150 g rice flour
70 g tapioca flour
10 g psyllium husk powder
140 ml hot water
15 ml olive oil
A pinch salt
70 g finely chopped onion
3 garlic cloves minced
15 ml olive oil
15 ml tamari
10 g minced ginger
1 tsp chili flakes
200 g finely chopped mushrooms
50 g finely chopped cabbage
Salt and pepper to taste
1. To make wonton, place all ingredients in a bowl except oil and water, mix together. Then add water and oil. Mix thoroughly with a spoon, then let it sit for 2-3 minutes. Once time is up, knead the dough on a worksurface dusted some rice flour.
Wrap the dough in cling film and let it sit in the fridge for 30 minutes. Divide the dough into 4 equal pieces. Using a rolling pin, roll out the dough about 2mm. Using a 8-10 cm round cutter, cut the dough in rounds. Repeat the process for the rest of dough.
2. To make filling, place onion, garlic, ginger, olive oil and tamari in a pan, cook until soften. Then add chopped mushrooms, continue to cook, lastly add the chili, salt, pepper and cabbage, cook for just 1-2 minutes or until absorbs the all water content in the pan.
3. Add 1 tbsp of the filling to the middle of a wrapper. Use a finger dipped in water to run along the edges of the wrapper. Then fold the wrapper in half over the filling and pinch it in the center with your fingers, but don’t seal it yet. Using the thumb and index finger of your right hand, start making a pleat about once every 6mm on the top part of the wrapper from the center toward the right side, making 4-5 pleats.
4. Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the dumplings in a single layer, flat side down in a circular pattern
5. Cook until the bottom of the dumplings turns golden brown, about 3-4 minutes.
6. Add 100 ml water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.
7. Let the dumplings steam until the water has almost evaporated, about 8-10 minutes. Remove the lid and increase the heat to medium-high. Fry for a further 1-2 minutes to crisp up the bottom of the dumplings. Serve with chili oil or hoisin sauce.
You can alternatively cook the dumplings in the bamboo steamer, and toss in little olive oil in the pan if desired.