Asian Dumpling Tips

Dumplings make everyone smile. Make and eat lots.

gluten-free asian dumplings

Gluten-Free Dumpling Dough: Uses Beyond Pot Stickers

All Recipes, Asian Dumpling Basics, Asian Ingredients, Cooking Tips & Tricks, Gluten Free Recipes


I suppose that you could say that I’ve displayed signs of OCDD (obsessive compulsive dissorder for dumplings). With a fine amount of dough and filling leftover from making the gluten-free pot stickers, I wanted to see how versatile the dough is. The great thing about dumplings is their versatility, right? With the basic dumpling dough in your back pocket, you can use different fillings, create different shapes, and cook your dumplings in a variety of ways.

So I put both kinds of gluten-free dumpling doughs (see the links below to the three recipe trials) to the test. My findings about how they worked with the various shapes and cooking methods are posted on VietWorldKitchen.com in this post.

Related posts:

If you have the enhanced e-version of Asian Dumplings, these technique videos are included. Otherwise, see the printed book for details and/or watch my videos below, which are on Asiandumplingtips.com:

Gluten-Free Pot Stickers: Recipe Trial 3

All Recipes, Asian Dumpling Basics, Asian Dumplings Cookbook, Cooking Tips & Tricks, Gluten Free Recipes


What a difference a few years makes. My first attempt at gluten-free pot stickers was in December 2009. It was okay but I didn’t go at it again until now. And after going a second round with making a gluten-free basic dumpling dough, I became a little obsessed and went for round 3.

The second dough made of millet flour, sorghum flour, tapioca starch, and potato starch was pretty darn good. It cooked up to a good chew without being overly rustic. But I was curious about how I could add a little tenderness along with that chew.  I went back to my bookshelves and then into the kitchen.

Was the third time the charm? Kind of yes and kind of no. Check it out on VWK:

Gluten-Free Pot Stickers: Recipe Trial 3

Related posts on this site and VWK:

If you have the enhanced e-version of Asian Dumplings, these technique videos are included. Other wise, see the printed book for details and/or watch my videos below:

Gluten-Free Pot Stickers: Round #2

All Recipes, Asian Dumpling Basics, Asian Ingredients, Cooking Tips & Tricks, Gluten Free Recipes


Soon after the Asian Dumplings cookbook was published in 2009, people started writing me about gluten-free dumplings. My response was, “There are many gluten-free Asian dumpling recipes in the book. Check the rice, starch, and legume and tuber chapters for ideas.”

As you may know, I tried my  hand at making gluten-free pot stickers in December 2009 and they were just okay — mediocre, actually. The dough vexed me and I kept simmering on it until I had time a couple weeks ago to tackled it again. I made two (2) gluten-free dumpling doughs to use in place of the Basic Dumpling Dough on page 22 of Asian Dumplings.

It was a really interesting experiment in which I blended my own flour. I also made unexpected discoveries about working with gluten-free dumpling dough. How I went about it and my technical notes are in this post on Viet World Kitchen.com:

Gluten-free pot stickers: Recipe Trial 2

Check it out, even if you don’t eat a gluten-free diet.