Potstickers, also known as Chinese dumplings, are a popular appetizer and snack food. They are made of unleavened dough that is wrapped around a savory filling, often containing meat and vegetables. Some common fillings are pork, chicken, shrimp, cabbage, scallions, ginger, and garlic.
After the potstickers are assembled, they are typically pan-fried on one side to create a crispy, browned exterior. The other side remains white and soft like steamed dumplings. This is how they get the name “potstickers” – the dumplings stick to the pan as they fry.
Potstickers can be found in the frozen food aisle at many grocery stores. Frozen potstickers provide a quick and convenient meal option that only requires boiling, steaming, or pan frying to finish cooking. But an important concern for those with celiac disease or gluten sensitivity is whether these frozen dumplings are safe to eat.
Are Potstickers Typically Made with Wheat?
Traditional potsticker dough contains wheat flour, which gives the dumpling wrapper its characteristic elasticity and chew. Most recipes call for all-purpose flour or bread flour. The wheat-based dough is what allows the dumplings to hold their shape and create a good seal around the filling.
So, traditionally, potstickers are not gluten-free. They are made with wheat flour and thus contain gluten.
However, some brands and recipes have adapted the traditional dough to create gluten-free potsticker options. Rice flour, tapioca flour, arrowroot starch, and xanthan gum are often used to formulate gluten-free dumpling dough.
When searching for gluten-free frozen potstickers in stores, look for certified gluten-free products and be sure to double check the ingredient list for wheat, barley, rye or contaminated oats. Cross-contamination is a concern in facilities that also process wheat-based foods.
Should Celiacs Eat Frozen Potstickers Labeled “Gluten-Free”?
For those with celiac disease, non-celiac gluten sensitivity, or a serious wheat allergy, caution is warranted with any product containing an allergen. Consuming even small amounts of gluten can trigger symptoms and damage to the small intestine in celiacs.
If you have celiac disease or NCGS, here are some factors to consider regarding frozen gluten-free potstickers:
– Look for trusted gluten-free certifications like the GFCO or Celiac Support Association. This ensures the product has been third-party tested.
– Carefully inspect the ingredient list and allergen statements. Make sure no sources of gluten are listed.
– Look for brands that process gluten-free items only in dedicated gluten-free facilities. This reduces cross-contamination risks.
– Start with a small serving to assess your individual tolerance, especially with new brands.
– Be aware that flour dusting during processing could introduce trace gluten. Opt for brands that use rice flour dusting.
– If sensitive to trace gluten, choose brands that test at less than 5-10 ppm of gluten. This is the lowest detectable range.
– Call or email the manufacturer with any questions or concerns about testing and processing. Reputable brands will happily provide details.
So, in summary, frozen gluten-free potstickers that are third-party certified and made in dedicated facilities should be safe for most with celiac disease or NCGS. But it’s smart to take extra precautions if highly sensitive.
What Are Some Recommended Brands of Gluten-Free Frozen Potstickers?
Here are some top brands of gluten-free frozen potstickers that test at less than 10 ppm of gluten:
Jennie-O Turkey Store Gluten Free Turkey Potstickers – These chicken and veggie stuffed potstickers are certified gluten-free to less than 5 ppm. They are produced in a dedicated gluten-free facility.
Wei-Chuan Gluten-Free Potstickers – Wei-Chuan tests its potstickers at less than 5 ppm gluten. Flavors include pork, chicken, veggie, and crab rangoon.
Trader Joe’s Gluten Free Chicken Potstickers – Made with chicken and cabbage filling, these test below 5 ppm according to Trader Joe’s. They are fried in expeller-pressed canola oil.
Van’s Gluten Free Potstickers – Van’s tests for less than 10 ppm gluten. Flavors include pork and chicken. Their potstickers are vegan and fried in non-GMO oil.
O’Doughs Gluten-Free Potstickers – These froze potstickers are certified gluten-free to meet Celiac Support Association standards. Fillings include pork, chicken, and veggie.
Always carefully read labels, even on certified gluten-free products. Formula’s can change over time. Contact the manufacturer if you have any concerns.
Are There Homemade Gluten-Free Potsticker Options?
Yes, it is possible to make gluten-free potstickers at home with some simple ingredient swaps. Here are some tips:
– Choose a gluten-free flour blend. Options include brown rice flour, sweet rice flour, tapioca flour, potato starch, and xanthan gum.
