This appetizer combines two favorites; veggies and potstickers AND it’s on a stick! Potsticker Veggie Skewers with a citrus tamari sauce are super easy to make gluten-free finger food.
Each skewer is loaded with Asian inspired veggies! Carrots, red pepper, red onion, bok choy, cucumber and zucchini with a tasty gorgeously crunchy potsticker nestled in between.
THE POTSTICKERS
I partnered with Feel Good Foods on developing the Potsticker Veggie Skewers with a citrus tamari sauce recipe. They’re a micro up and coming company that cares about their ingredients AND they’re all about gluten free! You can find them in the frozen section at Sprouts Farmers Markets.
The directions right on the box couldn’t be easier for the potstickers. All you do is arrange the frozen little darlings in your pan, add water and oil, cover and watch the magic happen.
WATCH THE VIDEO HERE!
What makes them ‘gluten free’ vs another potsticker?
Tamari sauce replaces typical soy. Believe it or not soy sauce usually has wheat in it – go figure! The wrappers are made of rice flour and tapioca starch. No added fillers or funky ingredients, all good!
The flavors are divine and guess what?
Your guests will not taste one bit of difference or texture, the gluten free mastery is here ya’ll – GF magic!
READY TO ASSEMBLE
Start with the zuchini at the very bottom of the skewer and it will act as an anchor so nothing will slip past it. Layer each of the vegetables with the potsticker in the middle of the stick.
The tamari citrus dipping sauce is semi homemade. The packet that’s in the box pairs with some fresh squeezed orange and lemon juice, coconut aminos and avocado oil with a little fresh garlic mixed in.
Stack the Potsticker Veggie Skewers in a pyramid syle on your serving plate. To finish the dish top them all off with a dusting of green onion and sesame seeds.
This is a really fun appetizer to take to a party summer is right around the corner and I see this one happening poolside!
Need more appetizer ideas? Try these!
Potsticker Veggie Skewers
Potsticker Veggie Skewers with a citrus tamari sauce are super easy to make gluten-free finger food. Each skewer is loaded with Asian inspired veggies! Carrots, red pepper, red onion, bok choy, cucumber and zucchini with a tasty potsticker nestled in between.
Ingredients
- 1 Box Feel Good Foods Chicken Potstickers
- 2 T Avocado Oil
- 1 English or Japanese Cucumber
- 4 Medium Zucchini
- 1 Red Pepper
- 1 Red Onion
- 1 Bag Baby Carrots
- 2 Bok Choi
Sauce and Toppings
- 1 Orange
- 1 Lemon
- 2 Cloves Garlic
- 1 T Coconut Aminos
- 2 T Avocado oil
- 1 T White Sesame Seeds
- 2 Stalks Green Onion
Instructions
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In a double boiler start water. Use a large cutting board as your staging area. Peel cucumber and slice both cucumber and zuchini into 1/2 in coins. Quarter the red pepper and red onion into bite size chunks. Clean the bok choi and break off each leaf.
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In steam pot you'll section for three veggies in the bottom; the red onion, red pepper and carrots. Then add the bok choi around the top, tuck in sides of leaves around the pot and cover. When water is boiling add the top pot with veggies and cook for 5 min - al dente only! This will help them be flexible on the skewer.
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When the veggies are done add them back to the cutting board and let them cool. Now you're ready to cook the potstickers as directed on the box. Cook them on both sides to get browned and crunchy - they'll hold together better!
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Time for the dipping sauce. Use the pre made packet in the box, add the juice of the orange and lemon (about 2T each) with the coconut aminos and avocado oil. Use an immersion blender or whisk to combine. Add 2 t sesame seeds, stir and set aside. Dice the green onion to have on deck also.
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Now, you have all the veggies, cooked potstickers, sauce, green onion and 1t sesame seeds for garnish. For assembly start with a zucchini coin, then a mix of the other veggies and try to put the potsticker towards the middle to keep it stable. Roll the bok choi up into a spiral shape and skewer. Get at least one bite of everything on each! Stack in a pyramid shape then finish off with the sauce over the top, sesame and green onion- Enjoy!
Recipe Notes
The photo's have water chestnuts in the skewers. I found these really difficult to with so I've left them out of the recipe- they tend to break!
I used chicken potstickers and I am OK if they are slightly warm or room temperature serving them as long as I know they’ll be consumed within a couple hours. You can also use their veggie (Vegan) potstickers if you would like instead.