pot-sticking to my story.

can gyoza be gluten-free and vegan?

with more rice flour disasters under my belt than i'd like to

freely admit, i was pretty sure these dumplings were going to

be a total hot mess.

they were hot.

they were not a mess.

i got my filling from yukiko's delicious recipe over on berkshire vegan.

it's shiitake mushrooms, napa cabbage, scallions, and garlic.

i have made these in the past with tofu and leeks on the inside, and

they were totally delicious, so i would recommend doing that too!

to stuff a dumpling, just make sure you have:

a sticky protein (i.e. tofu, crumbly tempeh, mushrooms)

something with some heat (garlic, sesame oil with chili)

something tangy (scallions, leeks, onions)

something green (cabbage, baby bok choi)

gyoza wrappers

white rice flour

arrowroot starch

water

salt

and sesame oil

again, hat-tip to berkshire vegan for an excellent set of instructions.

the gluten-free modification was pretty simple, just a straight flour-to

rice-flour substitution.  i DID have to add more water, though.

following yukiko's excellent instructions, i combined the dry

ingredients, added the sesame oil, and slowly added water,

kneading for approximately ten minutes.  i then pinched little

balls of dough slightly smaller than a ping pong ball, rolled

them in arrowroot, and pressed them flat.

dumplings are a communal activity.  you really need more than

one person, because the fragile dumpling wrappers begin to

crack and dry out quickly, so the faster you can stuff those

wrappers, the better.

place a SMALL amount of filling (no more than one teaspoon)

on a flat, circular wrapper, take a finger dipped in water and wet

a half-circle on the flat wrapper, press edges together, and smooth.

they should look like little crescents.

if your dumplings begin to crack... DO NOT PANIC.

just add a little water and gently smooth.

heat oil to pretty high temperature, and toss in your dumplings,

flipping gently as each side browns, about 2-3 minutes on each side.

i opened a window to avoid setting off the smoke alarms.  this

helped tremendously, as they get a little smoky.

gyoza sauce:

1/3 c. tamari

1 tbsp brown rice vinegar

1 pinch chili powder

diced scallions

1 tsp. grated ginger juice

on the side:

2 tbsp. grated raw fresh daikon

yum!!