Rice Paper Pork Gyoza (Dumplings) - Gluten-Free.
You can have Rice Paper Pork Gyoza (Dumplings) - Gluten-Free using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Rice Paper Pork Gyoza (Dumplings) - Gluten-Free
- Prepare 200 g of Pork Mince.
- It's 400 g of cut/minced vegetables (we used carrots, cabbage, onions, bean sprouts - think one of those Tesco's Stir Fry packs!).
- Prepare 2 tbsp of Sesame Oil.
- It's 1/2 tsp of crushed Kallo Just Bouillon Beef Stock Cube.
- You need 1 tsp of ground ginger.
- You need Pinch of ground garlic.
- Prepare Pinch of black pepper.
- It's 35 of GF Rice paper sheets (sometimes it makes more!).
- Prepare of for vegetarian, replace the pork mince with minced mushrooms - add some spring onion for extra flavour.
Rice Paper Pork Gyoza (Dumplings) - Gluten-Free instructions
- Mix the pork and vegetables together. Add in 1 tbsp of sesame oil, and the seasonings. Mix well.
- Follow the instructions for the rice paper. Normally you will need to soak each sheet of paper for 2 seconds in warm water. From there lay it flat on a plate to sit for another minute or two. It will be ready to roll when it feels soft and pliable..
- Place a small amount (tsp) of the mixture in the centre of the rice paper. As the rice paper is much softer than normal gyoza dough, I find that being able to cover the filling with two or three turns of the rice paper will prevent breakage. This is where I messed up the first time I made these - but learned from it on round two :).
- Place 1 tbsp of sesame oil in a pan on medium heat. Add a little olive oil as well to really prevent those dumplings from sticking to the pan..
- Cook for about 7 minutes, or until the pork seems to be cooked through. I usually put a cover on the pan in order to "steam" them through if you will. Some recipes recommend putting a bit of water in the pan to help with this process, but I haven't tried that with rice paper yet!.
- Serve with some of Kikkoman's Gluten Free Soy Sauce! Enjoy!.
