When I first posted the shu mai recipe it sparked a lot of interest, and many readers asked for a gluten-free wrapper version. These rice flour and starch wrappers are the result — designed so everyone can enjoy potstickers, dumplings, gyoza or shu mai whether they need or prefer a gluten-free option.
These wrappers are made from rice flour and tapioca starch. For the best results use very hot water and knead the dough well until it’s smooth. Roll the dough between sheets of parchment for easier handling and the thinnest, most even wrappers. You can roll the entire dough out and cut rounds, or divide the dough into small balls and roll each one individually. Rice flour wrappers tend to roll more easily than wheat wrappers, which can spring back if not rested, but they are more fragile and can tear — handle them gently. They’re suitable for steaming or frying.
I filled these potstickers with a sweet-and-sour tempeh and crunchy celery mixture. Tempeh gives a satisfying texture that mimics a meaty filling, but you can substitute other vegetables, lentils, or fillings of choice. Make the wrappers as thin as you can without tearing, fill, and either steam or pan-fry until golden.
Eat me!
These wrappers also work well for steamed shu mai stuffed with broccoli and zucchini in garlic sauce. You can use the same dough to make bao-style steamed buns if you adapt the dough slightly, or use it for lettuce wraps and other Asian-inspired fillings.
Steps overview
- Make the tempeh filling.
- Prepare the wrappers and roll them thin between parchment sheets.
- Fill, seal and rest under a damp towel.
- Pan-fry until golden, add a small amount of water, cover and steam until the water evaporates.
- Finish with a brush of sesame oil and serve with your favorite dipping sauce.
To form potstickers, leave about 3/4 inch clear around the edge of each wrapper, brush the rim with water, fold and pleat gently. Keep finished potstickers covered with a damp towel so they don’t dry out while you shape the rest. Heat a skillet with a thin layer of oil on medium-high, add the potstickers and brown the bottoms for 2–3 minutes. Carefully add 1/4 cup water, cover and steam for 3–4 minutes or until the water has evaporated, then uncover and cook another minute if you prefer crisper bottoms. Lightly brush with sesame oil before serving.
Gluten Free Potstickers filled with Tempeh and Celery
Allergen information: Dairy-free, egg-free, yeast-free, gluten-free, nut-free, corn-free. Can be made soy-free by using an alternate filling.
Makes: 14–16 potstickers, depending on size
Ingredients
Tempeh filling:
- 4 oz tempeh, cut into 1/2-inch cubes (about half a package)
- 1/4 cup water
- 2 tablespoons sweet-and-sour sauce
- 1/4 tsp garlic powder
- 1/4 tsp sriracha or other hot sauce
- 1/4 cup finely chopped celery
GF potsticker wrapper:
- 1/2 cup white rice flour
- 2 tablespoons tapioca starch
- 1/3 tsp salt
- 1 tsp neutral oil
- 5–6 tablespoons hot water (near boiling)
Plus oil for cooking and a little sesame oil to finish. Prepare dipping sauces of your choice.
Method
Tempeh filling: In a small pan, combine the tempeh and 1/4 cup water and bring to a gentle boil over medium heat. Boil 2 minutes, then add sweet-and-sour sauce, sriracha and garlic powder. Reduce to low-medium and simmer until the mixture is almost dry, about 8–9 more minutes. Press and mash the tempeh to break it down, taste and adjust seasoning, then stir in the chopped celery and set aside.
Wrappers: Whisk rice flour and tapioca starch together. Add salt and oil. Add the hot water one tablespoon at a time, mixing with a spoon until the dough begins to come together. When it forms crumbs, use your hands to knead until smooth, about 2–3 minutes. Cover with a towel and rest at least 20 minutes.
Roll the dough between two sheets of parchment. You can roll the whole dough and cut rounds with a 3.5–4 inch cutter, or portion the dough into small balls and roll each one thin. Aim for thin wrappers so they are not doughy. If a wrapper tears, moisten the edge and pinch it back together.
Place about a teaspoon or so of filling in the center of each wrapper, wet the edges with water, fold and seal. Keep shaped potstickers covered until ready to cook. Heat a lightly oiled pan over medium-high, arrange potstickers in the pan and brown the bottoms 2–3 minutes. Add 1/4 cup water, cover and steam for 3–4 minutes or until the water evaporates. Uncover and cook another minute to crisp the bottoms if desired. Brush with sesame oil and serve with dipping sauces such as soy sauce, spicy soy, or a sweet soy blend.
Notes: Roll on a flat, even surface with steady, light pressure to avoid tearing. If unsure, divide the dough into small balls and roll individually. Use very little rice flour between the parchment sheets so the dough does not stick but the surface does not become dry. Handle the wrappers gently while folding and pleating.
