Steps to Prepare Favorite Gluten-Free Rice Flour Gyoza Dumplings

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

Gluten-Free Rice Flour Gyoza Dumplings is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Gluten-Free Rice Flour Gyoza Dumplings is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. 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:

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