Basic Gluten Free Gyoza Wrapper
A basic gluten free gyoza wrapper is an essential recipe in my kitchen as I have found it rare to come by these in any shops here in Scotland. Though these are quite delicate to handle while preparing the final result is very similar to the original kind. This gluten free dumpling wrapper is so great and will become an essential recipe in your gluten free kitchen!
- 75g Gluten Free all purpose flour
- 15g Cornflour
- ¼tsp Xanthan gum
- ¼ tsp Salt
- 80-85ml Water
- 1tsp Coconut oil or vegetable oil
Experiment with different fillings and dipping sauces!
- Mix together the cornflour and water in a small pan to make a slurry. Cook on the hob over medium heat, stirring continuously, until a thick paste forms.
- In a bowl, mix together the AP flour, xanthan gum and salt. Add the cornflour paste and the oil to the bowl too and kneed until a dough is formed.
- If you have a pasta roll the dough out using this making sure you dust the dough with flour. You can also roll it with a rolling pin, though this may be less even. Roll to ½mm thick.
- Cut out your dough using a 10-12cm circle cookie cutter.
- Place a tsp of your filling on one half of the circle (making sure to leave the edges clear).
- Using your finger wipe some water around the edge of your wrapper, and then fold over and seal. Alternatively, you could pleat your edges.
- Once all of your gyoza are filled, heat a non-stick pan over medium-high heat. Place all of your gyoza sealed side up into the pan and cook for 1-2 minutes. If your filling is pre cooked add four tbsp of water cover and continue to cook for 4-5 minutes. If your filling is raw add 8-10tbsp of water and cook for 10-12 minutes (use a thermometer to make sure they’re cooked).
About This Recipe
Of course, buying gyoza wrapper would be much easier and more ideal, but how often do you come across gluten free gyoza wrappers in the shops? This recipe makes delicious gluten free gyoza wrappers that don’t compromise on any of the textural delights of gyozas. All of the ingredients are very simple and accessible, and most gluten free cooks will have them all in their cupboards already.
You can experiment with all sorts of different fillings, and flavours. My personal favourite filling is spicy pork and spring onion. Oh, and don’t forget about dipping sauces too!
Making gyozas can be quite time consuming, so I would suggest making a big batch when you have a free day and freezing them. You can then just take them out of the freezer when you want them and cook just as you would but for 7 or so minutes longer (use a thermometer to make sure they’re cooked). You can get the whole family involved in the filling and pleating of the gyozas as a nice relaxing family activity!
If you have any questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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