– Add eggs to help bind the dough. This mimics the role of gluten.
– Use coconut or cassava flour for more structure if the dough seems too delicate.
– Chill the dough thoroughly before rolling to prevent tearing.
– Dust with rice flour when rolling out the dough to prevent sticking.
– Use filling ingredients that are naturally gluten-free like vegetables, proteins, garlic, ginger and gluten-free soy sauce.
– Pan-fry in oil on one side until crispy. Steam the other side by adding a bit of water to the pan and covering.
– Freeze any extras by placing on a baking sheet in a single layer. Once frozen, transfer to freezer bags.
With some recipe testing, you can definitely achieve tasty homemade gluten-free potstickers. It just may take a few tries to get the texture of the dough right. Check out gluten-free blogs for various flour blend ideas.
What About Cross-Contamination Risks?
For people with celiac disease or NCGS, cross-contamination with gluten is a serious concern to be aware of. Even tiny amounts can trigger symptoms and intestinal damage.
Here are some potential sources of cross-contamination with frozen potstickers:
Facility processing – If made in a shared facility that also processes wheat-based foods, trace gluten can make its way into the product. Opt for dedicated GF facilities.
Equipment – Shared equipment, utensils, and processing lines could transfer gluten to GF products. Dedicated equipment is preferred.
Ingredients – Fillings, seasonings and dustings applied externally could contain gluten. Ensure all ingredients are GF.
Frying oil – Potstickers fried in shared fryer oil may pick up trace gluten. Dedicated fryers are the safest option.
Dusting flours -Regular flour dusting during processing could contaminate GF dumplings. Rice flour dusting is ideal.
Storage and packaging -Improper storage and packaging methods may expose items to cross-contact. Look for proper GF controls.
Reputable gluten-free brands will have strict quality controls in place and be transparent if you inquire about them. But those highly sensitive should take the extra precaution of choosing dedicated facility products tested to under 10 ppm gluten.
Should You Microwave Gluten-Free Potstickers?
Microwaving is generally not the ideal cooking method for gluten-free potstickers. Here’s why:
– The dough will not get crispy and browned. The unique potsticker texture requires pan frying or steaming.
– Fillings with meat or shrimp could overcook or turn rubbery in the microwave.
– Delicate GF wrappers may tear, rip, or get soggy in the microwave.
– Potstickers may not hold their shape well and could risk unfolding or spilling fillings.
– Microwaving does not produce the signature charred bottom that gives potstickers their name.
So while microwaving is convenient, it will likely lead to poor results. The wrappers will be soft and wet with fillings that are either too hot or unevenly cooked.
For best results, pan fry GF potstickers on the stovetop until crispy on one side. Then add a bit of water to the pan, cover, and steam for a few minutes. The dumplings come out with the perfect contrast of textures.
If short on time, steaming or boiling gluten-free potstickers briefly also works well. Just don’t expect them to form that lovely browned crust. They’ll still taste great!
What Are Some Tips for Cooking Frozen Gluten-Free Potstickers?
Here are some top tips for successfully cooking frozen gluten-free potstickers:
– Always check internal temperature using a meat thermometer with fillings containing pork, chicken, or shrimp. Cook to at least 165 F.
– Use a nonstick pan sprayed lightly with oil to prevent sticking. A well-seasoned cast iron skillet works great too.
– Cook over medium-high heat to crisp the bottoms without over-browning. Don’t move them around too much initially.
– For pan frying, let them sit undisturbed for 2-3 minutes until crispy and browned. Carefully flip and cook 1 minute more.
– Add 1/4 cup water to the pan, cover, and steam for 4-5 minutes until filling is hot. Remove lid and cook uncovered for 1 minute to evaporate any remaining water.
– For steaming, bring 1/2 inch water to a boil in a steamer basket or bamboo basket. Steam for 4-5 minutes.
– For boiling, bring water to a gentle simmer. Cook for 3-4 minutes until heated through.
– Resist the urge to overcrowd the pan. Cook in batches for even browning.
– Use a flat thin spatula to carefully flip them and retrieve them from the pan.
– Blot excess oil after cooking for a less greasy finish.
– Enjoy immediately or flash chill on a sheet pan if not serving right away.
Follow the package instructions for cook times and adjust based on preference. With the right technique, gluten-free potstickers come out perfect every time!
What Dipping Sauces Go Well with Gluten-Free Potstickers?
