Tips: The key for making the gluten free potsticker or gyoza is to prepare the filling first and then make the wrappers right before you are ready to wrap them.

In a clean mixing bowl, mix 1 cup of rice flour, ½ cup of tapioca flour, and ¼ cup of potato starch.

Add ¾ to 1 cup of hot boiling water into the flour mixture. Add ½ of the water first. Mix it in with a spoon because the water is still very hot.

When the mixture starts to cool down, you can knead with your clean hand. Continue to add water in as you knead until you have one malleable piece of dough that’s not crumbly or too sticky.

Spread a thin layer of dry rice flour on your working surface. Roll the dough into an elongated log. Cut into 16 equal portions. You can use the scale if you want to be precise.

Start rolling the dough while rotating. Your wrapper should be this thin and about the same size as the regular store-bought wrapper

Folding Technique #1: First, fold the wrapper in half and pinch together at the center. Next, hold the top layer, fold toward the center and pinch down onto the bottom. Continue this technique until you reach the edge of one side. Repeat the same with the other side.

Folding Technique #2: Fold the wrapper in half. Then simply pinch the top and the bottom layers together to close the potstickers.

Continue to fold until your run out of the cut-up dough pieces

Tips: Make sure the potstickers are not touching each other. Unlike regular wrappers, gluten free wrappers are stickier. When they are stuck together, it will be harder to separate them. And will most likely to breaks apart.

When the potstickers are done, the bottom should be lightly browned. Take the potstickers out and serve them hot with dipping sauce

To make the dipping sauce, combine 1 tablespoon of soy sauce, 1/2 tablespoon of black vinegar, and 1/2 teaspoon of sesame oil. Add some chili sauce if you like to make your sauce spicy.