Gluten-Free Rice Flour Gyoza Dumplings Recipe

Name: Gluten-Free Rice Flour Gyoza Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 grams Rice flour; 15 grams Katakuriko; 1 tsp Shiratamako; 150 ml Boiling water; 1 Katakriko (for dusting); 80 grams Ground pork; 50 grams Cabbage; 1/2 bunch Chinese chives; 1/2 Japanese leek; 1 tsp Ginger (grated); 1 tbsp Katakuriko; 1 tsp Sesame oil; 2 tsp Soy sauce; 1 tsp Sake; 1/4 tsp Salt (to cure the cabbage)

Servings: persons

150 grams Rice flour
15 grams Katakuriko
1 tsp Shiratamako
150 ml Boiling water
1 Katakriko (for dusting)
80 grams Ground pork
50 grams Cabbage
1/2 bunch Chinese chives
1/2 Japanese leek
1 tsp Ginger (grated)
1 tbsp Katakuriko
1 tsp Sesame oil
2 tsp Soy sauce
1 tsp Sake
1/4 tsp Salt (to cure the cabbage)

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.
3
Mash any lumps in the dough while mixing.
4
Once the dough comes together, wrap in plastic wrap, then let rest for 30 minutes at room temperature.
5
Mince the filling ingredients (vegetables).
6
Work salt into the minced cabbage and thoroughly squeeze out the excess moisture.
7
Combine all of the filling ingredients and mix until evenly combined.
8
Place the dough on a well-dusted work space, and divide into 12 equal portions.
9
Roll each portion into a ball, then roll each into a 3-mm thick circle with a rolling pin.
10
The edges should be slightly thinner than the middle.
11
Wrap the fillings and pan-fry.
12
Serve with your favorite dipping sauce and enjoy!

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 150 grams Rice flour, 15 grams Katakuriko, 1 tsp Shiratamako, 150 ml Boiling water, and more.

Yes, Gluten-Free Rice Flour Gyoza Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Gluten-Free Rice Flour Gyoza Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions