Sure!
So I based it off
this recipe, but used rice paper instead of wonton wrappers. I also couldn't find gluten free hoisin sauce, so I used BBQ sauce, added a little soy sauce and worcestershire sauce. The rice paper I had was in 8in ish rounds, so I cut it into 4ths. Put a plop of filling in the middle, folded up the pointy end, folded down the rounded top, and folded in the sides. It makes little rectangular pot stickers instead of the pinch top ones. I tried several different methods and that seemed to be the easiest.
I used
this recipe for the cooking method. Pan fried for 3 minutes, steamed for 3 minutes, then let them crisp up again for a minute. I was paranoid it wasn't going to be cooked through so I steamed them a little too long I think. The bottoms were real nice and crispy, but the tops were pretty gooey. I think next time I'll pan fry them on one side, turn them over, pan fry a little more, then let them steam for less time to avoid gooeyness.
The recipe makes quite a few pot stickers, so I put the remainder on a cookie sheet and have them freezing so they aren't touching. I should be able to just throw them in a ziplock and then cook them as I like later on.