Gluten-free ‘Abura-age’ Gyoza
Gluten-free ‘Abura-age’ Gyoza

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, gluten-free ‘abura-age’ gyoza. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Gluten-free ‘Abura-age’ Gyoza is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Gluten-free ‘Abura-age’ Gyoza is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook gluten-free ‘abura-age’ gyoza using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Gluten-free ‘Abura-age’ Gyoza:
  1. Get 3 ‘Abura-age’ (Fried Thin Tofu)
  2. Prepare 250 g Pork Mince
  3. Get 1 clove Garlic *grated
  4. Make ready 1 small piece Ginger *grated
  5. Make ready 2 Spring Onions *finely chopped, Garlic Chives are also good
  6. Make ready 1/4 teaspoon Salt
  7. Make ready White Pepper
  8. Take Oil for cooking *optional
  9. Get <Dipping Sauce>
  10. Take ‘Ponzu’ *find 'Ponzu' recipe at https://cookpad.com/uk/recipes/6750485-ponzu
  11. Prepare 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:
  1. 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.
  2. Wrap Abura-age with paper towel and warm in microwave. Then press it to remove excess oil if required. This process is optional.
  3. Cut one long end of each Abura-age to open it, spread the pork mixture inside.
  4. 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. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!