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The ingredients needed to make Gluten-Free Rice Flour Gyoza Dumplings:
- Take 150 grams ☆ Rice flour
- Provide 15 grams ☆ Katakuriko
- Prepare 1 tsp ☆ Shiratamako
- Take 150 ml Boiling water
- Prepare 1 Katakriko (for dusting)
- Take Additions to the batter:
- Get 80 grams Ground pork
- Get 50 grams Cabbage
- Prepare 1/2 bunch Chinese chives
- Take 1/2 Japanese leek
- Prepare 1 tsp Ginger (grated)
- Use 1 tbsp Katakuriko
- Take 1 tsp Sesame oil
- Prepare 2 tsp Soy sauce
- Take 1 tsp Sake
- Prepare 1/4 tsp Salt (to cure the cabbage)
Steps 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!
Vegan Gyoza is one of my all-time favorite foods to eat when I'm in a Japanese or Chinese restaurant. However, you can also make the dumplings wrappers easily vegan AND gluten-free by using rice flour and tapioca starch as mentioned in the. A traditional, authentic Japanese Gyoza recipe! Learn how to make these Japanese dumplings / potstickers, including a video showing how to This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe. Juicy on the inside, a golden brown and crispy base, these are made in a.
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