Gluten-Free Rice Flour Gyoza Dumplings
Gluten-Free Rice Flour Gyoza Dumplings

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, gluten-free rice flour gyoza dumplings. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Gluten-Free Rice Flour Gyoza Dumplings is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Gluten-Free Rice Flour Gyoza Dumplings is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have 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:
  1. Take 150 grams ☆ Rice flour
  2. Prepare 15 grams ☆ Katakuriko
  3. Prepare 1 tsp ☆ Shiratamako
  4. Get 150 ml Boiling water
  5. Get 1 Katakriko (for dusting)
  6. Get Additions to the batter:
  7. Make ready 80 grams Ground pork
  8. Prepare 50 grams Cabbage
  9. Get 1/2 bunch Chinese chives
  10. Get 1/2 Japanese leek
  11. Make ready 1 tsp Ginger (grated)
  12. Prepare 1 tbsp Katakuriko
  13. Take 1 tsp Sesame oil
  14. Get 2 tsp Soy sauce
  15. Get 1 tsp Sake
  16. Take 1/4 tsp Salt (to cure the cabbage)
Steps to make Gluten-Free Rice Flour Gyoza Dumplings:
  1. To make the dumpling wrappers, combine the ☆ ingredients in a bowl and thoroughly mix.
  2. Add boiling water to the bowl from Step 1, and thoroughly mix with a spatula. Mash any lumps in the dough while mixing.
  3. Once the dough comes together, wrap in plastic wrap, then let rest for 30 minutes at room temperature.
  4. 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.
  5. 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.
  6. Wrap the fillings and pan-fry. Serve with your favorite dipping sauce and enjoy!

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