We had dear friends over for Christmas Day dinner last month. I had made a bunch of regular gyozas and wanted some for my Gluten-Free besty. After much research, I found several recipes and came up with my own. This recipe has the elasticity that steamed gyozas have but it also packs an incredible crunch when fried to a golden brown on one side. JT couldn’t tell that they were gluten-free! I’m thinking they may even make incredible ravioli!
Gluten-Free Gyoza Wrappers
A KitchenInspirations Original Recipe
Make 15 gyoza wrappers
Ingredients:
- 50 g gluten-free all-purpose flour (I used Bob’s Red Mill)
- 33 g tapioca flour
- 4 g xanthan gum
- 0.1 g salt
- 40 g boiling water
- 10 g vegetable oil
Directions:
- Combine all of the dry ingredients and mix well.
- Combine the boiling water and vegetable oil and pour into the dry ingredients, mix well until it comes together. Set out to a lightly GF floured board and knead for a few minutes. Cover tightly in plastic wrap and allow to rest for about 15 minutes.
- Cut the dough into four portions and roll out to about 2 mm thick using the KitchenAid pasta dough attachment, roll the dough and fold it onto itself several times on #1. Then roll the dough out from #1-#4. Use like any gyoza dough being careful to cover it tightly with plastic wrap when not in use.
- Steam the GF gyozas for about 3-4 minutes, they should bounce back if you gently poke them.
Notes:
- Keep the dough tightly covered with plastic wrap when not in use, it dries out very quickly.
- Rub a little water on one side of the seam before closing so that they don’t come apart when steaming.
- The gyoza will puff up when you steam them.
- The uncooked gyoza feeze well. Freeze on a parchment-lined sheet and for about 30 minutes, drop into a ziplock bag. I wouldn’t leave them for more than 30 minutes on a sheet uncovered because they dry out.
- Most recipes did not have the addition of tapioca flour or vegetable oil; I added the tapioca flour to improve the elasticity that gluten-free flour lacks and the vegetable oil was needed to help the dough from drying out.
- You will need to roll out the dough by hand to get it through #1, but you’d have to do that with regular pasta dough too.
The gyoza is chewy and crunchy like a real gyoza should be!
Kitcheninspirations 