While you’re exploring the joys of homemade plant-based cuisine, here are some other delightful recipes you might enjoy:

• Vegan Bao – Soft Steamed Buns: These fluffy steamed buns are filled with a medley of vegetables tossed in savory Asian sauces, offering a delightful textural contrast.
• For a gluten-free twist on Bao buns, consider using our versatile GF buns dough. Simply adjust by adding a bit more oat flour to enhance handleability, making it easier to shape, fill, and steam these delectable gluten-free parcels.
• Or, for a lighter, refreshing option, try some Sweet and Sour Lentil Lettuce Wraps! They’re bursting with flavor and perfect for a quick and healthy meal.

Step-by-Step Guide to Gluten-Free Tempeh Potstickers

1. Prepare the Tempeh Filling

Begin by creating the flavorful heart of your potstickers. This sweet and sour tempeh mixture is incredibly satisfying and easy to make.

2. Master the Gluten-Free Wrappers

The wrappers are the foundation of any good dumpling. This gluten-free dough is surprisingly pliable once you get the technique down. Combine all dry ingredients thoroughly. Gradually add hot water and a touch of oil, kneading until you achieve a soft, non-sticky dough. The use of hot water is crucial for hydrating the rice flour and creating a smooth texture.

For the best results, roll the dough between two sheets of parchment paper. You can roll out the entire dough ball at once for efficiency, or divide it into smaller portions and roll each individually. Aim for a thickness that is as thin as possible without tearing – this prevents a “doughy” taste in your cooked potstickers. Use a 3.5 to 4-inch cookie cutter to create uniform rounds from the rolled dough. Any leftover dough from the center can be re-kneaded and rolled again.

3. Fill and Shape Your Potstickers

Place a spoonful of filling in the center of each wrapper, leaving about a 3/4-inch border around the edges for sealing. Lightly brush water along the edges of the wrapper – this acts as a natural adhesive. Gently fold the wrapper in half, pressing the edges together to seal. You can create decorative pleats, or simply crimp the edges firmly to secure the filling. As you shape your potstickers, keep them covered with a damp towel to prevent them from drying out.

4. Cook to Golden Perfection

Heat a large non-stick pan over medium-high heat, then brush it lightly with oil. Carefully arrange the shaped potstickers in a single layer, ensuring they don’t overcrowd the pan. Cook for 2-3 minutes, or until the bottoms turn a beautiful golden brown and become crispy. Don’t worry if your pleating isn’t perfect; they’ll still taste amazing!

Once the bottoms are golden, add about 1/4 cup of water or vegetable broth to the pan. Immediately cover the pan with a lid to trap the steam. Allow the potstickers to steam for 3-4 minutes, or until all the liquid has evaporated and the filling is cooked through. For extra crispiness, you can remove the lid and cook for another minute or so, flipping them to crisp the other side if desired. Serve them hot, lightly brushed with sesame oil, alongside your favorite dipping sauce.

Recipe: Gluten-Free Potstickers with Tempeh and Celery

This recipe yields approximately 14-16 potstickers, depending on their size. It’s naturally free of dairy, egg, yeast, gluten, and corn. For a soy-free version, simply use alternative fillings like lentils or mushrooms.

Ingredients:

For the Sweet & Sour Tempeh Filling:

• 4 oz Tempeh, cubed into 1/2-inch pieces (about half a standard package)
• 1/4 cup water
• 2 Tablespoons Sweet and Sour Sauce (homemade or store-bought)
• 1/4 tsp garlic powder
• 1/4 tsp sriracha or your preferred hot sauce (adjust to taste)
• 1/4 cup finely chopped celery

For the Gluten-Free Potsticker Wrappers:

• 1/2 cup white rice flour
• 2 Tbsp Tapioca starch
• 1/3 tsp salt
• 1 tsp oil (neutral-flavored)
• 5-6 Tbsps hot water (close to boiling)

For Cooking and Serving:

• Oil for cooking (e.g., avocado oil, canola oil)
• Sesame oil for brushing
• Dipping sauces of choice (see suggestions below)

Instructions:

1. Prepare the Tempeh Filling:

1. In a medium pan, combine the cubed tempeh and 1/4 cup water. Bring to a boil over medium heat and cook for 2 minutes.
2. Add the sweet and sour sauce, sriracha, and garlic powder. Mix well to coat the tempeh.
3. Reduce heat to low-medium and continue to cook, stirring occasionally, until the liquid has almost evaporated and the tempeh is well-coated (approximately 10-11 minutes).
4. Using a spatula or fork, gently press and mash the tempeh to break it down slightly. Taste and adjust seasonings (salt, spice, sweetness) as needed.
5. Stir in the finely chopped celery and remove from heat. Set aside to cool slightly while you prepare the wrappers.

