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Did you know that gyoza – those moreish dumplings you get from Japanese restaurants – are surprisingly simple to make? Victoria shares her easy recipe for gluten-free gyoza with the choice of two delicious fillings.
Begin by making the filling of your choice. Place the ingredients in a bowl, mix until fully combined and store in the fridge until ready to assemble
2
To make the gyoza wrappers, mix together the 2 flours, salt and xanthan gum in a large bowl. Add the water and oil and mix vigorously until the mixture comes together
3
Cover in cling film, leave to cool to handling temperature then knead until a ball of dough forms. If it is too sticky, add more rice flour
4
Break the dough into pieces about the size of a hazelnut and roll into rounds about 3 inches in diameter
5
Place a wrapper in a gyoza press and put 1 tsp. of filling in the centre – don’t be tempted to put in more as it will squidge out the sides
6
If the dough is too dry to stick, lightly wet the edges of the wrapper with water before clamping shut. Repeat until you have used up all the dough or filling
7
If you don’t have a gyoza press, place the the filling in the centre and brush the wrapper edges with water. Fold one side of the wrapper over and seal, being careful to remove any air pockets
8
Heat about 1 tbsp of sunflower oil in a wide bottomed, shallow pan and fry the gyoza for a few minutes or until browned. Pour in a good slug of water from a recently boiled kettle and cover the pan. Steam for a couple of minutes or until cooked through
9
Remove the dumplings with a slotted spoon and serve with your dipping sauce of choice
Victoria is a London-based food writer and recipe developer. She was the Roald Dahl Museum’s first ever Gastronomic Writer in Residence and has written six books, including her latest, Too Good To Waste.