Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, gluten-free ‘abura-age’ gyoza. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Gluten-free ‘Abura-age’ Gyoza is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Gluten-free ‘Abura-age’ Gyoza is something which I’ve loved my whole life. They are fine and they look wonderful.
If you can't eat wheat flour and have given up eating Gyoza because of that, you might wish to try this alternative. Instead of wrapping the filling with Gyoza wrappers, I sandwiched the filling with 'Abura-age', Fried Thin Tofu. A gluten free blog sharing Coeliac friendly gluten free recipes, restaurant How to make your own gluten free dumpling wrappers from scratch with glutinous rice flour.
To get started with this recipe, we have to first prepare a few components. You can have gluten-free ‘abura-age’ gyoza using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Gluten-free ‘Abura-age’ Gyoza:
- Prepare 3 ‘Abura-age’ (Fried Thin Tofu)
- Make ready 250 g Pork Mince
- Get 1 clove Garlic *grated
- Prepare 1 small piece Ginger *grated
- Get 2 Spring Onions *finely chopped, Garlic Chives are also good
- Make ready 1/4 teaspoon Salt
- Get White Pepper
- Prepare Oil for cooking *optional
- Get <Dipping Sauce>
- Prepare ‘Ponzu’ *find 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu
- Make ready Rāyu (Chilli Sesame Oil) *optional
You can make Aburaage from scratch at home. All you need is a block of firm tofu and cut it into thin slices. Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans. Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup.
Steps to make Gluten-free ‘Abura-age’ Gyoza:
- Combine Pork Mince, Spring Onion, grated Ginger and Garlic in a bowl, season with Salt and Pepper, and mix very well until it gets pasty texture.
- Wrap Abura-age with paper towel and warm in microwave. Then press it to remove excess oil if required. This process is optional.
- Cut one long end of each Abura-age to open it, spread the pork mixture inside.
- Heat a frying pan or grill pan, apply a small amount of Oil if required, cook until both sides are browned and the pork filling is cooked. Cut into smaller pieces and enjoy with ‘Ponzu’ and Rāyu (Chilli Sesame Oil) as dipping sauce.
Directions: For detail, please check YUCa's Japanese Cooking website! Ingredients *Kikkoman Naturally Brewed Soy Sauce can be used as an alternative to Kikkoman Naturally Brewed Gluten Free Soy Sauce. Now, I've experimented with gluten-free version of gyoza, but I haven't yet produced a winner. Until I do, whenever I crave gyoza My wife calls them grilled meatballs, but I call them naked gyoza kebabs, which, for me makes them even more appetizing than they. These wrinkly, nut-brown looking parcels are called Inari Age (稲荷揚げ, いなりあげ).
So that is going to wrap it up with this special food gluten-free ‘abura-age’ gyoza recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
