Gluten-free Gyozas

Ingredients

How to make: Gluten-free Gyozas

1. Put a saucepan over medium heat, add the water and gradually add the Tapioca Starch, while stirring constantly.
2. It will slowly thicken and become a very sticky dough. Turn off the heat and remove the pan.
3. Now add the rice flour and the rest of the ingredients. Mix well until you can't stir it any more.
4. Turn the dough out onto a board sprinkled with a little rice flour and knead well for a few minutes until all lumps are removed and you have a smooth, elastic dough.
5. Cover and leave to rest for about 40 minutes.
6. Meanwhile, prepare the stuffing by chopping the vegetables and mixing them with the meat, soy and grated ginger. Cover with film and set aside.
7. Once the dough has rested, shape it into a roll and cut it into small pieces.
8. Stretch each portion out into a rounded shape with a rolling pin (lightly floured), until you have a thin, smooth circle.
9. Put a spoonful of filling in the centre and close as if it were a pie, while trying to create ripples around the edges.
10. Heat a frying pan with a little oil and brown them for a few minutes so the base gets crispy. Add a splash of water to the pan, cover, and cook for a further 4-5 minutes until the water evaporates.