Frequently asked questions
Are traditional Chinese dumplings gluten-free?
Chinese dumplings do typically contain wheat, even if the wrapper is mostly rice-based. Happily, these pork potstickers capture an authentic flavor and texture by combining sweet rice flour with a homemade gluten-free flour blend. The recipe for Silvana's Kitchen Gluten-Free All-Purpose Flour yields about two pounds of flour, which is more than you'll need for the dumpling dough, so save the rest for whipping up some gluten-free baked goods (or your next round of potstickers!).
Are potstickers usually steamed or fried?
Both! By definition, potstickers are steam-fried. Here, they're first pan-fried in a bit of oil until the outsides are golden. Next, water is added, the pan is covered, and the dumplings steam until the pork filling is cooked through, about 12 minutes. Finally, the lid is removed and the potstickers continue cooking until the water evaporates and the wrappers crisp back up.
Note from the Food & Wine Test Kitchen
Making the potsticker filling is simply a matter of mixing all the ingredients together, but you'll need to take care when prepping the cabbage to ensure your dumplings stay tightly filled and maintain their shape in the cooking process. Start with finely shredded napa cabbage and toss it with the salt; let stand about 10 minutes, until the cabbage is wilted. Then, drain the cabbage and thoroughly wring it out using a kitchen towel so that it's nice and dry before you add it to the other ingredients — this will prevent air pockets from forming.
Make ahead
Silvana's Kitchen Gluten-Free All-Purpose Flour can be stored in an airtight container at room temperature for up to one year.
