Gluten free vegan gyoza or dumpling dough

Mix the ingredients and microwave for 1 minute and a half at maximum temperature.

Stir with the help of a fork and let it warm. When we can work it because it does not burn, divide it and make our gyozas (I got about 30). You have to work quickly because the dough dries out, but we can go moistening it.

I stuffed them with mushrooms, cabbage, carrots, onion and soy sauce, all sautéed in water.

To cook the gyozas, when they are ready, put the patties in a non-stick frying pan and wait about 3-5 minutes until they are golden brown on the bottom. At this point, add a quarter of a glass of water and cover and leave until they are cooked on top and the water has evaporated.

They can be frozen (I freeze them cooked but they lose the crispy touch).