Gluten-Free Pork Gyoza
Delight in the irresistible taste of Gluten-Free Pork Gyoza, a crave-worthy Japanese dumpling recipe perfect for those with dietary restrictions. These dumplings feature a tender homemade gluten-free wrapper made with all-purpose gluten-free flour and xanthan gum, filled to the brim with a savory pork mixture bursting with flavors of garlic, ginger, sesame oil, and gluten-free soy sauce. With a signature crispy bottom and juicy, flavorful interior, these gyozas are pan-fried to golden perfection and steamed for a soft, tender finish. This recipe is ideal for a homemade appetizer, snack, or even a meal, served alongside gluten-free soy sauce for dipping. Easy to follow and utterly delicious, these pork gyozas will become a new favorite in your gluten-free cooking repertoire!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 quarter cups Hot water
- 1 pound Pork mince
- 1 cup Cabbage, finely chopped
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce, gluten-free
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 cup Water, for steaming
Instructions
In a large bowl, combine gluten-free flour, xanthan gum, and salt. Gradually add hot water, mixing until a dough forms. Knead the dough for about 5 minutes until smooth.
Cover the dough with a damp cloth and let it rest for 30 minutes.
For the filling, in another bowl, combine pork mince, chopped cabbage, green onions, garlic, ginger, gluten-free soy sauce, and sesame oil. Mix well until all ingredients are evenly combined.
Divide the rested dough into two portions. Roll out each portion on a lightly floured surface until it's about 1/8 inch thick.
Using a round cutter, cut out circles from the rolled dough, approximately 3 inches in diameter.
Place about 1 tablespoon of the filling in the center of each dough circle. Moisten the edge with a little water, fold the dough to form a half-moon shape, and press the edges firmly to seal.
Heat vegetable oil in a large non-stick frying pan over medium heat. Arrange the gyozas in the pan with the pleated side up. Cook for about 3 minutes until the bottoms are golden brown.
Carefully add 1/2 cup of water to the pan and immediately cover with a lid. Lower the heat to medium-low and steam the gyozas for about 8 minutes or until the water has evaporated.
Remove the lid and continue cooking the gyozas for another 2 minutes or until crispy on the bottom.
Serve the gyozas hot, with additional gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
2394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 327 mg | 109% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 4.3 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1783 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
