With Valentine’s Day coming up and me continuing with my sugar-free stint, I figured it was too risky to make a sweet recipe so instead I have a savoury recipe for gluten-free gyoza that is guaranteed to impress your loved one.
Since in my culture making dumplings from scratch is pretty much synonymous to a declaration of love – it’s a labour of love so you wouldn’t go to this much trouble for just anyone – I figured that a good dumpling recipe would be a perfect Valentine’s Day treat.
Since I have plenty of wheat dumplings on the blog already (oyster mushroom ones, this one with wasabi edamame or butternut squash ones, to name just a few), I decided that it’s high time to come up with gluten-free gyoza in case your loved one is an unfortunate dumpling lover who does not get on with gluten.
Gyoza is a Japanese dumpling that stems from Chinese jiaozi, which you may know as potstickers. The key difference is that gyoza tend to be smaller, the dough thinner and the pleating is a little different but at their core, they are very similar. Both are filled dumplings that are pan-fried and then steamed – as a result they feature delightfully crispy bottoms that contrast so beautifully with the steamed sides and plump interior – heaven.
The fillings vary, I went for a bit of a fusion filling featuring a Korean ingredient – kimchi. So yeah, these dumplings are totally a fusion dish and borne out of things I enjoy eating rather than authentic. These gluten-free gyoza are delicious and easy to make too. Even though I am a gluten lover myself, I devoured plates of these dumplings while testing and shooting this recipe with pleasure so I hope you and your loved one will do too.
RICE FLOUR: Rice flour – white or brown, both work fine – are the main ingredient in this simple gluten-free dough.
CORNSTARCH: A bit of cornstarch (known as cornflour in the UK) helps with the elasticity of the dough. You can sub it with tapioca starch, like in these gluten-free pierogi or gluten-free ravioli recipe.
PSYLLIUM HUSK POWDER: This is an important ingredient that gives this dough much needed elasticity and makes it easy to work with. Psyllium husk is a common dietary supplement that can be found in health food stores or in pharmacies. It comes in two forms, ground (powder) and whole husks – for this application I recommend the former.
OIL: A small amount of oil is another thing that helps with the dough’s elasticity and makes it easy to work with, it’s not necessary though so if you follow low fat wholefood plantbased lifestyle, for example, you can safely skip it and simply use a little more water to bring the dough together.
There are so many filling options. For this recipe I made filling inspired by Polish cabbage and mushroom pierogi filling, but I used spicy kimchi instead of sauerkraut and seasoned them accordingly. If you are after other ideas, you could make this aromatic oyster mushroom filling, or a spicy butternut squash one or wasabi edamame one, for example.
The dough could not be simpler. To make this gluten-free gyoza dough simply combine dry dough ingredients in a bowl, mix them really well before adding water. You can also add a bit of oil for better texture, but I made them without any oil too and I don’t find it necessary.
Knead the dough until elastic and smooth, then set aside for a bit. Next, roll the dough out on a lightly floured (use extra rice flour) surface as thinly as you can. Use a cookie cutter to cut out 7-8 circles out of the dough.
Paint the perimeter of each circle with a wet finger and place a slightly heaped teaspoon of cold filling in the middle of each circle.
Fold the dough over the filling and pinch in the middle, then form 2-3 pleats on each side and seal. This video will help with your pleating technique but don’t get too hung up on it, as long as the dumplings are sealed well and have a nice flat base, they will work just fine.
Arrange a batch of gluten-free gyoza on a pre-heated non-stick wok or frying pan you have a lid for (you can also use an upside down dinner plate). Allow the bottoms to seal and crisp up before adding some water (about 1/3 cup / 80 ml for 28 cm / 11 inch pan) and putting the lid on. Allow gluten-free gyoza to cook in their own steam for about 8 minutes on medium heat, take the lid off and allow all of the water to evaporate before prising them off gently with a spatula or a butter knife.
GLUTEN-FREE DOUGH
EASY DIPPING SAUCE (for 1 person)
DOUGH & FRY-STEAMING
EASY DIPPING SAUCE
*OIL-FREE: You can make these dumplings completely oil-free too if you so wish. To do that simply skip oil in the dough and the filling – saute the filling ingredients using mushroom (or veggie) stock instead and instead of pan-frying the dumplings, steam them in a bamboo basket for about 8-10 minutes, depending on the thickness of your dough. Line the basket with a piece of baking paper with holes in it so that the dumplings do not stick to the bamboo.