Gluten Free Pork and Chive Jiaozi

Another attempt at making a gluten free dumpling skin and this would be the most successful attempt, but the recipe still needs a few adjustments.

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Gluten-free gyoza wrappers

Recipe adapted from Great British Chefs

http://www.greatbritishchefs.com/recipes/gluten-free-gyoza-recipe

Ingredients:

• 60g of rice flour

• 120g of glutinous rice flour

• 1/2 tsp xanthan gum

• 125ml of boiling water

• 1 tbsp of sunflower oil

Method:

1.  To make the gyoza wrappers, mix together the 2 flours, salt and xanthan gum in a large bowl. Add the water and oil and mix vigorously until the mixture comes together.

2. Cover in cling film, leave to cool to handling temperature then knead until a ball of dough forms. If it is too sticky, add more rice flour.

3. Break the dough into pieces about the size of a hazelnut and roll into rounds about 3 inches in diameter.

4. put 1 tsp. of filling in the centre – don’t be tempted to put in more as it will squidge out the sides, then fold the dough as you like.

5. If the dough is too dry to stick, lightly wet the edges of the wrapper with water before clamping shut. Repeat until you have used up all the dough or filling.

6. Heat about 1 tbsp of sunflower oil in a wide bottomed, shallow pan and fry the gyoza for a few minutes or until browned. Pour in a good slug of water from a recently boiled kettle and cover the pan. Steam for a couple of minutes or until cooked through.

7. Remove the dumplings with a slotted spoon and serve with your dipping sauce of choice.

 

Filling: for about 20-24 dumplings (My recipe)

• 175-200g ground pork 

• 35-40g chives, finely chopped

• 3-4 green onions (scallions), finely chopped

• 1/4 tsp salt

• 1 1/2 tsp shaoxing wine or rice wine

• 1/2 tsp sesame oil

• 2 tsp soy sauce

• good pinch of white pepper

Method:

1.  mix all the ingredients together.  if you want to test it for seasoning, fry a bit off in a pan, taste, and then adjust seasoning if needed. 

Dipping Sauce:  makes roughly 90g sauce (My recipe)

• 1 tsp ginger, minced

• 2-3 green onions (scallions), finely sliced

• 1-2 garlic cloves, finely chopped

• 2 1/2 tbsp soy suace

• 1 1/2 tbsp vinegar

• 2 tsp sesame oil

• 3 tsp sugar

method: 

1. If you want to have more depth in flavor, add a bit of oil to a pan and fry off the ginger, garlic, and green onions until fragrant and slightly browned.  place in small bowl to cool.

2. add all the remaining ingredients to bowl, taste, and adjust seasoning accordingly.  it should have a bit of sweetness to it.

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this was the best attempt at making gluten free dumpling dough.  it was better fried in a pan as the ones steamed tasted fine but the texture of them was a bit too chewy and grainy.  this dough was also much easier to handle than my previous attempts.  and a food for thought (which i only learned very recently) GLUTINOUS rice flour despite its name does not contain any gluten.  i had never used it in a dough before so maybe one of the reasons why this one worked better.  next step to find a dough recipe that will steam better.