Pan fried Pork Dumplings (Gyoza) #glutenfree #glutenfreerecipe #glutenfreecooking #porkdumplings

Many people like eating Chinese pork dumplings, but I have been unable to find any gluten-free  dumplings in the market place. To me this provided a challenge and so I tried to make them at home. After 2 attempts which ended in failure, I finally came up with a recipe to share with you that will give you perfect gluten-free Chinese pork dumplings.

Pork Dumplings

Dumpling Skins 

Ingredients:

1 cup gluten-free Plain Flour
3/4 cup Rice Flour
1/4 cup Potato Starch
1 Egg, light beating
1/3 cup Vegetable Oil
1/2 teaspoon Salt
About 3/4 cup Ice Water
Extra Flour for kneading and rolling

Method:

Mix all dry ingredients and salt in a large bowl. 
Add oil, egg and water - mix well. (Don't add all water at the one time as it may be too wet. If there is not enough water, add extra if necessary)
Place the dough on the bench.
Knead it with your hand until smooth and not sticky. 
Cover with cling wrap and refrigerate 1/2 - 1 hour.

Dumpling Filling

Ingredients:

250g Pork Mince
1/4 Wombok (Chinese Cabbage) About 200g
1/2 cup Spring Onion - sliced
1/2 cup Garlic Chives - sliced
1 tablespoon Ginger - minced
1 teaspoon Garlic - minced
1/3 Sesame Oil or Lard (melted)
Salt and Pepper

Method:

Finely chop the wombok or chop in food processor. 
Place in a bowl and mix with 1 tablespoon salt. 
Set aside for about 15 minutes - this helps the cabbage sweat and improves its taste.
Dry the cabbage with a clean tea towel. 

Place in a large bowl and add all ingredients.

Remember the cabbage may already be a little salty so be careful if adding extra salt.

Dipping Sauce 

Ingredients:

3 tablespoons White Vinegar
3 tablespoons Soy Sauce
1/2 teaspoon Ginger -grated
1 tablespoon Spring Onion - sliced
Sesame Oil
Little Chilli Sauce. If necessary

Mix all ingredients together in a bowl .


Assembling the Dumplings:


On a lightly floured bench, shape the dough into a roll measuring about 2cm in diameter and cut it into about 30 pieces.
Use a small rolling pin to roll the piece into a circle about 6-7cm in diameter, the middle must be little thicker than the edge. *Remember to lightly flour to both sides when rolling it.
Place 1-1.5 teaspoon of the filling in the centre, wet the edge with water using a pastry brush, press and fold it into half-moon shape. 
Plate on a lightly floured tray.  
You may find that the skins break easily when you fold them, especially if you are new to this. But please do not worry, the filling will not fall apart after cooking even though the skins are not perfect.
After finishing all the dumplings, heat a non stick pan with a little oil until hot. 
Place dumplings in the pan (do not place them too close together) 
Pour boiling water to cover HALFWAY up the dumplings, close the lid. 
Cook on high heat for about 7 minutes until water has evaporated - you can add some extra water to the pan and then drain it if the pan is too floury after cooking.
Keep the pan on medium heat until bottom of the pork dumplings are crispy brown. Add a little sesame oil to the pan if you like.Makes about 30. 
Serve hot with dipping sauce.








Tips:

•  If there is too much of the dumpling skin dough, please keep it in an airtight container in the fridge. I will show you how to use it, to make Cheese Puffs (Japanese Kari Kari Cheese).

• You can use 50% vinegar and 50% soy sauce to make a simple dipping sauce.

Contact: lee.leehocklai@gmail.com