Easy Gluten Free Gyoza / Dumplings!
Gyoza is such a delicious, easy food that can be made in many ways. When I went gluten-free, Jesse (being the dear that he is), took up the diet with me. Since then, we’ve both lamented about the bags of gyoza in our freezer that we can’t eat. Finding a gyoza without wheat in them has been impossible for us, thus far. None of the large Asian markets near my house carry anything like that (which, given that the traditional Asian diet has so little wheat flour in it, surprised me). This was something we were going to have to figure out on our own.
We played with different pastry/dough recipes and flours, but found that the easiest way to make gyoza gluten-free is by wrapping the filling in rice paper like Vietnamese fresh/summer rolls and serving warm, just like that.
Let me give you the quick outline of how this recipe will work…
- Cut your rice paper first. Here are some examples of the rice paper. I buy the larger ones and cut them into thirds while they are dry, but feel free to use whatever size or shape you are comfortable using:
- Make your filling first.
- Steam cabbage (you can use it to separate the gyoza so that they don’t get stuck to each other on the plate. Also, it’s a tasty garnish.
- Wrap up your fillings in the paper and set on serving tray (with garnish between).
- Insert in mouth.
- Love life.
- Repeat last 5 instructions.
Shiitake Mushroom Filling:
- Cooking spray
- 4 C diced Shiitake mushroom caps (about 3/4 lb)
- 4 C finely chopped green cabbage
- 2 Tbsp chopped green onions
- 2 Tbsp Mirin (sweet rice wine) – or, if you don’t have it, use 2
- 2 Tbsp low-sodium soy sauce / Tamari (wheat/gluten free)
- 2 tsp grated fresh ginger
- 1/2 tsp salt
- 1/4 tsp dark sesame oil
- 4 garlic cloves, minced
- 1/3 cup chopped cabbage (boiled)
- 2 Tbsp chopped green onion
- 1/2 pound ground pork
- 1 tsp sesame oil
- 1 tsp sugar
- 2 tsp soy sauce or Tamari
- 1/2 tsp garlic salt
- 1 tsp grated fresh ginger
- 20 gyoza wrappers
- 2 leeks
- 1/2 lb ground pork
- 1 tsp salt
- 2 tsp soy sauce / Tamari
- 1 tsp sesame oil
- 1 egg
Thai Chicken Filling:
- 1 lb boneless skinless chicken breast, minced in food processor (do not sub ground chicken, it is too fatty!)
- 1 tablespoon roasted rice powder (available in Asian markets or you can make your own by roasting raw rice in a dry skillet till brown)
- 3 tablespoons chopped fresh cilantro
- 2 spring onions, chopped
- 2 tablespoons chopped shallots
- 3 tablespoons chopped mint leaves
- 1/2 teaspoon cayenne pepper
- 2 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1 teaspoon garlic and red chili paste
- 2 cups napa cabbage
- 1/2 teaspoon plus 1/4 teaspoon salt
- 2 gloves garlic, minced and crushed into a paste
- 1 teaspoon grated ginger
- 2 tablespoons chopped Chinese chives
- 6 ounces ground pork
- 1/3 pound medium shrimp, shelled, deveined, and chopped
- 1/4 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 1/2 tablespoon Japanese soy sauce / Tamari
- 1 tablespoon sake
- 1 teaspoon sesame oil
Here’s your more-or-less instructions… it’s essentially the same across the board, with one exception in the Japanese Style.*
- For all recipes, it is easiest if you steam some leftover cabbage pieces beforehand to serve gyoza on. They will not stick to the cabbage, so it makes for a great “separator.”
- Cook meat.
- Drain fat.
- Cook other vegetables and when halfway done.
- Add vegetables, sauces, and seasonings.
- Cook until done.
- Use warm water to soak rice paper wrapper. Once pliable (don’t let it get too pliable… it won’t seal up or hold the filling well), stuff with filling.
- Pinch, roll, or fold shut. Origami, GO!
- Serve and enjoy!
* Japanese style calls for the cabbage to be lightly pickled. Once chopped up, rub cabbage with salt in a bowl. Let rest for half an hour. Rinse twice, thoroughly, then proceed with recipe.
Gyoza Dipping Sauce:
- 3 Tbsp soy sauce (or soy-sauce replacement, such as tamari)
- 2 Tbsp seasoned rice vinegar
- 1/2 tsp sesame oil
- 1/2 tsp chili oil
- 1/2 tsp fresh grated ginger (optional)
- 1 Tbsp thinly sliced scallions