Gluten-Free Potsticker Dough is a delightful bread-like covering for potstickers and other items. This dough will have you making gluten-free dishes you thought were out of reach. Perfect for potstickers or other Asian-type dumplings. It makes a great wrapper for potstickers, dumplings, and more. Make your own take-out or takeaway appetizers. Not to mention, that these wrappers are so easy to make plus they are gluten-free.
Gluten-Free Potsticker Dough:
Have you ever had a craving for food that you thought you could no longer eat? Hence, after seeing Molly Yeh’s potsticker dough recipe and I felt I had to try it. Molly’s recipe Called The Best Potstickers Ever gave me courage. Needless to say, it took quite a bit of experimenting as Cassava flour requires way more liquid than wheat flour. Therefore, I was over the moon that I could once again enjoy potstickers once again. In fact, it is the perfect appetizer or lite lunch.
Consequently, I used a tortilla press to form the dough. Roll dough into little balls. Finally, place them on the tortilla press with a little bit of plastic and press. In fact, I use a quart-size Ziploc bag. Simply cut down the sides. Place the dough ball down on one side of the plastic flip the other side on top and then close the tortilla press and press down.
At any rate, read Cassava Flour Information to better understand this interesting ingredient. In conclusion, use with my Gluten-Free Ground-Turkey Potstickers Filling. or even my Gluten-Free Southwest Egg Rolls could be made with this dough.
Makes roughly 40 potstickers. Roll ball into 16 to 24 oz balls.
*Nutritional Facts are listed below
What is Potsticker Dough Made of:
Consequently, my recipe calls for Cassava flour. In my humble opinion, it is as close to the color, flavor, and texture of white flour but gluten-free. It is simply a combination of cassava and two types of water (ice cold and boiling). Fill with your favorite dumpling mixture.
Gluten-Free Potsticker Dough
Ingredients:
- 2 cups cassava flour
- 2 teaspoons pink salt
- 3/4 cup boiling water
- 3/4 cup cold water
Directions:
First, combine the cassava flour and salt. Second, make a hole in the center of the cassava flour and pour in the boiling water. Pour the water in a little at a time. 
Mix the water a little at a time into the cassava flour until you get a slightly mealy texture. 
Stir in the cold water a little at a time. Finally, knead until you form a dough ball. 
Finally, knead for 5 minutes until smooth and slightly tacky. Let rest 20 minutes under a damp towel. After 20 minutes knead the dough briefly. Pull apart and roll into small balls 16 -24 oz. Leave the balls in a bowl covered with a damp towel taking out one or two at a time to roll.
Using a tortilla press place a small piece of plastic down on the press. 
Place the dough on the plastic fold the plastic over and cover on top of the dough. The dough should be between the plastic press down on the tortilla press. Lift up the top of the press and lift the plastic up and remove the flattened potsticker dough. 
Repeat with each small ball of dough until all your potsticker dough has been pressed out into a round circle.
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3.86 from 7 votes
Gluten-Free Potsticker Dough
Gluten-Free Potsticker Dough Recipe a bread-like wrapping for Asian flavored appetizer's or vegetables. Homemade from scratch recipe made with Cassava flour
Course Appetizer, Dinner, Lunch
Cuisine Asian
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Prep Time 6 minutes minutes
Resting Time 20 minutes minutes
Total Time 26 minutes minutes
Servings 40 wrappers
Calories 20kcal
Author LaRena Fry
Equipment
Tortilla Press
Ingredients
- 2 cups cassava flour
- 2 tsp pink salt
- 3/4 cup boiling water
- 3/4 cup ice cold water
Instructions
First, combine the cassava flour and salt.
2 cups cassava flour, 2 tsp pink salt
Second, make a hole in the center of the cassava flour and pour in the boiling water.
3/4 cup boiling water
Finally, mix the water into the cassava flour until you get a slightly mealy texture.
Stir in the cold water and knead until you form a dough ball.
3/4 cup ice cold water
Nesxt, knead for 5 minutes until smooth and slightly tacky.
Let rest 20 minutes under a damp towel.
After 20 minutes knead the dough briefly.
Pull apart and roll into small balls 16 -24 oz.
Using a tortilla press place a small piece of plastic down on the press.
Place the dough on the plastic and fold the plastic over and cover on top of the dough.
The dough should be between the plastic press down on the tortilla press.
Lift up the top of the press and lift the plastic up and remove the flattened potsticker dough.
Repeat with each small ball of dough until all your potsticker dough has been pressed out.
Notes
| Nutrition Facts | |
|---|---|
| Servings40.0 | |
| Amount Per Serving | |
| calories20 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 0% |
| Monounsaturated Fat0g | |
| Polyunsaturated Fat0g | |
| Trans Fat0g | |
| Cholesterol0mg | 0% |
| Sodium78mg | 3% |
| Potassium48mg | 1% |
| Total Carbohydrate5g | 2% |
| Dietary Fiber0g | 1% |
| Sugars0g | |
| Protein0g | 0% |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 5% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 40g | Calories: 20kcal | Carbohydrates: 5g
