Name: How to make Gluten free Gyoza wrappers
Prep time: 20 min
Cook time: 30 min
Ingredients: 75 g Brown rice flour; 35 g Tapioca flour; 2 g Xanthan gum; ¼ tsp Salt; 85 cc Warm water

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Hi there!

I posted how to make dumplings in the last issue.

This time I will show you how to make gluten-free dumpling wrappers. Lots of people have celiac disease and I hope to help them in any way I can. I have experimented repeatedly to find the perfect gluten-free dumpling wrappers. Finally, I was able to make something close to a regular dumpling wrapper and I wanted to share it with you.

Tips for making Gluten free gyoza wrappers
To avoid burns when adding warm water to the dough, mix with a fork or chopsticks.

When the dough comes together, wrap it and let it rest in the refrigerator for 30 minutes. Allowing the dough to rest allows the dough to acclimate throughout.

The average dumpling skin thickness is 1.0mm to 1.2mm, but if you prefer a thicker skin, you can make it 1.6mm to 2mm.

First stretch the dough to 2 mm thickness.
Use a scone mould to die-cut the dough, and then roll it out from there with a rolling pin.

If you don’t have a scone mould, you can use a glass.

The diameter of the scone mould used is 7.2 cm.

See this page for instructions on How to make Japanese style pork Gyoza.
Use Tamari instead soy sauce.

How to make Gluten free Gyoza wrappers

The Grazing Wombat

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Prep Time 20

Cook Time 30

Cuisine Japanese

Servings 12 Each

Ingredients

75 g Brown rice flour
35 g Tapioca flour
2 g Xanthan gum
¼ tsp Salt
85 cc Warm water

Instructions

Combine all ingredients except warm water in a bowl.
Pour the warm water into the bowl.
Mix the dough using chopsticks or a fork.
When the dough comes together to some extent, place the dough on the bench and knead by hand.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
After 30 minutes, remove the dough from the refrigerator.
Lightly dust the bench with potato starch.
Roll out the dough to a thickness of 2 mm.
Cut out circles of dough using scone moulds.
Stretch the dough a little with a rolling pin. At this point, the dough is about 1.2 mm thick.
Dust each of the wrappers with starch so they don’t stick together.