2. Make the Gluten-Free Wrappers:

1. In a large bowl, whisk together the rice flour and tapioca starch until thoroughly combined. Add the salt and 1 tsp oil, mixing them into the flour mixture.
2. Gradually add the hot water, one tablespoon at a time, mixing with a spoon and pressing it into the flour. Continue until the mixture starts to form coarse crumbs.
3. Once the dough is cool enough to handle, use your hands to knead and press the crumbs together. If the dough feels too dry or crumbly, add a tiny bit more hot water (half a teaspoon at a time) until it comes together.
4. Knead the dough for 2-3 minutes until it is very smooth and pliable. It should be soft and non-sticky.
5. Cover the dough with a damp towel and let it rest for at least 20 minutes. This allows the flours to fully hydrate and makes the dough easier to work with.
6. Place the dough between two sheets of parchment paper. You can roll out the entire dough ball or divide it into smaller portions for individual rolling.
7. Roll the dough out as thinly as possible without tearing it. The thinner the wrapper, the better the final texture of the potstickers.
8. Using a 3.5 to 4-inch cookie cutter, cut out rounds from the rolled dough. Gather any scraps from the center, re-knead them gently, and roll them out again to make more wrappers. Avoid using too much extra rice flour during rolling, as it can make the parchment slip.

3. Assemble the Potstickers:

1. Take one wrapper and place about 1 to 1.5 tablespoons of the tempeh filling in the center.
2. Lightly moisten the edges of the wrapper with water using your finger.
3. Fold the wrapper in half to create a half-moon shape, pressing the edges firmly to seal. You can crimp or pleat the edges for a decorative finish. For visual guidance on shaping, you might find this dumpling shaping video helpful.
4. Place the shaped potstickers on a plate or baking sheet and keep them covered with a damp towel to prevent them from drying out until you are ready to cook them.

4. Cook the Potstickers (Pan-Frying & Steaming Method):

1. Brush or spread oil evenly on a large non-stick pan and heat it over medium-high heat.
2. Place the potstickers in the hot pan, ensuring they are in a single layer and not overcrowded. Cook for 2-3 minutes until the bottoms are golden brown and crispy. (You can cook about 8 potstickers at a time, depending on your pan size.)
3. Carefully add 1/4 cup of water (or vegetable broth) to the pan, then immediately cover with a lid.
4. Steam the potstickers for 3-4 minutes, or until all the water has evaporated and the filling is thoroughly cooked.
5. Remove the lid. If desired, flip the potstickers and cook for an additional minute to crisp up the other side.
6. Transfer the cooked potstickers to a serving dish. Lightly brush them with a little sesame oil for added flavor and aroma.

To Steam Potstickers Only:

If you prefer to solely steam your potstickers, follow this steaming method as described for the Shu Mai dumplings. Place them in a steamer basket lined with parchment paper or cabbage leaves, and steam for 7-8 minutes until tender and cooked through. You can shape them either as traditional potstickers or as open-faced Shu Mai.

Dipping Sauce Suggestions:

• Classic Soy Sauce: A simple, timeless choice.
• Sweet Soy Sauce: Combine soy sauce, a touch of maple syrup, minced ginger, a splash of rice vinegar, and a dash of sesame oil for a balanced flavor.
• Spicy Soy Sauce: Mix soy sauce with sriracha (or other hot sauce), maple syrup, and sesame oil for a fiery kick.
• The sauce pictured in some photos is a combination of teriyaki sauce and sesame seeds, offering a savory-sweet profile.

Chef’s Notes & Tips for Success:

• **Rolling Technique:** For an even, tear-free wrapper, try to roll the entire dough ball to about 12 inches in diameter on a flat surface using light, even pressure. If you’re new to gluten-free dough, starting with smaller individual dough balls might be easier.
• **Flour Usage:** Avoid using excessive rice flour when rolling with parchment, as it can cause the parchment to slip, making the rolling process more difficult.
• **Sealing:** Use light pressure when folding and sealing the potstickers. If a wrapper tears during assembly, don’t fret! You can often pinch it back together with a tiny bit of water.
• **Batch Cooking:** These potstickers can be made in advance and frozen. Lay them in a single layer on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag. Cook from frozen, adding a few extra minutes to the steaming time.

Enjoy these wholesome, flavorful gluten-free vegan potstickers! They’re a testament to how delicious and accessible plant-based, gluten-free eating can be. Share your creations and favorite dipping sauces with us – we love to see your culinary adventures!