{Recipe} Grain Free Potstickers

If yesterday’s goodness wasn’t enough for you, I’ve got something extra special for you today. You may have heard that Chinese/Lunar New Year is coming up quickly. Now, I don’t have enough money to hand you all red envelopes, but what I do have is a completely grain free dumpling wrapper recipe.


You did read that right. These little pouches of yum are made from almond and tapioca flour and taste just as yummy as their wheat flour counterparts. The dough is pliable and surprisingly easy to work with, though admittedly, not quite as springy as traditional dumpling wrapper dough.


Dumplings and potstickers are one of my favorite things to eat and make. In fact, when I make a batch I make them by the hundreds and freeze the extras for quick meals later. It’s always a sad day when my freezer dumpling stash runs out.


Anyway, I thought I’d do all my grain-free Asian (or otherwise dumpling loving) peeps a solid and share this recipe for Grain Free Pork & Mushroom Potstickers just in time for the New Year. See? I got your back. Now let’s all go eat some lucky food together. Shall we?



5.0 from 1 reviews
{Recipe} Grain Free Potstickers
Prep time
Cook time
Total time
Cuisine: Chinese, Paleo, Grain Free
Serves: 24-30 potstickers
For the wrappers:
  • 1 cup almond flour
  • 1 cup tapioca flour plus more for sprinkling
  • 4 tsp xanthan gum
  • 1 tsp salt
  • ¾ cup hot water
For the filling:
  • 1 lb ground pork
  • ½ lb shiitake mushrooms
  • 2 lbs napa cabbage
  • 1 bunch green onion
  • 2 cloves garlic
  • 2 Tbs tamari or liquid aminos OR 2 tsp salt
  • 2 Tbs sesame oil
  • black pepper to taste
Make the dough:
  1. Place the almond flour, tapioca flour, xanthan gum and salt in a large bowl and stir to combine.
  2. Add ½ cup of the water and stir until a lumpy dough forms. Drizzle in extra water as needed being careful not to make the dough too sticky.
  3. Knead dough with your hands until mostly smooth.
  4. If dough is too dry, add water a tsp at a time until smooth but not sticky.
  5. If dough is too wet, add almond flour or tapioca flour a Tbs at a time until dough is smooth but not sticky.
  6. Wrap dough in plastic wrap and allow to rest while you prepare the filling.
Prepare the vegetables:
  1. Thinly chop napa cabbage.
  2. Dice the mushrooms.
  3. Thinly slice the green onion.
  4. Mince or press the garlic.
  5. Heat a large saute pan or wok on medium heat.
  6. Add the cabbage and allow to cook until wilted, about 5 minutes.
  7. Drain the cabbage in a colander and set aside to cool.
  8. Wipe out the pan and heat a Tbs of oil on medium heat until hot.
  9. Add the mushrooms and saute until browned and softened, about 5 minutes. Remove from the heat and allow to cool.
Roll and cut the wrappers:
  1. If using a pasta roller, divide the wrapper dough into four equal pieces.
  2. Use your hands to press each piece into a rectangle about 3 inches wide and ¼ inch thick.
  3. Send the dough through the pasta roller at setting 1.
  4. Fold the dough in half width wise and send through again at setting 1. If the dough does not roll out smoothly, sprinkle with tapioca flour and send through the roller again. Repeat, folding the dough in half width wise each time, until the dough comes out smoothly.
  5. Sprinkle the dough with tapioca flour, set the pasta roller to setting 2 and send the dough through. Repeat until dough is rolled through setting 4.
  6. Alternatively, you can use a rolling pin to roll the dough out to your desired thickness.
  7. Lay dough sheets out on a flat surface and cut circles about 3 inches in diameter (use a cookie/biscuit cutter, bowl, cup or can to cut the dough).
  8. Sprinkle a bit of tapioca flour in between each circle as you stack them to keep them from sticking to each other.
  9. If you have a lot of dough remaining after cutting the circles, combine all the scraps, roll the dough back down to setting 4 on the pasta roller, and repeat the cutting process.
Prepare the filling:
  1. When the wrappers are all cut, squeeze as much water from the cabbage as you can.
  2. Place all filling ingredients in a large bowl and mix until well combined.
Make the dumplings:
  1. Place a wrapper flat on the palm of your non-dominant hand.
  2. Scoop about a tablespoon of filling into the wrapper and pinch closed. Wrappers should be moist enough to close by pinching firmly. If dough does not stick, use your finger to dab a small amount of water around the edges of the wrapper before pinching closed.
To cook the pot stickers:
  1. Heat a tablespoon of oil in a large fry pan or wok on medium heat until hot.
  2. Place dumplings in the hot oil (do not over-crowd) and let the bottoms fry for about 2 minutes.
  3. Add about ¼ cup of water to the pan and cover the pan with a lid.
  4. Allow the dumplings to cook for about 2-4 minutes or until the meat inside is cooked through (check one to be sure).
  5. Serve immediately.



 What’s your favorite New Year dish?

 Looking for grain free Asian food? 

Paleo Filipino chicken adobo - gluten free, soy free, delicious!A healthy, simple and delicious side dish for any Asian meal.Slow cooked, peanut butter based beef stew inspired by the Filipino dish Kare Kare.


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  1. Craving potstickers right now after seeing this post. These look great!
    Thalia @ butter and brioche recently posted…Orange Blossom, Rosemary and Ricotta HotcakesMy Profile

    • Thanks so much! I’m almost always craving potstickers. This is why the freezer stash is a necessity. 😉

  2. Wait..what? I thought I’m here because of red envelopes? Oh well, potstickers will do especially when they’re grain-free and use almond flour. Fantastic!
    Linda recently posted…Nutella Mochi #OscarNomsPartyMy Profile

  3. Ahhh!!! I am so excited about these! I haven’t been able to have potstickers or dumplings in SOOOO long. I can’t wait to try this recipe – thank you! Lovely photos too:)
    Sarah @ SnixyKitchen recently posted…DIY Sushi at Home: A Video CollaborationMy Profile

    • Yay! I’m glad my dumpling addiction will be helpful for someone. I actually need to make another batch soon, too. 😀

  4. What can I sub the xanthan gum with?

    • I’ve only made this recipe specifically with xanthan gum, so I can’t tell you what to substitute with any certainty. Someone commented on my almond pasta recipe that they subbed gelatin for the xanthan gum, so that could be a possibility (again, I haven’t tried this myself). You could also possibly play with guar gum and see how that works. If you experiment, let me know how it works out. 🙂

  5. anonymous

    Have you tried boiling them?

  6. If I want to freeze them, will it be better if I cook them first? Or should I at least boil them first?? What’s your recommendation for freezing them?

    Thank you!

    • If I plan to freeze them, I usually do it as soon as I wrap them. As I’m wrapping I place them on a cookie sheet. Once the sheet is full I put it directly in the freezer for a few hours or until the wrappers are frozen through. Then I transfer them to freezer bags.

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