Chicken Potstickers - 10 oz

Traditional potstickers hit a wall for gluten-avoidant eaters: the wrapper is wheat, full stop. Feel Good Foods rebuilt it from rice flour and tapioca starch, bound with konjac flour and xanthan gum instead of wheat gluten, so the pleated shape and chewy bite survive the swap in these gluten-free dumplings.

Each package holds fully cooked, frozen potstickers filled with chicken raised without antibiotics and cabbage, seasoned with scallion, garlic, ginger, cilantro, and black pepper. A tamari-based dipping sauce is included - water, tamari soy sauce, sugar, distilled vinegar, ginger puree, garlic puree, and spice - so there's no need to raid your own pantry for soy sauce and vinegar.

Pan-sear from frozen in a hot skillet with a splash of oil and water to crisp the bottoms while the filling steams through, or microwave for a faster option. Either way, they're ready in minutes for a quick lunch, an appetizer platter, or a side next to rice and stir-fried vegetables.

Certified gluten-free and built without a wheat-based wrapper, these potstickers fit gluten-avoidant kitchens without trading away texture or flavor - though the rice flour, tapioca starch, and touch of sugar in the wrapper and sauce mean they're not a match for keto, paleo, or carnivore eating plans. Keep frozen until ready to cook, and return any unused potstickers to the freezer to preserve the wrapper.

Ingredients: DIPPING SAUCE: WATER, TAMARI SOY SAUCE (WATER, SOYBEANS, SALT, SUGAR, CORN STARCH), SUGAR, DISTILLED VINEGAR, GINGER PUREE (GINGER, WATER), GARLIC PUREE, SPICE, POTSTICKERS: CHICKEN, CABBAGE, WATER, RICE FLOUR, TAPIOCA STARCH, SESAME OIL, CANOLA OIL, CONTAINS 2% OR LESS OF: SCALLION, SALT, GARLIC, KONJAC FLOUR, XANTHAN GUM, GINGER, CILANTRO, BLACK PEPPER.

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Common Questions

How do these gluten-free potstickers compare nutritionally to a traditional wheat-wrapper version?
A conventional potsticker wrapper is made from wheat flour and water, which forms gluten strands that trap steam and give that classic chew. This version swaps in rice flour and tapioca starch, held together with konjac flour and xanthan gum instead of gluten, so the carbohydrate source changes but the overall carb count per piece lands in a similar range to wheat wrappers — both are starch-based, so neither is a low-carb food. The real difference shows up in the ingredient list length and in whether wheat protein is present at all, which matters only if you're avoiding gluten for medical or dietary reasons rather than counting carbs. Filling-wise, chicken and cabbage content is comparable to standard chicken potstickers on the market.

What do konjac flour and xanthan gum actually do in a wrapper that has no wheat gluten?
Gluten works by forming an elastic protein network when wheat flour is hydrated and worked, which is what lets a wrapper stretch, hold a pleat, and stay intact through steaming and pan-frying. Rice flour and tapioca starch alone don't form that network, so they tend to produce a wrapper that's either too brittle or too gummy. Konjac flour is a glucomannan fiber that absorbs water and forms a gel, while xanthan gum is a fermentation-derived polysaccharide that adds viscosity and binding strength — together they mimic gluten's structural role, letting the dough hold its shape and give a chewy bite instead of falling apart in the pan or steamer.

Do these fit a keto, paleo, or carnivore diet?
No, not as written. The wrapper is built from rice flour and tapioca starch, both of which are carbohydrate-dense starches, so a serving carries enough carbs to work against a strict keto approach (generally under 20-50g net carbs per day). Paleo excludes grain-derived and refined starches along with soy, and this product contains rice flour, tapioca starch, and soy-based tamari in the dipping sauce, so it falls outside paleo guidelines too. Carnivore rules out plant-based ingredients entirely, which eliminates this product on every count — cabbage, starches, and soy sauce all disqualify it. It's a solid fit for gluten-free eating, not for low-carb or animal-only protocols.

What dishes can I use these in beyond the basic pan-sear or microwave method?
These work well dropped straight into a simmering broth for a quick potsticker soup — add them frozen to hot chicken or vegetable stock for about 4-5 minutes until the filling is heated through and the wrapper turns tender rather than crisp. They also hold up in an air fryer at 375°F for roughly 8-10 minutes, shaking the basket halfway, which gives a crisp exterior without added oil. For a noodle-bowl or fried rice add-in, slice cooked potstickers in half and toss them in at the end so the filling doesn't dry out. They're a direct swap for wonton or gyoza in most recipes calling for those, since the fully cooked filling and gluten-free wrapper behave similarly once heated.

What does the gluten-free certification actually verify, and how is the chicken sourced?
A gluten-free certification means the product has been tested and confirmed to contain less than 20 parts per million of gluten, the threshold set by both FDA labeling rules and third-party certifiers like GFCO — that's low enough to be considered safe for most people with celiac disease. It's a testing-based claim, not just a formulation choice, so cross-contact during manufacturing is controlled and verified rather than assumed. The chicken filling is described as raised without antibiotics, which is a production-practice claim regulated by the USDA and typically backed by supplier affidavits or audits rather than direct third-party testing — worth knowing the distinction between a tested claim and a sourcing claim when comparing labels.

Why does the wrapper matter more here than in most gluten-free frozen foods?
Wrapper-based products are one of the hardest categories to reformulate gluten-free because the wrapper isn't just a container — it has to fold into pleats, seal around a wet filling, survive steaming or pan-frying, and still deliver a chewy rather than mushy or cracked bite. Many gluten-free attempts at dumplings and potstickers either disintegrate in the pan or turn gummy in the microwave because rice flour and tapioca starch alone can't replicate gluten's elasticity. The addition of konjac flour and xanthan gum specifically targets that structural gap, which is why this product can be pan-seared from frozen and still hold its shape rather than falling apart the way many gluten-free wrapper substitutes do.