Gyoza with Dip
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- For the dough
- 2 cups sweet rice flour (plus extra for dusting)
- 0.333 cup Chickpea flour
- ½ cup Potato starch
- ½ cup Tapioca starch
- ½ tsp gluten-free Baking powder
- 1 ½ tsps xanthan gum
- ½ tsp salt
- 2 eggs
- 1 cup apple sauce
- ¼ cup water
- 1 Tbsp Corn starch
- For the filling
- 3 cups lean ground pork
- 1 small onion (finely chopped)
- 2 tsps freshly grated ginger
- 1 ½ Tbsps gluten-free soy sauce
- 1 Tbsp Rice wine (or sherry)
- 2 tsps olive oil
- 1 tsp salt
- freshly ground peppers
- vegetable oil (for deep frying)
Preparation steps
1.
For the dough: mix together the dry ingredients in a mixing bowl.
2.
Make a well in the middle and add the eggs and apple sauce. Mix together and add enough water to make an elastic dough.
3.
Sprinkle sweet rice flour over a long sheet of non-stick baking paper.
4.
Roll out the dough on the paper, about 5mm thick. Cut 7cm|3? squares from the dough.
5.
For the filling: mix together all the ingredients.
6.
Spoon 1/2 tablespoon of the meat mixture into the middle of a square.
7.
Mix together the water and cornflour to form a thin paste. Brush on two adjacent edges of the square Fold the wrapper over the meat and seal the edges.
8.
Repeat with the remaining dough and filling.
9.
Heat the oil in a fryer or large deep heavy-based pan and cook the dumplings a few at a time until crisp and golden and cooked through. Drain on absorbent kitchen paper.
