Gluten-free gyoza

45 minutes


Chicken and sesame filling

  • 1 skinless chicken breast, finely chopped
  • 3 spring onions, finely chopped
  • 1 garlic clove, minced
  • fresh ginger, 1cm, finely grated
  • 1 tbsp of tamari, (gluten-free) soy sauce
  • 1 tsp sesame oil

Prawn chilli filling

  • 10 king prawns, (raw), peeled, deveined and finely chopped
  • 1 garlic clove, minced
  • 3 spring onions, finely chopped
  • 2 tsp sriracha
  • 2 tsp tamari

Gluten-free gyoza wrappers

  • 60g of rice flour
  • 120g of glutinous rice flour
  • 1/2 tsp xanthan gum
  • 125ml of boiling water
  • 1 tbsp of sunflower oil


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
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
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
Break the dough into pieces about the size of a hazelnut and roll into rounds about 3 inches in diameter
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
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
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
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
Remove the dumplings with a slotted spoon and serve with your dipping sauce of choice