Gluten free Chicken Pot Stickers with dipping sauce

A few months ago I posted a recipe for gluten-free pork Pierogies and these delicious gluten free vegetable Pierogis and they both received such positive feedback that I thought it would be great to come back with a chicken version of them! 🙂

I made these gluten free chicken potstickers a few weeks ago and my family quickly fell in love so I jotted down the recipe and am pleased to be sharing it with you today. These pot stickers can also be made dairy free as well by simply replacing the sour cream with a vegan alternative. Here are some of my favorite dairy free sour creams:

• Follow your heart dairy free sour cream
• Forager Project Organic plant based dairy free sour cream
• Wayfare dairy free sour cream – plant based & organic

If you’re looking to make this recipe for dinner then it pairs great with:

• Gluten-free pork Pierogies
• Gluten free vegetable Pierogis
• Copycat Chinese pork spring rolls {gf, df, healthy}
• Copycat Chinese Vegetable Spring Rolls- Gluten Free, Vegan & Healthy
• Vegan Copycat Chinese fried rice – Better than takeout {vegan, veggie packed, healthy, gluten-free}
• Vegan & Gluten-free Orange Chicken – Chinese Food Copycat {GF, V}

For the sauce you can either make it yourself or buy a gluten free dumpling dipping sauce from the store, either works. Just make sure it’s gluten & dairy free. Lastly, for the pot sticker dough you can either make your own or purchase the gluten free dumpling dough from the food market to make this recipe even more time efficient! 🙂

Ingredients

Dough:

• 1/2 cup sour cream- replace with vegan sour cream for dairy-free version, I linked my favorite brands above.
• 1 cup white rice flour
• 1/2 cup corn starch -potato starch also works
• 1/2 tsp salt

Filling:

• 1 tbsp olive oil
• 1/2 white onion chopped
• 1 cup chicken, cooked
• 1/2 cup chopped lettuce (optional)
• Salt and pepper

Frying:

• 1 tbsp canola oil
• 1/2 cup water

Sauce:

• 1/4 cup gluten-free soy sauce
• 1/4 cup rice vinegar
• 1 tsp + 1/2 tsp gluten-free Chinese chile garlic sauce
• 1 tsp toasted sesame oil

Directions

1. Combine all the ingredients for the dough in a mixing bowl. Add more rice flour or corn starch if needed. Combine until a dough forms then place in the fridge for 1/2 hour to firm.
2. Filling- place chicken in a pan and fry until cooked through, then add olive oil, chopped white onion, chopped lettuce (optional), salt + pepper into pan with meat and saute until cooked. Onions should become caramelized.
3. Cut chicken into 1 inch pieces.
4. Take the dough out of the fridge and roll it out. Then take a circular cookie cutter or glass cup, cut out circles.
5. Place 1/2 tbsp of your filling into each circle, fold the circle in half and crimp the edges. Repeat until all of your mixture is used up.
6. To cook, take a frying pan/ skillet (same one used for frying chicken and veggies) and place 1/2 cup water with 1 tbsp canola oil into it and place your pot stickers flat side down into it, cover with a tight lid and let cook on medium-high heat for 11 minutes or until the flat side becomes lightly browned and crispy.
7. For sauce combine all ingredients in a bowl. Whisk. Serve with pot stickers.
8. Enjoy!

Gluten free & dairy free chicken potstickers

diylifestyle.co

{Gluten free, Dairy free, Easy to make}

Print Recipe Pin Recipe

Course Dinner

Servings 11 Pot Stickers

Ingredients

  

• Dough:
• 1/2 cup sour cream replace with vegan sour cream for dairy-free version – works the same, I tried it.
• 1 cup white rice flour
• 1/2 cup corn starch -potato starch also works
• 1/2 tsp salt
• Filling:
• 1 tbsp olive oil
• 1/2 white onion chopped
• 1 cup chicken cooked
• 1/2 cup chopped lettuce optional
• Salt and pepper
• Frying:
• 1 tbsp canola oil
• 1/2 cup water
• Sauce:
• 1/4 cup gluten-free soy sauce
• 1/4 cup rice vinegar
• 1 tsp + 1/2 tsp gluten-free Chinese chile garlic sauce
• 1 tsp toasted sesame oil

Instructions

 

• Combine all the ingredients for the dough in a mixing bowl. Add more rice flour or corn starch if needed. Combine until a dough forms then place in the fridge for 1/2 hour to firm.
• Filling- place chicken in a pan and fry until cooked through, then add olive oil, chopped white onion, chopped lettuce (optional), salt + pepper into pan with meat and saute until cooked. Onions should become caramelized.
• Cut chicken into 1 inch pieces.
• Take the dough out of the fridge and roll it out. Then take a circular cookie cutter or glass cup, cut out circles.
• Place 1/2 tbsp of your filling into each circle, fold the circle in half and crimp the edges. Repeat until all of your mixture is used up.
• To cook, take a frying pan/ skillet (same one used for frying chicken and veggies) and place 1/2 cup water with 1 tbsp canola oil into it and place your pot stickers flat side down into it, cover with a tight lid and let cook on medium-high heat for 11 minutes or until the flat side becomes lightly browned and crispy.
• For sauce combine all ingredients in a bowl. Whisk. Serve with pot stickers.
• Enjoy!

If you liked this post then you may enjoy these

• Vegan Copycat Chinese fried rice – Better than takeout {vegan, veggie packed, healthy, gluten-free}
• Vegan & Gluten-free Orange Chicken – Chinese Food Copycat {GF, V}
• Gluten-free Pork Pierogies // & Giveaway announcement
• Easy gluten-free thai chicken pasta {Vegan, gluten-free}
• Thai spicy ginger and peanut coleslaw {gf, vegan, healthy}
• Vegan Vegetable Plant-based Sushi with ginger sauce {gluten-free, vegan, healthy, dairy-free, raw vegan}
• Copycat Chinese pork spring rolls {gf, df, healthy}
• Copycat Chinese Vegetable Spring Rolls- Gluten Free, Vegan & Healthy
• 10 Helpful Fall Hacks to prepare for Cooler Weather- life hacks, home hacks, property hacks
• Paleo Pumpkin recipes- delicious fall treats

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