Introduction: Your Gluten Free Dumpling Recipe
If you’ve been on the hunt for the perfect gluten free dumpling recipe, you’ve just struck gold. Because let’s be honest… Finding dumplings that are both delicious and gluten-free is like trying to find a sushi restaurant that doesn’t serve California rolls (it’s rare, but it exists!).
Dumplings, or gyoza as they’re called in Japan, are Crispy on the outside, Juicy on the inside, and packed with umami flavor, they’re a must-have for any Japanese dinner. But there’s a problem—traditional dumplings are loaded with wheat-based flour, making them a no-go for anyone avoiding gluten. That means a lot of people are stuck drooling over dumplings they can’t eat.
The good news? You don’t have to give them up! With the right swaps, you can make gluten free dumplings that taste just as good (if not better) than the original. Plus, they’re healthier, easier on your stomach, and won’t leave you feeling bloated or guilty after eating a whole plate (because let’s be real, who eats just one dumpling?).
This guide will show you how to transform classic Japanese dumplings into a gluten-free masterpiece. From the best alternative flours to the perfect filling, you’ll learn everything you need to make dumplings that are crispy, flavorful, and 100% gluten-free.
A Quick Look at Gyoza: Japan’s Favorite Dumpling
Related Recipe: Gyoza
Chicken Gyoza Recipe (Fried Dumplings)
| A step-by-step guide to making homemade chicken gyoza with a flavorful filling. |
Gyoza are Japanese dumplings that originated from Chinese jiaozi. They were introduced to Japan in the early 20th century and quickly became a staple in Japanese cuisine. Unlike their Chinese counterparts, gyoza are typically smaller, thinner, and packed with garlic flavor.
They can be pan-fried (yaki gyoza), boiled (sui gyoza), or deep-fried (age gyoza), making them a versatile dish enjoyed by many. While traditional gyoza wrappers contain wheat, this guide will help you make a gluten-free version that stays true to the delicious original!
What Makes a Dumpling Not Gluten Free?
Most dumplings aren’t gluten-free because of one key ingredient: the wrapper. Traditional dumpling wrappers are made with wheat flour, which gives them that perfect chewiness. But that also makes them off-limits for anyone avoiding gluten.
Other sneaky gluten-filled ingredients in dumplings include:
- Soy sauce – Many brands contain wheat.
- Fillings with breadcrumbs – Some dumpling recipes use breadcrumbs for texture.
- Pre-made dumpling wrappers – Even if the filling is gluten-free, store-bought wrappers usually contain wheat.
So how do we fix this? Easy! Let’s swap out the gluten-heavy ingredients with simple, delicious alternatives.
How to Make Gluten Free Dumpling Wrappers
The wrapper is the most important part of a dumpling. It needs to be thin yet strong, stretchy yet firm—and, of course, completely gluten-free. Here’s how to do it:
Best Gluten-Free Flours for Dumpling Wrappers
- Rice flour – Light, soft, and perfect for a smooth texture.
- Tapioca flour – Adds elasticity and a slight chewiness.
- Potato starch – Helps hold everything together.
- Xanthan gum (optional) – Gives the dough a bit more flexibility.
Simple Gluten Free Dumpling Dough Recipe
Ingredients:
- 1 cup rice flour
- ½ cup tapioca flour
- ½ cup potato starch
- 1 tsp salt
- ¾ cup warm water
Instructions:
- Mix all dry ingredients in a bowl.
- Slowly add warm water and knead until you get a smooth dough.
- Cover and let it rest for 30 minutes.
- Roll out thin wrappers and use a round cutter to shape them.
And just like that, you’ve got gluten free dumpling wrappers that are ready to be filled and pan-fried!
The Perfect Gluten Free Dumpling Filling
A dumpling is only as good as its filling! Luckily, most dumpling fillings are naturally gluten-free, as long as you avoid soy sauce or wheat-based seasonings.
Best Protein Options:
- Ground pork (classic!)
- Chicken
- Shrimp
- Tofu (for a plant-based option)
Flavor Boosters:
- Garlic
- Ginger
- Green onions
- Sesame oil
Gluten-Free Sauce Swaps:
- Use tamari instead of soy sauce.
- Try coconut aminos for a slightly sweeter touch.
- Add a splash of rice vinegar for extra depth.
Once you’ve got your filling ready, it’s time to assemble and cook!
Cooking Your Gluten Free Dumplings to Perfection
There are three main ways to cook dumplings:
- Pan-fried (Gyoza-style) – Crispy on the bottom, soft on top.
- Steamed – Light and delicate.
- Boiled – Soft and juicy.
For the best results, pan-frying is the way to go. Here’s how:
- Heat oil in a pan.
- Place dumplings flat-side down and fry until golden brown.
- Add a splash of water, cover, and let them steam for a few minutes.
- Uncover and let the bottoms crisp up again.
Now take a bite—crispy, juicy, and 100% gluten-free!
Check out our Non-stick Square Pan, the perfect tool for cooking your gyozas evenly and effortlessly!
