Gluten Free Prawn Gyoza

Very, Very Filling

After the success of the gluten free wrapper experiment that resulted in Pork Gyoza I decided to make them again but this time using King Prawns as the main filling. So tasty. These are one of the things that I definitely thought I'd never be able to have again when I went gluten free, how wrong I was.

To make 20 King Prawn Gyoza's.

King Prawn Filling Ingredients:

10 Raw Peeled King Prawns

3 Spring Onions

1 Teaspoon Sesame Oil

2 Tablespoons Rice Wine Vinegar

2 Tablespoons Tamari Soy Sauce

1 Tablespoon Fish Sauce (Squid Brand)

Pinch of Sugar

1 Tablespoon Groundnut Oil For Frying

200ml Water For Steaming

Directions:

• Defrost the king prawns if frozen

Juicy King Prawns

• Devein the prawns
• Chop the spring onions roughly
• Put both into a mixer and add the Sesame oil, Tamari, rice wine vinegar, fish sauce and sugar
• Mix until it forms a paste 

Pieces Of Spring Onion Are Fine

Gluten Free Gyoza Wrapper Ingredients:

3/4 Cup Doves Farm Plain White Flour Blend

3 Teaspoons Xantham Gum

18 Tablespoons Water

Gyoza Wrapper Directions:

• Mix the ingredients together in a bowl with your hands until you have a ball of smooth dough

Gluten Free Dough

• Put the dough ball into a food bag and put into the fridge for 5 minutes - don't leave it any longer or else you'll end up with a very sticky, messy dough that's a nightmare to roll out*
• Flour a chopping board with the same flour used in the dough
• Halve the dough and keep one piece to the side
• Roll out the first half until about 3mm thick
• Cut into 8 - 8 1/2cm circles (for want of something better I've been using the rim of a coffee mug)
• Put on a flat surface to one side

Knead the remaining dough into a ball and roll out and cut until you can get no more wrappers from it

• Repeat with the other half of dough

Gluten Free Wrappers

• Take a teaspoon of the prawn filling and place it in the middle of a wrapper

The Paste Holds Together Really Well

• Fold the wrapper so the top touches the bottom
• Pinch the middle together and work your way down each side pinching and ideally pleating as you go to seal the gyoza
• Repeat until all the wrappers are filled

Gluten Free Gyoza's

• Heat a pan on high and add the groundnut oil
• Once the oil is hot ass the gyoza

Gyoza In The Pan

• Fry for 3 minutes
• Add 200ml water and cover
• Steam for 4 minutes
• Serve

For 20 Gyoza's you'll probably have to cook in 2 batches.

Serve with a dipping sauce of choice, I used a simple mix of 1 Tablespoon of Tamari Soy Sauce, 1 of Rice Wine Vinegar and 1 of Fish Sauce.

Gluten free King Prawn Gyoza's, delish!