Gluten-free potstickers pair nicely with a variety of flavorful dipping sauces. Here are some delicious options:
Soy sauce – Go for a gluten-free tamari or coconut aminos for dipping.
Rice vinegar – Mix with soy sauce or ginger for a punchy accent.
Sesame oil – Add a touch of toasted sesame oil to soy for nutty flavor.
Ponzu sauce – The citrusy Japanese sauce adds brightness.
Sweet chili sauce – Look for GF brands of this sticky and spicy condiment.
Hot chili oil – Infuse oil with red chilies, garlic, and spices for heat.
Ginger sauce – Grate fresh ginger into rice vinegar and soy or tamari.
Peanut sauce – Make a quick sauce by stirring peanut butter with water, rice vinegar, soy, chili, garlic, and ginger.
Sweet & sour sauce – Whisk rice vinegar, sugar, tomato paste, soy, and chili sauce.
The options are endless for gluten-free dipping sauces! Part of the fun is mixing and matching flavors to suit your tastes.
Should You Pair Gluten-Free Potstickers with Noodles or Rice?
Gluten-free potstickers make a fantastic topping for rice and gluten-free noodles. The starchy accompaniment helps soak up those flavorful dipping sauces.
Some tasty pairings include:
– Beef or veggie potstickers with rice noodles and peanut sauce
– Pork potstickers with brown rice and ponzu
– Chicken potstickers with buckwheat soba noodles and sesame-ginger sauce
– Shrimp potstickers with quinoa fried rice and sweet chili sauce
– Vegetable potstickers with chickpea pasta and garlic oil
For the noodles, stick to certified gluten-free options made from rice, quinoa, buckwheat or legumes. Always give the package a close read since noodle ingredients can vary greatly.
For an easy complete meal, top stir-fried rice with steamed or pan-fried potstickers. Frozen dumplings shorten the cooking time significantly. Serve with your favorite dipping sauce for a fast GF dinner.
Can You Prepare and Freeze Homemade Gluten-Free Potstickers?
Absolutely! Preparing a big batch of homemade gluten-free potstickers and freezing them is an excellent way to save time later on. Here are some tips:
– Assemble uncooked potstickers and place in a single layer on a parchment-lined baking sheet.
– Ensure they aren’t touching each other or the dumplings may stick together when frozen.
– Place the baking sheet in the freezer until potstickers are completely frozen, at least 2-3 hours.
– Transfer frozen potstickers to an airtight freezer bag or container with waxed paper between layers.
– Press out excess air and seal the container. Label with the contents and date.
– Frozen gluten-free potstickers will keep for 2-3 months in the freezer.
– To cook, don’t thaw. Add frozen dumplings directly to a hot pan or steamer. Just increase cook time by 1-2 minutes.
With an arsenal of homemade frozen potstickers, you’ll always have a quick gluten-free meal handy. They’re terrific for busy weeknights!
Should You Reheat Leftover Gluten-Free Potstickers?
It’s best to enjoy gluten-free potstickers freshly cooked for ideal taste and texture. The wrappers can become soggy when reheated.
However, properly reheating leftovers should be safe for those without gluten intolerances.
For food safety, reheat leftover potstickers within 3-4 days. Here are some reheating methods:
– On the stovetop over medium-low, add a bit of water or oil to steam and prevent sticking.
– In the oven at 325°F until warmed through, about 7-10 minutes.
– In the microwave, cover and reheat at 50% power in 30 second increments, checking frequently.
– Place in a hot skillet or steamer basket with fresh made dumplings to reheat.
– In soup broth, simmer gently 5 minutes to reheat without getting soggy.
The potstickers likely won’t be as crispy or have the same just-made texture. But warming them through sufficiently should provide an acceptable quick meal.
For celiacs and those with NCGS, reheating leftovers is riskier due to potential cross-contact. Use your own judgment based on sensitivity level. When in doubt, stick to freshly made.
Conclusion
For people avoiding gluten, carefully sourced frozen gluten-free potstickers can make a convenient addition to your meal repertoire. Choose reputable brands that disclose gluten testing protocols and implement strong quality controls. With some label reading and precautions for cross-contamination, frozen potstickers can be a tasty gluten-free option. Prepare them using pan frying, steaming, or boiling for the ideal texture and serve with your favorite dipping sauces. With the right techniques, frozen GF potstickers can deliver on safety, flavor and convenience.
