In a stand mixer, combine gluten-free flour, xanthan gum, tapioca starch, and a pinch of salt. Mix in one egg and gradually add water until the dough reaches a smooth consistency.

Finely dice the carrot, onion, and celery, then chop the napa cabbage. In a mixing bowl, combine these vegetables with ground pork and seasonings.

On a gluten-free floured surface, roll out the rested dough evenly to about 1/8-inch thickness and cut out circles using a biscuit cutter.

Place a tablespoon of filling in the center of a dough circle, wet the edges, fold, and pinch to seal. Crimp edges with a fork.

Whisk an egg in a small bowl and coat both sides of each potsticker with the egg wash.

Heat coconut oil in a skillet over medium heat, cook potstickers flat-side down for 2 minutes until crispy, then steam with a splash of water for 5 minutes.

Combine garlic powder, toasted sesame seeds, and any additional seasonings for the dipping sauce.

Serve potstickers garnished with chopped green onions and the dipping sauce.