Gluten-free gyozas

Gluten-free gyozas

Main Course

  • 8

    Number of People

  • Cheap

    Cost

  • Medium

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • For the dough:
  • 310 g gluten-free flour
  • 170 ml hot water
  • 2 pinch salt
  • For the filling:
  • 450 g pork mince
  • 50 g chopped chives
  • salt and pepper
  • 0.5 teaspoons of grated ginger
  • 1 tablespoon of sesame seeds, to serve
  • 2 carrots, grated
  • For the sauce:
  • 60 ml soy sauce
  • 60 ml rice vinegar
  • 0.5 teaspoon of sesame oil
  • 1 teaspoon sugar
  • 1 chopped spring onion

Preparation

#MothersDay

Prepare the gyoza wrapper: In your i-Companion using the Kneading/crushing blade attachment, add the flour and salt. Lock the lid and set it on Speed 6 for 4 minutes while gradually adding the water through the lid. Remove from the bowl and set aside while preparing the gyoza filling.

Prepare the filling: Add the pork mince, chives, salt, pepper, ginger and grated carrots to the bowl with the Kneading/crushing blade attachment. Lock the lid and set it on Speed 5 for 20 seconds.

In a small bowl, mix all the ingredients for the sauce.

Roll out the dough thinly on a floured work surface. Cut out 7cm circles and place some filling in the centre. Moisten the edges and seal the dough by pinching the edges.

To cook using EasyFry & Grill: Place the gyozas in the air fryer, spray with oil and bake at 180C until golden brown. If the top part is getting too brown, flip the gyoza over and cook for a few more mins.

To cook using a frypan: Heat a little olive oil in a frying pan. Fry the gyozas for 1 minute. Add 2 tablespoons of water and cover. Cook for 3 to 4 minutes then remove the lid. Finish browning the gyozas and serve with the sauce and sesame seeds.

Tip: The dough and filling can be mixed by hand or using a regular food processor. Instead of pan-frying, you can also steam the gyoza. Once the gyozas are formed, you can freeze them first on a tray and once frozen, keep them in ziplock bags.

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