Gluten Free Gyoza/Dumplings Recipe

Homemade dumplings are one of those kitchen projects that feel far more impressive than they are difficult. The trick is a soft, flexible wrapper, a filling that is juicy without being wet, and a pan-frying method that gives you crisp bottoms with tender steamed tops.

This recipe makes about 30 gluten free dumplings, using a wrapper dough made with plain gluten free flour, tapioca flour, and glutinous rice flour. Despite the name, glutinous rice flour is gluten free. It gives the wrappers their lovely chew.

Watch video here

Ingredients

For the gluten free wrappers

• 100 g plain gluten free flour

• 100 g tapioca flour

• 80 g glutinous rice flour

• ½ tsp salt

• ½ tsp xanthan gum

• 185 ml boiled water, added gradually

  
  

For the savoury filling

• 300 g pork mince, chicken mince, or vegan mince

• ½ cup chopped chives

• 2 shallots, finely chopped

• 2 tbsp fresh ginger, grated

• 1 egg

• 1 tbsp gluten free oyster sauce

• Pinch of salt

  
  

If making these vegetarian or vegan, use vegan mince and replace the egg with a binder that suits your diet, such as a small spoonful of cornflour mixed with water. For a tofu-style filling, you can also use crumbled firm tofu with finely diced carrot, spring onion, garlic, cabbage, sesame oil, and gluten free soy sauce.

Make the filling:

1. Finely dice the carrots, onion and spring onion, and grate the ginger, garlic, and cabbage.

   
   

2. Heat up the sesame oil in a frying pan over a medium heat.

   
   

3. Once warm, gently fry the carrots, onions, ginger and garlic for 3-4 minutes or until the carrot begins to soften.

   
   

4. Crumble in the tofu and fry for 2 more minutes.

   
   

5. Add in the cabbage and the soy sauce, and fry until there is not excess moisture.

   
   

6. Put in a bowl and set aside to cool while you make the dumpling wrappers.

To make the dumpling wrappers, first boil a kettle.

1. Measure out the flours (I suggest with digital scales) and combine them together in a large bowl.

   
   

2. Slowly pour in 160ml of boiled water to start with, and gently start mixing with a spoon. When the temperature of the dough has cooled down, start mixing it with your hands. If you are finding the dough a bit dry - add another 20-40ml of water.

   
   

3. Knead the dough until you have a smooth round ball.

   
   

4. On a floured surface and with a floured rolling pin, roll out half the dough at a time to about 1-2 millimetres in width. This is quite thin I know, but the dough can handle it.

   
   

5. Cut out your wrappers using a circle cookie cutter, between 9-12cm in diameter.

   
   

6. Continue rolling the dough out until you have used it all up. You should get about 30 wrappers!

   
   

7. TIP: If you are finding that the dough is drying out before you get to roll it, add 20mls more water to it, and re-knead it and it should be fine. The dough does dry out pretty fast - this is because of the tapioca and it's ability to infinitely absorb moisture (or so it seems)

   
   

8. Once you have your 30 wrappers, it's time to fold them! I am no expert in this and I would suggest watching a video on the best way to do it. I folded mine the traditional Japanese way, which is like a pleat - I show this in my how to video above! But let me have a go describing the process.

   
   

9. Taking a wrapper in your least dominant hand, wet your fingers with water and run them around the perimeter of the wrapper. This is to make the dough sticky and ready for sealing.

   
   

10. Take about a teaspoon and a half of your filling and place it directly into the centre of the dough.

    
    

11. Fold the wrapper in half over this filling and pinch it together (but don't seal it), then starting from the side closest to you, make a pleat fold about ever 2cms. You should get about 4-5 folds in before you reach the end. Please watch my video for a visual example.

    
    

12. Once you have sealed all the dumplings, you can either wrap them in glad wrap/clingfilm and freeze them for another time of cook them fresh!

To cook the dumplings you will need a reliably non stick pan with a lid, some oil and 100ms of cold water.

1. Heat the oil in the non-stick pan to a medium heat, on my induction stove I go to 7.

   
   

2. Place the dumplings in the pan and let them sizzle for about 30 seconds, then pour the water in and very quickly place the lid on top! Please be careful with this part because hot oil + water causes a lot of spitting!

   
   

3. Steam the dumpling for 7-8 minutes.

   
   

4. Carefully remove the lid and let the excess water steam away, and the bottom of the dumplings brown.

   
   

5. Serve with a dipping sauce and enjoy!

Freeze extra dumplings for later

These dumplings freeze well before cooking. Arrange them in a single layer on a tray, freeze until solid, then transfer to a freezer bag or airtight container.

Cook from frozen using the same pan-steaming method, adding a little extra steaming time if needed. Do not thaw them first, as the wrappers can become sticky.