Gluten-Free Gyoza

Chop cleaned cremini mushrooms (300 g) into a fine dice. If using a food processor, slice them thickly first and pulse them in batches, ensuring not to overprocess.

Shred white cabbage (125 g) thinly and then chop into fine dice with a sharp knife or use a food processor again.

Add diced cremini mushrooms (300 g) to a pre-heated medium pan. Allow them to cook on low-medium heat, stirring from time to time, until their released moisture cooks out.

Transfer the cremini mushrooms (300 g) to a plate. If the pan isn't clean, deglaze it by adding a small splash of water or mushroom stock, then add peanut oil (15 ml) to the pan. Add chopped scallions (5) and after a minute or so cloves (4 garlic) and ginger (2 tsp). Saute for 1 minute before adding chopped white cabbage (125 g).

Stir fry until the white cabbage (125 g) is cooked, return cremini mushrooms (300 g) to the pan, cook for a couple of minutes, then season with white pepper (0.25 tsp), tamari (15 ml) and toasted sesame oil (5 ml) (if using).

Combine cornflour (8 g) with 0.5 tbsp of kimchi brine (15 ml) or [water] and add to the pan. Mix everything well and allow it to cook for a couple of minutes until thickened slightly.

Finally, mix in well drained and finely chopped kimchi (125 g) (to avoid cooking it and preserve its nutritional benefits). Check the seasoning and allow the mixture to cool down completely.

Mix rice flour (120 g), cornstarch (32 g) and psyllium husks powder (9 g) in a medium bowl, until homogenous in colour.

Stir in water (160 ml) and oil (10 ml) (if not using oil add 1 tsp of [water] instead). If you use cups to measure, you may need a little more or less [water] than stated.

Use your hands to knead the [dough] until elastic and smooth, then let it rest for 20 minutes under a clean kitchen towel. Start 20m timer

Divide the [dough] into quarters. Roll a piece of [dough] at a time on a lightly dusted surface (use extra [rice flour]). Apply steady even pressure to roll the [dough] out as thinly as you can. Use an 8 cm / 4 inch cutter to cut out 6-7 circles.

Paint the perimeter of each circle with a wet finger, place a slightly heaped teaspoon of the filling in the middle and pinch the two sides of the wrapper at the top, over the filling, then create 2-3 pleats on each side (refer to video), seal and set aside on a floured surface while you work on the rest.

Arrange the finished [dumplings], seam up, on a lightly floured surface and cover them with a kitchen towel while making the rest so that they don’t dry out.

Heat up a little (10 ml / 2 tsp per 10 [dumplings]) [oil] in a wok or medium frying pan that you have a lid for or use an upside down plate. Choose a reliable non-sticking pan. Once the [oil] is hot, arrange as many potstickers as you can without them touching each other. Fry for 2-3 minutes, then add a splash of [water] to the pan (1 cm) and put the lid on (for a 28 cm / 11 inch pan, approximately 80 ml / 0.33 cup [water]). Let the [dumplings] cook in their own steam for about 6-8 minutes, depending on how thin your [dough] is. Take the lid off and leave the potstickers on heat for another minute or two so that any excess [water] evaporates and the bottoms crisp up. Prise them off gently with a spatula or a butter knife. Start 8m timer

Arrange cooked potstickers with crispy bottoms up while you cook the remaining batches.

Divide between 2-4 plates and serve with a side of dipping sauce.

Combine all the [dipping sauce] ingredients plus water (10 ml) in a small dipping bowl – one bowl per person.