Gluten Free Gyoza
These delicious pork dumplings are definitely worth the effort. To make your own gluten free wrapper, you will need rice flour and glutinous rice flour (these are different). Glutinous rice flour is made from short pudding grain rice, and standard rice flour is made from long grain rice. You can make your own from rice if you have a spice grinder or a good food blender. If not you can buy glutinous rice papers and use these, but they are quite large, so you might have to be creative in your cutting and shaping.
Credited to: Coeliac UK
Kcal: 254.0
Difficulty: More of a challenge
Serves 6
40 mins prep
20 mins cooking time
Ingredients
Pork Filling
- 300g minced pork
- 75g finely chopped cabbage
- 1 tbsp fresh ginger, peeled and grated
- 2 spring onions, finely chopped
- 1 tbsp sesame oil
- 1 tbsp gluten free soy sauce*
- ½ tsp ground white pepper
Dipping sauce
- 2 tbsp gluten free soy sauce*
- 1 tbsp rice vinegar
- 1 tsp chilli oil
Rice dough
- 60g of rice flour*
- 120g of glutinous rice flour*
- ½ tsp xanthan gum
- 125ml boiling water, boiling
- 1 tbsp oil, plus extra 2 tbsp for frying
Notes: *Please check our online food and drink information for suitable products.
Method
- Put the pork, cabbage, ginger, and spring onions into a bowl. Season with the sesame oil, soy sauce and pepper. Mix well, then cover and set aside in the fridge until needed.
- Make the dip, mixing together gluten free soy sauce, rice vinegar and chilli oil.
- To make the dough - place both rice flours and the xanthan gum into a mixing bowl. Add 125ml of boiling water and sunflower oil. Stir with a wooden spoon until it comes together as a dough.
- Dust a work surface with a little extra rice flour and knead the dough for 2-3 minutes (it will be warm) or until smooth.
- Cut the dough into half. Dust a work surface with the rice flour. Roll out each piece of dough as thinly as possible, perhaps 1-2 mm, using a 9cm round cutter to cut circles to an even size. Repeat this until you have cut our 24 circles.
- Dip your finger into a little water and dot water around one half of the outside of the circle. Put 1 heaped teaspoon of the pork filling in the middle of the circle. Lift up the dough around the filling and pinch together, then crimp the folded edge of the dough into pleats. Repeat with the remaining dumplings.
- Cook the dumplings in two batches. Add 1 tbsp vegetable oil to a frying pan with a good fitting lid. When the oil is hot, add 12 dumplings, flat-side down and cook for 2-3 minutes or until golden brown. Add 100ml water to the pan, cover and cook for a further 3-4 minutes. Remove the lid and continue to cook until all the water has evaporated. Repeat with the remaining 12 dumplings.
- Serve with the dipping sauce and the optional seaweed if you have any.
Nutritional information per serving
Kcal
254
Fat
10.9g
Carbs
25.4g
Protein
12.7g
Fibre
1.3g
Sugars
0.6g
