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Gluten Free Gyoza

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Course Appetizer
Cuisine Japanese

Ingredients
  

Gluten Free Gyoza Wrappers (Skins)

  • ⅔ cup rice flour called rice powder in Japan
  • ¾ tsp potato starch
  • ⅓ cup boiling water

Gyoza Filling

  • ½ lb ground pork (or other ground meat)
  • ½ cup pickled Chinese cabbage can also use 5 oz green cabbage
  • ½ cup green onions and/or leeks
  • 1 tsp kombucha kelp powder
  • 2 shiitake mushrooms
  • 1 clove minced garlic
  • 1 tsp freshly grated ginger or ¼ tsp ground ginger
  • 1 tsp sake optional
  • 1 tsp sesame oil
  • 1 tsp gluten free soy sauce
  • ¼ tsp Kosher salt
  • ⅙ tsp black pepper

To Cook Gyoza (each batch)

  • 1 tbsp rice, vegetable, or canola oil
  • ¼ cup water
  • 1 tsp sesame oil

Dipping Sauce

  • 1 tbsp gluten free rice vinegar, unseasoned
  • 1 tbsp gluten free soy sauce

Instructions
 

Preparing Gluten Free Gyoza Wrappers

  • Put rice flour and potato starch in a plastic bag. Seal the bag and shake it to mix the powders. Mix well.
  • Put the powder mix in a plastic bowl.
  • Add boiling water to the center of the bowl, and mix with a spatula.
  • When the powder and water are mixed completely, knead it by hand in the bowl until the dough becomes glossy.
  • Let the dough rest for 20 minutes.
  • Knead the dough again for 2 minutes.
  • Divide the dough into 10 small pieces and roll each into a ball.
  • Using a piece of wax or parchment paper, lightly press on the dough to flatten it.
  • Use a rolling pin to stretch each piece to about a 4 inch circle.
  • Keep wrappers damp and covered until you're ready to use them.

Making the Gyoza Filling

  • If using pickled cabbage, drain well and mince.
  • If using cabbage leaves, discard the core and mince the leaves.
  • Mince green onions, leeks, and shiitake mushrooms.
  • Combine the ground meat, vegetables, sake, soy sauce, garlic, sesame oil, and seasonings.
  • Mix well by hand.

Folding the Gyoza

  • Prepare a small bowl of water.
  • Place one wrapper flat on the palm of your non-dominant hand.
  • Add about a teaspoon of the filling to the center of the wrapper.
  • With your other hand, dip a finger in the water and draw a circle around the outer edge of the wrapper.
  • Fold the wrapper in half over the filling and pinch at the top to lightly seal.
  • Pleat or fold the outer edge of the half circle. Watch this video for instructions.

Cooking the Gyoza

  • Heat a non-stick frying pan over medium heat. When the pan is hot, add a tablespoon of oil.
  • Add the gyoza in a single layer, flat side down. Don't crowd the pan. You will need to cook in batches.
  • Cook uncovered until the bottoms turn golden brown, about 3 minutes.
  • Add ¼ cup of water to the pan, then cover. Steam the dumplings for about 3 minutes, or until most of the water evaporates.
  • Remove the lid and allow extra water to evaporate. Be careful not to let the gyoza burn on the bottom.
  • Drizzle with 1 teaspoon of sesame oil and cook for another minute or two, until brown and crispy on the bottom.
  • Transfer to a serving dish and serve with dipping sauce (1 tablespoon of soy sauce and one 1 tablespoon of rice vinegar, combined).