Gluten Free Gyoza - It's Really Easy!

Yummy

Dumplings, Pot Stickers, to me these are Gyoza because that's what they were called at Moshi Moshi where I ate an abundance of them in my non gluten free days. I love these things and I had been meaning to try to make a gluten free version for a couple of years but for whatever reason, I never got around to it. I think I doubted my ability to make the wrappers if I'm honest.

I intended to make a new burger recipe (and I did) but as I was mixing the pork, shiitake mushrooms and spring onions together the idea of making Gyoza popped into my head and I decided to give it a go with the burger mix as the filling. I had no idea if I could make the wrappers or not.


I'm not listing the filling that I used to experiment with as the ingredients are exactly the same as the Oriental Burgers that I posted yesterday, it's nice but I have a much better filling recipe that I always used when making these back in the gluten eating days, it's just the wrappers that needed adapting, oh and using Tamari Soy Sauce instead of regular.

To make 12 Gyoza.

Filling Ingredients:

100g Pork Mince
3 Spring Onions
1 Teaspoon Grated Root Ginger
2 Tablespoons Sesame Oil
1/2 Tablespoon Sake
1 1/2 Tablespoons Tamari Soy Sauce
Big Pinch Sea Salt
Oil For Frying (I used groundnut)

The main reason for the experiment was to see if I could make the wrappers, so I just made up a tiny batch of dough to test. Within a couple of minutes I knew I was on the right track, the dough kneaded easily and after a brief rest in the fridge it rolled out with minimum effort. Have to say, I nailed the Gyoza wrappers in gluten free form and best of all, it was really easy to do.

Gyoza Wrapper Ingredients:

1/2 Cup Doves Farm Plain White Flour Blend
2 Teaspoons Xantham Gum
12 Tablespoons water

Wrapper Making Directions:

• Put the flour, xantham gum and water into a bowl and hand mix together to form a dough
• Make into a ball

Gluten Free Dough

• Put into a food bag and refrigerate for 5 minutes
• Roll out on a floured flat surface, you want the wrapper to be as thin as possible
• Cut into 8-8 1/2 cm circles*

First Two, I Was Yaying At This Point

• Keep rolling out the remaining dough until you can't cut any more wrappers

A Couple Got A Bit Abused By The In Use Rolling Pin Whilst Sat On The Side

Next time I make these I'm going to roll them out thinner as they were pretty doughy but lovely all the same.

Gyoza Directions:

• Chop the spring onions finely and grate the ginger
• Put all the filling ingredients into a bowl and mix thoroughly
• Take a teaspoon of the mixture and place in the middle of a wrapper

The Easy Part

• Now fold the wrapper in half so that the top and bottom are touching

Now It Gets Fiddly

• Pinch the middle together and work your way down both sides so that the gyoza is fully sealed**

Gyoza!

• Repeat until all the wrappers are filled and sealed

Test Batch

• Heat oil in a frying pan on medium-high
• Add the gyozas to the pan and cook for 3 1/2 minutes or until golden

Sizzle

• Turn and cook for a further 2 minutes
• Add 200ml water, cover and steam for 3 minutes***
• Serve

Gluten Free Gyozas!

Printable Version

*Our kitchen is full of equipment, really full. Yet what did I have to cut my wrappers out with? The rim of a coffee mug. I couldn't find one other thing to use.

**I didn't pleat them, I know. Next time I'll attempt to make them prettier but this was a taste and texture experiment. I'm not very good at pleating Gyozas.

***I actually used Chicken Stock instead of just water, you may notice some of the herbs in the photos. The reason was that I wanted to make a really quick dipping sauce with that as a base. Using plain water to steam is fine.

In case you can't get Doves Farm plain white flour blend, here's what the blend is, no idea of ratios though:

Rice, Potato, Tapioca, Maize, Buckwheat

I've not been a fan of pre-mixed flours up until now but this did a great job.

Gluten free Gyoza done, wondering what's next.