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Gluten Free Steamed Dumplings or Pot Stickers Recipe

Prep Time1 min
Cook Time10 mins
Total Time11 mins
Servings: 30 dumplings


For the dough

  • 1 cup white rice flour
  • 1 cup tapioca flour
  • 3/4 cup boiled water (still hot)
  • 3 tbsp oil (I used half half olive and sesame)
  • 1/4 tsp salt

Mince filling (you will have enough left to do a batch of meatballs on the side or save for next time. )

  • 700 g pork mince
  • 100 g spring onions
  • 100 g carrots
  • 100 g fresh herbs I used a mix of coriander and mint in equal parts)
  • 1 inch knob ginger (half that if little ones are sensitive to strong flavours)
  • 1-2 cloves garlic
  • 1/2 tsp sea salt
  • 2 tbsp tamari or coconut aminos

For the potstickers cooking (you can also skip this and just steam them in a steamer basket)

  • 2 tbsp coconut oil (FrySafe is my favourite brand with the highest smoke point.)
  • 1 tsp water for each dumpling


  • For the dough, mix the flours, oil and salt in a bowl while you boil the kettle.
  • Then, once water is boiled, pour out 2/3 of the 3/4 cup into the bowl (keep a little back for error in case the flour was slightly under measured.
  • Mix your water into the flour with a fork. Press together the dough into your hands. Does it feel like it will come together as a thick dough? If it’s still very dry then add the rest of the water.
  • Then work the dough into your hands and press, and press and press until it’s a smooth ball a bit the texture of playdough is what you’re looking for. I find you get a better result when you really spend time working the dough for a good 5 minutes, patting down, stretching, rolling etc.
  • Then roll it out into a log and cut discs of just under a 1cm thickness and diameter of a 20c coin.
  • Roll all the dough slices into balls.
  • Leave to rest 10 minutes. On the kitchen bench or board is fine.
  • Mix the spring onion, carrot, herbs, tamari, salt, ginger and garlic all together.
  • Then mix that through the pork mince super well until fully mixed.
  • Now grab a sheet of parchment paper / wax paper and lightly dust with tapioca flour and fold in half.
  • Then, pop two little balls between the sheets and roll (you can do one at a time – I just got a bit cocky and started doing two at a time. I even tried 3 but that didn’t work out so well!) roll them gently one way and then rotate the paper, until you have a round-ish, very flat little disc. Pop a little ball of dumpling in the middle, fold two edges over each other and then press the sides in and pinch – I’m going to have to do a video tutorial for that methinks but for now, just be rustic, like me! TIP: If you over fill it, you will be stretching the dough beyond it’s ability to stretch so just keep it to a small amount of filling so that the dough easily folds over and you’re able to pinch it together well.
  • Do it again and again until you have them all rolled and ready to go.
  • Then heat coconut oil in a carbon plus / Black steel or ceramic non stick pan on HIGH – you’ll most probably need two pans to get them all cooked at once.
  • Place all the dumplings in the pan. Add the water and then cover with a lid. If you don’t have lids that fit your pans, just use a foil cover. Lower the heat now to medium-high
  • The idea is that you steam the whole dumpling except for the bottom that gets a chewy, crispy crust underneath. Cook time? 10 minutes or thereabouts. Just check at around 8 minutes that the bottoms of the dumplings aren’t burning.
  • Once they’re cooked you’re done and despite a little bit of resistance, they should be more or less able to lift out of the pan with a little knife under a couple of them, you make well have to do! Use the time that the dumplings are cooking to whip up some great veggies like broccolini tamari, chilli and lemon.
  • I like serving the dumplings with a sauce of 4 tbsp mirin, 4tbsp tamari and sliced chilli if you’re that way inclined.
  • If you have any clarifications needed on this recipe, just pop it in the comments,