Gluten-Free Thai Chicken Pot Stickers Recipe

gluten free pot stickers recipe

If you have ever enjoyed the experience of eating “pot stickers” before going gluten-free, you know how delicious and fun these savory Asian pan-fried dumplings are. They’re fun to make too!

Traditionally pot sticker wrappers – similar to wonton wrappers, are made with wheat flour. While I’ve thought about attempting to make a gluten-free wonton for some time, it wasn’t until I bought Laura B. Russell’s cookbook, The Gluten-Free Asian Kitchen that I actually went for it.

Our gluten-free pot stickers will stick to the pan, just like wheat-made pot stickers, so read the instructions carefully and then have fun making this recipe.

Our Guide to Thai Food calls pot stickers “Chinese-inspired pan-fried dumplings” that are “chewy-good.” They are and what a treat for those of us that used to enjoy pot stickers, which are traditionally prepared with wheat flour dough.We filled our gluten-free pot stickers with a delicious and healthy Thai chicken mixture, compliments of Darlene, our Guide to Thai Food.  The Thai chicken filling is lighter than traditional pot stickers filled with pork. The recipe makes one dozen large pot stickers which make great party appetizers but are hearty enough to serve as a lunch or dinner entree.

The pot sticker wrapper for this delicious recipe is based on a recipe for “Gingery Pork Pot Stickers” which appears in The Gluten-Free Asian Kitchen cookbook by Laura B. Russell – one of my favorite new gluten-free cookbooks.

The filling for our pot sticker recipe comes from Darlene Schmidt, our talented Guide to Thai Food. Chicken filled pot stickers are lighter than pork-filling and the Thai-inspired ingredients add terrific flavor. Be sure to use gluten-free soy sauce when preparing this recipe!

Prep Time: 1 hour

Cook Time: 10 minutes

Chilling time for dough: 1 hour

Total Time: 2 hours, 10 minutes

Yield: 12 large pot stickers


  • For Pot Sticker Wrappers:
  • 1/4 cup gluten-free sweet white sorghum flour (Bob’s Red Mill brand used in this recipe with good results)
  • 1/4 cup tapioca flour
  • 1/4 cup sweet rice flour, plus extra for dusting when kneading and shaping wrappers (don’t substitute whiterice flour which is different in texture and starch content)
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon guar gum
  • 1/4 teaspoon salt
  • 1/4 cup boiling water
  • 1 tablespoon ice water
  • For Thai Chicken Pot Sticker Filling:
  • 1 cup cooked chicken OR cooked shrimp, coarsely cubed
  • 1/2 tablespoon fresh, peeled, coarsely chopped ginger root
  • 1 large clove garlic, coarsely chopped (or two small cloves)
  • 2 sliced green onions (scallions)
  • 1/4 cup fresh cilantro
  • 2 teaspoons gluten-free fish sauce (please see Cook’s Note below)
  • 1 tablespoon gluten-free soy sauce
  • 1 teaspoon gluten-free Thai Pad sauce – optional (please see Cook’s Note below)
  • 2 teaspoons toasted sesame oil
  • 1/8 tsp. ground pepper
  • For pan-frying / steaming the pot stickers:
  • 1/4 cup chicken stock, plus extra as needed to prevent sticking and burning
  • 1 tablespoon coconut oil or light olive oil for pan-frying
  • small cup of water to seal pot sticker edges
  • Cook’s Note – Not all fish sauces and Thai Pad sauces are gluten-free. Read labels carefully. Thai Kitchen brand fish sauce and Thai Pad sauce were used in this recipe. According to their website these product are gluten-free.
  • Read more about the synergistic effects of using both xanthan gum and guar gum in gluten-free recipes.



You will need a plate lightly dusted with sweet rice flour and several pieces of parchment paper or waxed paper to use when rolling out the wrappers. This makes preparation much easier.

To make the pot sticker wrapper dough, place the sorghum, tapioca and sweet rice flours, xanthan gum, guar gum and salt in a mixing bowl. Whisk to thoroughly blend. Boil water and stir into dry ingredients with a fork. Add ice water and stir until dough holds together and can be shaped into a ball.

Shape the dough into a ball – dust your hands with sweet rice flour if the dough is sticky, place the dough in a plastic bag or wrap and refrigerate for about one hour, or until you are ready to shape the individual pot sticker wrappers.

While the dough is chilling prepare the pot sticker filling. Put all of the filling ingredients in a food processor and pulse until the filling is blended to small pieces but not into a paste!

Remove the dough from the refrigerator. To shape the wrappers place the ball of dough on a clean surface lightly dusted with sweet rice flour. Use your hands to roll the dough into a long rope about 12-inches long. Cut the rope into 12 equal pieces. Cover the pieces with plastic wrap to keep the dough from drying out as you shape and fill each pot sticker.

Make 6 pot stickers at a time and keep the remaining dough covered with plastic wrap or a damp towel. Roll each piece of dough into a ball with your hands. Place between two pieces of parchment paper or waxed paper and use a rolling pin to roll the ball into a circle, about 3 1/2 to 4-inches in diameter. Leave the dough between the two pieces of parchment. Cut two more pieces of parchment paper and continue to make the remaining circles. This method keeps the dough from drying out.

Gently peel dough from the paper and begin to fill and seal each pot sticker.

Spoon about 1 scant tablespoon of filling in the middle of each wrapper, or as much filling as will fit without getting too close to the edges. The pot stickers will be hard to fold and seal if you put too much filling on our dough.

Dip your fingers in water and lightly moisten the edges of the wrapper. Gently fold the sides of the wrapper up over the filling and press together with your fingers to seal. If it doesn’t seal, moisten the edges with a little more water. Pinch to seal the edges tightly. Place dumplings on the plate dusted with rice flour and cover with plastic wrap while you finish shaping the rest of the pot stickers.

Place a large frying pan over medium-high heat. Add oil and let it heat briefly. Place the first batch of dumplings in the pan. Turn them several times until golden brown being careful not to burn them.

Next, very carefully, slowly pour 1/4 cup chicken stock into the frying pan, it will bubble up and steam, so wear a kitchen mitt to protect your hands from hot splatters. Cover, and continue to cook the pot stickers for about 5 more minutes. If all of the chicken stock evaporates, add 1 to 2 more tablespoons to prevent the pot stickers from burning.

Remove pan from the stove, use a spatula to transfer the pot stickers to a serving plate and cover with foil to keep warm while you repeat the cooking process with the remaining pot stickers.

Serve with your favorite gluten-free Asian dipping sauce. Darlene recommends the following: 2 tablespoons (gluten-free) soy sauce, 2 tablespoons (gluten-free) Thai sweet chili sauce, 1 tablespoon toasted sesame oil, 1 or 2 teaspoons (gluten-free) Thai chili sauce and 1 tablespoon (gluten-free) fish sauce, or to taste. Fish sauce is salty! Or try our simple recipe for homemadegluten-free teriyaki sauce.

Reminder: Avoid gluten cross contamination in the kitchen!

Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.


Author Information: Teri Gruss, MS Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website and was a founding member and moderator of, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.

About Teri Gruss, MS

Teri Gruss, MS

One comment

  1. What can I use in place of fish sauce?

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