Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, gluten-free rice flour gyoza dumplings. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Today's recipe: how to make your own delicious gluten free dumpling wrappers from scratch with a blend of glutinous rice flour and Schar's universal gluten free flour mix. With gluten free dumpling wrappers being non-existent on the market, everyone expects them to be a bit of a minefield… but they're surprisingly easier than you may think! A steaming plate of these moreish dumplings, dunked in a simple soy and mirin sauce, is hard to beat.
Gluten-Free Rice Flour Gyoza Dumplings is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Gluten-Free Rice Flour Gyoza Dumplings is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook gluten-free rice flour gyoza dumplings using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Gluten-Free Rice Flour Gyoza Dumplings:
- Take 150 grams ☆ Rice flour
- Make ready 15 grams ☆ Katakuriko
- Prepare 1 tsp ☆ Shiratamako
- Get 150 ml Boiling water
- Get 1 Katakriko (for dusting)
- Prepare Additions to the batter:
- Prepare 80 grams Ground pork
- Make ready 50 grams Cabbage
- Prepare 1/2 bunch Chinese chives
- Take 1/2 Japanese leek
- Get 1 tsp Ginger (grated)
- Make ready 1 tbsp Katakuriko
- Get 1 tsp Sesame oil
- Prepare 2 tsp Soy sauce
- Take 1 tsp Sake
- Get 1/4 tsp Salt (to cure the cabbage)
Potstickers, dumplings, gyoza, shu-mei, wontons…call them what you will. They come in many varied shapes, sizes and fillings and they are all scrumptious. I prefer Asian brands available in Asian supermarkets because they are so finely milled. However, they are not certified gluten-free.
Instructions to make Gluten-Free Rice Flour Gyoza Dumplings:
- To make the dumpling wrappers, combine the ☆ ingredients in a bowl and thoroughly mix.
- Add boiling water to the bowl from Step 1, and thoroughly mix with a spatula. Mash any lumps in the dough while mixing.
- Once the dough comes together, wrap in plastic wrap, then let rest for 30 minutes at room temperature.
- Mince the filling ingredients (vegetables). Work salt into the minced cabbage and thoroughly squeeze out the excess moisture. Combine all of the filling ingredients and mix until evenly combined.
- Place the dough on a well-dusted work space, and divide into 12 equal portions. Roll each portion into a ball, then roll each into a 3-mm thick circle with a rolling pin. The edges should be slightly thinner than the middle.
- Wrap the fillings and pan-fry. Serve with your favorite dipping sauce and enjoy!
When wheat won ton wrappers are used to make these fried Chinese dumplings, the sides of the dumpling (that don't get crispy) have a tender noodle texture. Place a small amount (tsp) of the mixture in the centre of the rice paper. As the rice paper is much softer than normal gyoza dough, I find that being able to cover the filling with two or three turns of the rice paper will prevent breakage. This is where I messed up the first time I made these - but learned from it on round two :) Lightly dust the work surface, rolling pin and dough with some gluten free corn (maize) starch. They differ in that, while Japanese gyoza are made from a plain wheat flour wrapper that is normally very thin and can be steamed or pan fried (wonderful in their own right) the "white gyoza" skins are definitely made from glutinous rice flour and are much thicker.
So that’s going to wrap this up with this special food gluten-free rice flour gyoza dumplings recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
