Gluten-Free Gyoza Wrappers

Name: Gluten-Free Gyoza Wrappers
Total time: 900 s
Yield: 16 x 10cm Sheets
Cuisine: British
Ingredients: 1 cup (about 150g) Gluten-Free Plain Flour *plus extra if required; *Note: The flour should be a mix of Rice Flour and Starch (Maize, Tapioca, etc.). I used White Wings Gluten Free Plain Flour; 1 pinch Salt; 100 ml Boiling Water *plus extra if required; 1 teaspoon Vegetable Oil; Potato Starch for dusting the work surface

Hiroko Liston @hirokoliston

Melbourne, Australia

Gyoza Wrappers are made with wheat flour. If you are celiac and can’t eat gluten, you can’t enjoy Gyoza, can you? I want to share my recipe for Gluten-Free Gyoza Wrappers that can be made with store-bought Gluten-Free Plain Flour. If your Gluten-Free Plain Flour is a mix of Starch (Maize, Tapioca, etc.) and Rice Flour, this recipe should work. It’s worth trying. Once you know how to make wrappers, you can enjoy Gyoza, making them and eating them.

Hiroko Liston @hirokoliston

Saved

Ingredients

15 minutes

16 x 10cm Sheets

1 cup(about 150g) Gluten-Free Plain Flour *plus extra if required
*Note: The flour should be a mix of Rice Flour and Starch (Maize, Tapioca, etc.). I used White Wings Gluten Free Plain Flour
1 pinchSalt
100 mlBoiling Water *plus extra if required
1 teaspoonVegetable Oil
Potato Starch for dusting the work surface

Saved

Steps

15 minutes

1

Place Gluten-Free Plain Flour in a mixing bowl, add Salt, and blend well. Carefully add Boiling Water and quickly stir with chopsticks or spoon until combined. Then add Oil and knead very well until smooth, adding extra Gluten-Free Plain Flour OR extra Boiling Water as required.
2

The dough should be soft and smooth. It can be slightly sticky, but it shouldn’t stick to your hands. Divide the dough in half, roll each portion into a log, wrap with plastic food wrap, and set aside until cooled.
3

Cut a log into 8 pieces. (If you make smaller wrappers, cut into smaller pieces.) As the dough is slightly sticky, cut it over the plastic wrap, so that it wouldn’t stick to the knife. Then cover with the wrap to prevent drying.
4

Roll 1 piece of dough into a ball, place it on a work surface that is lightly dusted with Potato Starch, flatten with your palm into a large round, then use a rolling pin to roll out into about 10cm OR a desired size. Repeat with remaining dough.
5

*Note: This pastry is easy to tear. Make the wrappers slightly thicker than normal wrappers.
*Note: You may prefer rolling out the dough into a large thin sheet, then cut out rounds using a pastry cutter OR drink glass, etc.
6

Today I wrapped a mixture of Pork Mince, Cabbage and Garlic Chives. Work carefully as these wrappers are easy to tear. Don’t bother making pleats if you struggle to do so. Just secure the edges.