca starch in place of the cassava flour and it worked so well I didn’t notice until reaching for the cassava flour the next day. The dumplings were more translucent and sticky as they cooked but held and crisped up well.

      Reply
      • Eve says

        February 1, 2022 at 4:43 pm

        Angela
        Was that tapioca starch or tapioca flour? I wonder what else it would work on instead of cassava flour?
        Thanks for your input!

        Reply
    • Sally says

      June 10, 2022 at 3:09 am

      I’m allergic to mushrooms. Do you have an alternative ingredient I could use?

      Reply
      • Regina Chan says

        June 12, 2022 at 6:03 pm

        You can leave it out!

        Reply
  9. Doreen Wong says

    November 18, 2020 at 11:05 pm

    Would i be able to boil them like wantons

    Reply
    • Michelle Tam says

      November 20, 2020 at 5:06 pm

      I haven’t tried it because I’m worried the wrapper would get gummy.

      Reply
  10. James wong says

    November 20, 2020 at 7:06 am

    Can i boil them like in wantons

    Reply
    • Michelle Tam says

      November 20, 2020 at 5:03 pm

      I haven’t tried it!

      Reply
  11. Deanna says

    December 7, 2020 at 2:40 am

    These tasted great but our dumplings melted at the steaming phase (and didn’t really brown like yours either). The dough looked a lot less white than yours. Were they too wet?
    Thanks for all the inspiring recipes!

    Reply
    • Michelle Tam says

      December 10, 2020 at 1:38 am

      Sounds like your pan wasn’t hot enough or you added too much liquid during the steaming phase. Also, you should make sure you have a thick-bottomed pan and brown the potstickers well before adding the liquid.

      Reply
  12. Pauline says

    December 31, 2020 at 11:15 pm

    4 stars
    We just made these and the flavor was fantastic. However, like the reader above stated, they stuck very badly to the pan. We used a 3.5 qt ceramic lined cast iron braising pan. We do know that we made an error in prep as we didn’t squeezed the cabbage in a towel, just let it drain over a bowl so there was way too much liquid. We didn’t realize that error until after they were all assembled. Would that have been the reason for them sticking? I wouldn’t think so, but I’m not the expert.

    Thanks

    Reply
    • Michelle Tam says

      January 2, 2021 at 7:15 pm

      If the dough is soggy, it won’t crisp properly in the pan and stick. Definitely squeeze out the cabbage next time.

      Reply
      • Pauline says

        January 8, 2021 at 6:00 pm

        4 stars
        Great I’ll give that a try next time. Thanks!

        Reply
  13. Catherine says

    January 1, 2021 at 1:20 am

    5 stars
    these were great! had a hard time making the folds but they taste amazing and made my husband very happy 🙂

    Reply
  14. Sarah says

    March 22, 2021 at 10:23 pm

    5 stars
    Oh my god, these are so not SWYPO, these dumplings were amazing! The taste of the dumpling filling was perfect, and while the texture of the wrappers was a bit gummy and stuck to the bottom of my pan, they tasted no different than traditional flour wrappers. I’ll definitely try to add a bit more cassava flour next time to see if the dumplings are less sticky, but otherwise this was as close to the real thing as I could ask for.

    Reply
  15. Ameera says

    March 30, 2021 at 9:05 pm

    5 stars
    The dough for the wrapper was exactly what I was looking for!! Great recipe and definitely worth all the work!

    Reply
  16. Jackie says

    April 3, 2021 at 1:50 am

    5 stars
    Thanks for the recipe! Pot stickers used to be a favorite for me. It took me 3 1/2 hours start to finish as you noted it would take. The pot sticker dough was easy to work with but a tortilla press would have really helped. For me, thinning the circles out got to be aggravating at the end. When I cooked them, it took a little experimenting to get it right. I would advise testing with one first. Not too hot a flame, not too low. Cooking from frozen was best tasting and easy, compared to defrosting (I think that dried them out a bit). The wrappers are pretty good – AWESOME if you consider they are gluten free! If you are used to pre made wrappers they are a little starchy in comparison. But they are far less starchy than some I’ve had in Chinese restaurants. If you take time to cook correctly, the wrapper is perfect. It would be fun with at least one helper!

    Reply
  17. clara says

    August 3, 2021 at 5:45 am

    This is delicious! Thank you!

    Reply
  18. amber says

    October 2, 2021 at 12:29 pm

    can i replace arrowroot powder to tapioca starch?

    Reply
    • Michelle Tam says

      October 2, 2021 at 6:35 pm

      Yes!

      Reply
  19. Marie McEachern says

    November 17, 2021 at 1:10 am

    These look very tasty! What size tortilla press? Thanks!

    Reply
    • Michelle Tam says

      November 17, 2021 at 4:36 pm

      8-inch. The one I use is linked in the equipment section.

      Reply
  20. Vicky says

    December 2, 2021 at 5:09 am

    Can these be steamed as dumplings instead?

    Reply
    • Michelle Tam says

      December 3, 2021 at 4:52 pm

      I’m not sure! I worry that the wrapper will get too gummy. If you try it, let me know how it turns out!

      Reply
  21. Lena says

    February 10, 2022 at 3:43 pm

    Could you use this wrapper mix for something like fried crab rangoon/puffs?

    Reply
    • Michelle Tam says

      February 10, 2022 at 4:24 pm

      I’m not sure! I’ll give it a whirl!

      Reply
  22. Laetitia says

    February 19, 2022 at 1:54 pm

    These look delicious- thank you for the recipe !
    I am planning on making the recipe this weekend.

    Do you think it would work to cook the potstickers before freezing them ? Or could I just fry the bottom of the potstickers, freeze them and then I would just need to steam them when I am ready to use them ?

    Reply
    • Michelle Tam says

      February 20, 2022 at 11:49 pm

      I think it’s better to freeze them uncooked!

      Reply
  23. Hahns says

    August 11, 2022 at 8:05 pm

    5 stars
    I made these last night. My sister wanted spicy wanton in chili oil, so I tried this to see if it would work. The wrappers held up well in the water, but did have an interesting texture when boiled. They were still good, just a bit more difficult to tell when done (they start to float much faster than normal wrappers). Overall I was very happy with the recipe and will probably make it again. I do want a tortilla press. My biggest issue was getting them think enough.

    Reply
  24. Julie B says

    October 7, 2022 at 5:14 am

    5 stars
    Phenomenal recipe! I just made them, and ate three, and had to stop eating to write this review. My first time making any kind of dumpling or potsticker, and I nailed it! Thanks especially to your very clear instructions and pictures. I read every word many times in preparation first. Besides pan frying them, I also tried deep frying a couple. Almost got hurt though, as a projectile lump of pork filling came flying out of the pot like a bullet!! With the next one, I made sure it wasn’t fully airtight so the steam had somewhere to go. That one was successful, and so yummy! Crispy outside, but still with a little bit of chew. It hit all the right notes. As a very restricted eater, but also a picky one… this recipe is perfection. The flavor of the dough, the filling, and the dip are the perfect compliment to one another. I will be making these again and again. No need to change a thing! Thank you for sharing this with all of us!

    Reply

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