Gyoza With Chicken Filling

Glutenfreepassionate

May 4, 2021

60 MINUTES

medium

Chicken Lunch

Gluten-free Gyoza With Chicken Filling

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Ingredients

Adjust Servings

	1 ⅔cups gluten-free flour (I used Schar Mix B)
	2/3cup boiling water
	1tbsp olive oil
	1 pinch of salt salt
	4tbsp gf soy sauce For the dipping
	2tbsp rice vinegar For the dipping

For the filling

	400g chicken breast (chopped or minced)
	1cup cabbage (finely chopped)
	1 grated carrot
	3 green onion leaves (chopped into rings)
	1tbsp gf soy sauce
	sesame oil – few drops
	1 pinch of salt
	A little Olive oil for frying
	1/2 cup water

Directions

Making the dough

Put the flour in a large bowl and slowly add the water, salt, and olive oil. Using a wooden spoon stir all the ingredients together until a shaggy ball of dough starts to form.

At this point, start using your hands to knead the dough while incorporating any remaining flour. The dough should be a little soft and it should not stick to your fingers. Cover the dough with a damp towel and let it rest on the counter for about 30-40 minutes.

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chicken filling (Or any other desired filling)

Put the chopped cabbage into a large bowl and add a little salt.

Mix the two together until the cabbage gets a little softer. At this point, add all the other ingredients. Mix well.

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Make the dough layers

After 30-40 minutes, take the dough out of the bowl and divide it in half. Now, lightly dust your work surface with flour (I used the same Schar Mix B flour) and start rolling the first half into a thin layer using a rolling pin.

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Create the round shape

When the dough layer is thin enough, start creating the round shapes using a cookie cutter or something similar. The round shapes should have a diameter of around 8cm.

Once you are done with the first half of the dough, repeat this process with the second one. Note: if you don’t feel like the gyoza wrapper is thin enough you can always flatten it more, individually, with the rolling pin.

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Shaping each gyoza

Place the gyoza wrapper on your hand and using a teaspoon, add the chicken mixture into the center of a wrapper. Dip your other hand finger in water and wet the outer rim of the wrapper.

Then, fold the wrapper over the filling while pinching the edges to close it (Check out my IG video on how I did this step). Repeat with each gyoza.

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Cook the gyoza

When you are ready to cook the gyoza, heat a thin layer of olive oil in a non-stick pan over medium heat.

Once hot, slowly add the gyoza with the seam side up and fry until the bottom is golden brown and crispy (Can take 2-3 minutes).

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Steam the gyoza

Now, it’s time to steam the gyoza and you will do so by adding ½ cup of water into the pan (Be careful of the hot oil in the pan!) and quickly closing it with a lid

Let the gyoza steam in the pan for about 5 minutes or until the water has evaporated almost completely. Take the gyoza out of the pan and serve hot! ENJOY!

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