Makes about 60 (I always have filling left over)
For the filling: 1 small white cabbage (savoy or red will do – if you use red, be prepared for it to stain everything)
1 whole Chinese leaf cabbage
2 sticks of celery
1 large onion (I use red)
1 large or 2 small carrots
1 225g can of water chestnuts
1-2 tablespoons of chopped fresh ginger
Sprinkle of white pepper
1 tablespoon cornflour – most is gluten free, but check the packet for details. I use Barts.
2 tablespoons seasame oil
1-2 tablespoons of Tamari soy sauce. I use Clearspring double strength for that ‘dark’ soy sauce flavour.
Drain the water out of the water chestnuts and blot them on kitchen paper to remove most of the moisture.
Finely dice all the vegetables (you can use a food processor but don’t let it get down to a pulp, the vegetables should still be identifiable). Place in a large bowl.
Sprinkle in the dry ingredients, mix in well, then drizzle the wet ingredients and mix well.
For the cases:
1/4 cup of tapioca starch
1/4 cup of potato starch
1/2 cup rice flour (I use Dove’s farm which is a mixture of brown and white rice flour)
1 tsp xanthan gum
½ cup of water
In a clean bowl, mix the water a bit at a time into the flour mixture to form a pliable dough. Cover this with a wet tea towel/kitchen paper until you are ready to use it. Break pieces off to roll out and cover the remaining dough with the damp cloth, this will stop it from drying and becoming even harder to roll out.
Roll out the dough as thinly as possible on a corn-floured surface and cut into small circles. Roll these out again, as thinly as you can until you get a round about the size of your palm (obviously this will differ, but if you have bigger palms you probably want bigger gyozas!).
With this gluten free dough mix, you do not really need to leave it to prove. You will need to put more effort into rolling out and to sticking the skins together than with glutinous dough. Dusting with cornflour on the side you are going to stick together helps it stay stuck together.
Fill each skin with a spoonful of the vegetable mixture, wet one side on the inside of the ‘skin’ and press together, to form half moon shapes. You can try making crimped shapes on the edges but I can never get the hang of this.
Keep going until you have enough/the dough runs out (or make more as needed!).
Fry the gyozas in a pan, turning over once golden brown.
Alternatively, fry them standing up(with the crimped/closed edge on top), then add water to the pan and steam for the final couple of minutes with a tight fitting lid in place – then you have potstickers! (this is difficult with gluten free gyozas as they tend to fall apart – let me know in the comments if you manage it)
For dipping sauce:
1 red chilli (finely chopped)
1 large/2 small garlic cloves (finely chopped/crushed)
1 teaspoon sesame oil
¼ cup of tamari soy sauce
1 tablespoon rice vinegar
Mix all together, and dip fried gyozas in. Enjoy!
Also served with sweet chilli sauce, Hoisin (Itsu does a good gluten free one in Sainsbury’s) or any other sauces of your choice. Sweet Mandarin Sauces are excellent!