Ingredients
60g rice flour
120g glutinous rice flour
1 tablespoon sunflower oil
1/2 teaspoon xanthum gum
125ml boiling waterMethod
Add the flours and xanthum gum to a large heatproof bowl, whisk together to incorporate everything evenly.
Add the boiling water and sunflower oil together then pour onto the flour mixture.
Use a spoon to mix and bring to a ball of dough, you will need to use your hands once dough is cool enough to touch.
Tip onto a clean work surface and need for 5 to 6 minutes until smooth.
Tear into 3 pieces and wrap in cling film. Keep wrapped until rolling.
Roll until paper thin, you can use a pasta maker if easier but I like the workout 😅
Re-roll the cuttings until all dough is used.
Wrap well and freeze or fill and use straight away. Dough will keep in the fridge for a week if well wrapped.
Gluten Free Gyoza Wrappers
