Potsticker Dough (GF, Vegan, Grain-Free)

I've never made potstickers before, so I'm not really sure why I started with doing them grain free, but I thought they turned out pretty well. My feedback for myself is GET A TORTILLA PRESS. 

I followed Nom Nom Paleo's recipe exactly, but I'd thought I share the grain-free, gluten-free, vegan, dough recipe so that you can make the insides whatever you want! I think it was also helpful for me to look at her pictures. She is one of my favorites for detailed recipes that can be complicated. She always makes them accessible for the ambitious home cook. 

Wrapper Dough

  • 3 cups cassava flour 
  • ¾ cup arrowroot powder 
  •  teaspoons salt
  •  cups boiling water


After you've made whatever filling you want. Place the cassava flour, arrowroot powder, and salt in a large bowl. Pour about 2 cups of the boiling water and stir. Let mixture cool to touch and then continue to mix and knead with your hands. 

Once mixed, divide in to small dough balls, by dividing each half by another. Cover all of the dough balls with a damp kitchen towel so they don't dry out. 


I did not have a tortilla press, so I used two pieces of parchment and a large casserole dish for the first smoosh (official cooking term) then a rolling pin to roll as thin as I could. However, a tortilla press for the dough balls would be WAY better. 


For all the dough balls, it's best to have a small bowl of water to dab your fingers and re-roll the ball before you place it between the parchment paper so they dough isn't dry. 


Place your filling on the inside and start to fold like a taco. You'll pleat one side of the potsticker and sealing it closed. (The pics come in handy on her website for this part.) 



Once you've completed all of your potstickers, heat avocado oil over medium high heat and place each potsticker in the pan. Leave for about 2-3 minutes until the bottoms are golden brown, then pour 1/2 cup boiling water in the pan and cover and let sit for about 5-7 minutes. 


It was time consuming and hard work! But it's been so long since I've eaten these I was SUPER excited. 

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