Gyoza are Chinese dumplings that have been stuffed with a flavored pork (or vegetarian) filling, fried, steamed then fried again until golden and crisp on the bottom.
When wheat won ton wrappers are used to make these fried Chinese dumplings, the sides of the dumpling (that don’t get crispy) have a tender noodle texture. While the gluten free version is still soft and flexible, it does not have that same soft texture. It is a bit more dry – but when dipped in this yummy sauce they soak up all that flavorful liquid and are equally as delicious!
Roll the dough as thin as you can, and cut using a round cookie cutter about the size of your palm. You can also use large glass, or a can if you don’t have the right size of cookie cutter. Just make sure you dip the cutter in flour before you press out the dough. Use a pastry brush to dust off any excess flour from both sides of wrapper, then place on a lined baking sheet until ready to fill.
For the filling, combine everything together and let it sit so the flavors meld. Make sure you use a non-reactive bowl, like ceramic, glass, plastic, or stainless steel one. Using a reactive bowl – like aluminum or copper, with acidic ingredients (in this case soy sauce), will react with those metals and create a metallic taste in your food.
Brush the wrapper with some water along its edge, or for a quicker method – use a light mist from spray bottle. Be sure not to over fill the wrappers, or when you fold it over the dough can tear. Although if you want to have more filling, just cut your won ton wrappers larger.
Press the dumpling on the surface gently to create a flat bottom. Then use two fingers to create 3-4 pinch pleats along the top edge (only one hand is shown in the picture below because I’m holding the camera with the other 🙂 Dust off any excess flour with a pastry brush.
Use the lid as a shield to prevent splatters when you add the water. Allow them to steam with the cover on for a few minutes.
- Oil for frying
Pork & Scallion Filling (makes about 2 cups)
- 12 oz lean ground pork
- 2/3 cup scallions green onions, or yellow onions, minced
- 1/4 cup Chinese cabbage finely chopped (optional)
- 2 Tbsp fresh ginger minced
- 1 clove garlic minced
- ¼ cup GF chicken stock
- 2 Tbsp GF soy sauce
- 1 Tbsp cooking sherry
- 1 Tbsp oil
- 1 Tbsp sesame oil
- Salt and pepper
- 1/4 cup GF soy sauce
- 1/4 cup GF rice or white vinegar
- 1 tsp fresh ginger and/or garlic minced
- 1/4 tsp sesame oil
- 1/2 tsp sugar optional
- 1 tsp chili oil optional
- For the filling: Combine all the ingredients together, mixing until well combined. Cover and let stand 30 minutes at room temperature for the flavors to blend. Drain off any liquid that was not absorbed.
- For dipping sauce: combine all ingredients together, set aside.
- Prepare won ton wrapper recipe as directed, using a 3 1/2”-4” round cookie cutter to press them out. Use a pastry brush to gently dust off any excess flour from both sides of wrapper, then place on a parchment lined baking sheet. Cover with some plastic wrap to prevent them from drying out.
- To stuff: Placing a wrapper in your hand, brush around the edges with water to moisten. Spoon about 1 tsp of filling into center, leaving a ½” border. Fold wrapper in half, gently pressing out any air around the filling, then press along the wetted edges to seal.
- Place the half-moon shape, round edge up onto another parchment lined baking sheet. Use your fingers to pinch and pleat along the top edge, making about 3-4 pleats. Ensure the edges are completely sealed. Press the dumpling onto the counter a bit to create a flat bottom. Loosely cover with plastic wrap while you complete wrapping the remaining dumplings.
- To cook: In a large non-stick skillet, heat 2 Tbsp of oil over med-high heat. Place dumplings, flat side down into pan. Don’t over crowd the pan, make sure there is space between each (may have to do in several batches). Cover and fry for 1-2 minutes, or until bottoms start to turn golden.
- Carefully pour in 1/3 cup of water (oil will splatter up, so use lid as a shield), reduce heat to medium, cover and for 3 minutes. Then move cover so it is slightly ajar to allow some steam to escape, and cook another 2 minutes. Once most of the water has evaporated, remove lid and cook another 2-4 minutes until bottoms are crisp and filling is thoroughly cooked (cut one in half to check).
- Serve immediately with dipping sauce.