Gluten-Free Rice Flour Gyoza Dumplings

Gluten-Free Rice Flour Gyoza Dumplings

An essential recipe for those with wheat allergies! These dumplings are crisp when pan-fried and have a moist and chewy wrappers since they're homemade. You'll be addicted!

Ingredients: 12 dumplings

☆ Rice flour
150 g
☆ Katakuriko
15 g
☆ Shiratamako
1 teaspoon
Boiling water
150 ml
Katakriko (for dusting)
as needed
Additions to the batter:
Ground pork
80 g
50 g
Chinese chives
1/2 bunch
Japanese leek
Ginger (grated)
1 teaspoon
1 tablespoon
Sesame oil
1 teaspoon
Soy sauce
2 teaspoons
1 teaspoon
Salt (to cure the cabbage)
1/4 teaspoon


1. To make the dumpling wrappers, combine the ☆ ingredients in a bowl and thoroughly mix.
2. Add boiling water to the bowl from Step 1, and thoroughly mix with a spatula. Mash any lumps in the dough while mixing.
3. Once the dough comes together, wrap in plastic wrap, then let rest for 30 minutes at room temperature.
4. Mince the filling ingredients (vegetables). Work salt into the minced cabbage and thoroughly squeeze out the excess moisture. Combine all of the filling ingredients and mix until evenly combined.
5. Place the dough on a well-dusted work space, and divide into 12 equal portions. Roll each portion into a ball, then roll each into a 3-mm thick circle with a rolling pin. The edges should be slightly thinner than the middle.
6. Wrap the fillings and pan-fry. Serve with your favorite dipping sauce and enjoy!

Story Behind this Recipe

I came up with this recipe for my family with wheat allergies.