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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, gluten-free rice flour gyoza dumplings. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Gluten-Free Rice Flour Gyoza Dumplings is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Gluten-Free Rice Flour Gyoza Dumplings is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have gluten-free rice flour gyoza dumplings using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Gluten-Free Rice Flour Gyoza Dumplings:
  1. Make ready 150 grams ☆ Rice flour
  2. Make ready 15 grams ☆ Katakuriko
  3. Prepare 1 tsp ☆ Shiratamako
  4. Get 150 ml Boiling water
  5. Get 1 Katakriko (for dusting)
  6. Make ready Additions to the batter:
  7. Get 80 grams Ground pork
  8. Get 50 grams Cabbage
  9. Make ready 1/2 bunch Chinese chives
  10. Prepare 1/2 Japanese leek
  11. Take 1 tsp Ginger (grated)
  12. Take 1 tbsp Katakuriko
  13. Make ready 1 tsp Sesame oil
  14. Prepare 2 tsp Soy sauce
  15. Take 1 tsp Sake
  16. Take 1/4 tsp Salt (to cure the cabbage)
Instructions 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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