For the wrappers
mix flours, add 160ml boiling water (on the scale), mix with kitchen aid. During kneading, add small amounts of water, where there’s lots of dry material. For easiest handling, use immediately. If the dough has to rest, use less water.
Pass the dough through the gluten free gyoza attachment (pasta attachment for wheat dough) from 8 to 5, flouring in between.
Cut out circles with a cookie cutter (keep ready ones and dough underneath upsiode down mixing bowl
Fillings: meat: for 4 times dough: 0.5 big chinese cabbage, 700g minced meat, half a bag of frozen veggies (farmer's best Buttergemüse 750g), 5 spice, sesam oil, gelatine
Filling veggie: 0.5 big chinese cabbage, 500g mushrooms, one pakage of tofu (pureed), half a bag of frozen veggies (farmer's best Buttergemüse 750g), 5 spice, sesam oil, corn starch