Prawn Low FODMAP gluten free Gyoza wrappers

This recipe might be a bit fiddly but it is so worth it! I love south east Asian dishes and jump for joy every time I can recreate one using low FODMAP ingredients.
You can swap out the prawns for anything from pork mince to grated tofu or quorn mince if on a vegan diet.
If using pork meat, make sure to cook the meat slightly before adding to filling.


For wrappers

  • 120g rice flour
  • 60g tapioca flour
  • 150g glutinous rice flour
  • 1/2 tablespoon xanthan gum powder
  • 1 tablespoon salt
  • 125 ml hot water
  • 2 tablespoons neutral oil ( I used sunflower oil)

For dipping sauce

  • 40g Fish sauce/ gluten free soy sauce/ coconut aminos
  • 40g water
  • 2 tablespoons brown sugar
  • 2 tablespoons chilli oil
  • 1 tablespoon finely chopped chives
  • 1 tablespoon fresh grated ginger
  • toasted sesame seeds

For filling

  • 500g Cooked Prawns
  • 1 table spoon neutral oil 
  • 3 baby bok choy heads
  • 1 tablespoon tapioca starch
  • 1 tablespoon black pepper
  • 3 chopped spring onions (green bits only)
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons fish sauce


Make dipping sauce and then filling by simply mixing the ingredients. Place each in separate containers, cover and refrigerate until ready to use.

Sieve all flours together twice, including xanthan gum powder and salt, to mix well. Add oil and water, one tablespoon at a time, until completely incorporated. Depending on your flours and how finely ground they are you might need a tablespoon more or less of hot water. Finer flour pulls in the water better and generally gives you better results. Cover and place in fridge for 15 minutes.  

Take out the dough and cut in two. Place one half in a plastic bag and back in the fridge. Form a roll out of the other half of dough on a flour dusted worktop, which should be about the thickness of your finger. Cut this roll in disks, about the same thickness (one adult finger), keep one disk and place rest in another plastic bag. Roll out dough disk, making sure the outside is a bit thinner. I prefer to roll one wrapper at a time to see how it turns out, sometimes I may roll the next wrapper thinner or thicker, depending on results I get. After you add a bit of filling, wet the edge of the dough with a bit of water, fold it over the filling and pinch edges to seal. Do not worry too much if you see small cracks on any of the gyozas, these will seal when you cook them. If you see larger cracks, discard wrapper and use a new one instead. First couple of wrappers can be considered test runs. You will start to see which thickness is best and what amount of filling is needed to get them just right with these first tries. When you’ve gone through all the dough and formed all the gyozas, heat some oil in a large non-stick pan. Fry them on medium heat until golden and slightly crispy, about 3 minutes. Add half a cup of water and let steam with lid on until thoroughly cooked. 10-15 min, depending on your hob and pan. Remove lid and let cook until water evaporates.

Serve with dipping sauce.


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