sometimes we make friends in the oddest places (like the interwebs), and i met my friend MarthaS on an online food board, that we both frequent. i started posting about gluten free cooking and she joined in the conversation. when I started this blog, i was pleased and surprised to discover that she was following it. Martha’s been very supportive and encouraging to me and she asks great technical questions, some of which have led me to really think outside the box in my own baking. Martha’s traveled all over the world, with her husband, for his work, for the last 16 years and has some really diverse food knowledge and experience. so anyway, the other day she mentioned that she was going to tackle japanese dumplings called gyoza.

CookedPleatSide this was exciting to me because they along with most dumplings have been a favorite snack. i asked Martha if she would share her success and her recipe for gluten free gyoza. Please click on any of the photos to see them in all their full sized glory. Martha takes such lovely photos. Thanks again, Martha!

Here’s Martha:

I have been craving some of the foods we enjoyed during many years of travel.  Developing gluten-free versions of those dishes at home has been a way to satisfy those cravings. The beautiful images, great recipes and advice in kiss my gluten free buns inspired me to try a few projects.

Gyoza is a dish that brings back poignant memories of Tokyo. Our favorite gyoza shop in a small Harajuku street was a fun place to refuel after strolling in the Meiji Shrine gardens or shopping. MeijiShrineGardens

This Japanese version of the Chinese pot sticker is steamed and then fried on one side and can be highly addictive.  Be sure to use gluten-free soy sauce, such as San-j tamari-style soy sauce, not all soy sauce is gluten-free.

I’ve been enjoying the YouTube series ‘Cooking with Dog’ (I promise, it’s not what it sounds like).  Their gyoza episode is very informative and has a good demonstration of how to fold the dough.  I used their filling and dipping sauce recipes, both of which worked well.  Plus all the episodes of the show are killer cute – kawaii desu ne (cute, isn’t it)?


Rolling the dough with the pasta rolling attachment on the KitchenAid mixer was faster than using a rolling pin, but it wasn’t difficult either way.


I suggest you first roll, fill and fold one wrapper to be sure the dough has the right consistency.


It should hold pleats neatly.

If it is too soft, gradually knead in more flour.

07FoldingDemo 08Foldedgyoza



Gluten-Free Japanese Gyoza

Yield: 24 gyoza


2 Cups of Gyoza Filling

1 1/2 Cups / 176 g. Cup 4 Cup Gluten-Free All-Purpose Flour

3 Ounces / 89 ml. Boiling Water


Place the flour in a mixing bowl.  Gradually add boiling water while stirring with a fork, adding only enough water for the dough to just come together.  When the dough is cool enough to handle, pull it together and knead until the dough is smooth.  Cover unused dough loosely with a damp cloth.

For rolling the dough in a pasta machine, divide the dough in half.  Roll to 1/8” thickness.  Trim the edges to form a neat rectangle.   Roll to setting number 2 or 3 on the pasta roller.  Cut the dough with a 3” round cutter.

To roll the dough with a dowel or rolling pin, shape the dough in to a log 1 ¼” in diameter.  Use a small, sharp knife to cut a ¼” slice from the log of dough. Roll in to a ball.  Press the dough out with the heel of your hand.  Roll the dough as thinly as possible.  Cut the dough with a 3” round cutter.

Lightly press one teaspoon of filling in to the middle of each gyoza wrapper.  Have a small container of water and a towel for drying your fingers handy.  Place the wrapper in your palm and lightly moisten the inside edges of the dough with your finger and dry your hand.  Cup the wrapper in your hand to form a slightly open crescent.  Starting at one end, make a pleat in the top piece only, lightly pressing to seal and repeat to close the dumpling, making five or six pleats going in one direction.

Freeze any gyoza you don’t plan to cook right away.

Heat a non-stick skillet over medium-high heat.  Boil a small amount of water for steaming.  Lightly coat the skillet with sesame oil.  Place the gyoza in the skillet with their pleats facing up.  Pour a small amount of boiling water over the gyoza.  Cover the skillet with a lid and cook for about 5 minutes.  The water will evaporate. Loosen the dumplings with a spatula.  Turn the heat to medium.  Coat the pan with sesame oil.  Cover with a lid.  After about a minute, loosen the gyoza again with a spatula.  Cook another minute or two until the bottoms are golden brown.  Serve hot with dipping sauce.

11 thoughts on “gyoza

  1. Thanks Minerva and Anna! Of course, you can seal without pleats, but it was part of the fun of making them from scratch. As you can see, some of mine aren’t perfect, but it doesn’t matter.


  2. I’ve been making your focaccia bread for a while now. It’s the best gluten-free bread I’ve ever had! But I never thought I’d find a gluten-free recipe for gyoza!!! I’m in awe. I can’t wait to try it!

    Liked by 1 person

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