gluten free pot sticker dumplings (metric)

I posted the original recipe and method for these a few months ago, but never quite got round to converting the recipe from cups into metric measures.
The teen and I made these as part of our spurious Chinese New Year's Eve feast dinner this weekend so I have finally got round to writing up the metric measures.  This time we made the filling with minced chicken thighs (including the fat & a bit of finely chopped skin) replacing the pork, as we were having pork belly elsewhere in the meal, it made a great substitution with a dash of chinese rice wine & an extra pinch of salt.

Please refer back to the original post for the original filling and method here.

Pot sticker wrappers:

• 175g rice flour
• 40g tapioca starch
• 40g corn starch
• 46g sweet rice flour
• 1 tsp xanthan gum
• 1/2 tsp psyllium husks
• 1/2 tsp kuzu
• 1/4 tsp salt
• 1 large egg
• 120g cold water

Method:

1. Sieve all the dry ingredients together.
2. Beat the egg into the cold water.
3. Whilst stirring your flour, gradually pour in the water making sure the flour absorbs the water as you go.
4. Bring the lumps of flour together in the bowl by hand.
5. If the dough is too wet or sticky add more sweet rice flour, if it is too dry add water 1 tablespoon at a time.
6. Knead this for a couple of minutes on a work surfaced sprinkled with a little corn starch
7. Divide the dough into 4 equal pieces.  Leave all but 1 piece in a bowl under a damp tea towel.
8. Dust your work surface with corn starch and roll out the small piece of dough until it is between 1/16th" & 1/8th" thick.  
9. Using a 3-3.5 inch round cutter, cut out as many shapes as you can, put the circles to one side under a damp cloth and carry on with each piece of dough in turn.  I found that if you collected up the trimmings and sprinkled a couple of drops of water on them, you could combine them into the next piece of dough without any problems.
10. Carry on until all the pot stickers are cut out.  This recipe makes 50 dumpling skins.

click here for a filling recipe and cooking method