Hi, I’m Jane. Today, I will show you a way to prepare gluten-free rice flour gyoza dumplings recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Gluten-Free Rice Flour Gyoza Dumplings Recipe
Gluten-Free Rice Flour Gyoza Dumplings is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Gluten-Free Rice Flour Gyoza Dumplings is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started 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:
- Get 150 grams ☆ Rice flour
- Get 15 grams ☆ Katakuriko
- Make ready 1 tsp ☆ Shiratamako
- Prepare 150 ml Boiling water
- Get 1 Katakriko (for dusting)
- Prepare Additions to the batter:
- Make ready 80 grams Ground
- Prepare 50 grams Cabbage
- Take 1/2 bunch Chinese chives
- Get 1/2 Japanese leek
- Make ready 1 tsp Ginger (grated)
- Take 1 tbsp Katakuriko
- Make ready 1 tsp Sesame oil
- Get 2 tsp Soy sauce
- Make ready 1 tsp
- Get 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!
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