GLUTEN-FREE & PLANT-BASED BAKED GYOZAS
This was my first time trying the Japanese dumpling. And I maybe hooked. The technique might seem a bit technical at first, especially if you are not a pro at making dumplings but if you are not very picky about folding and wrapping it, it is, on its own, one of the most fulfilling meal ever. Better still if you make a healthy filling to go in the wrapper, this can be a great way to enjoy ethnic cuisine, that is comforting as well.
For gluten-free gyoza wrapper, I used a combination of brown rice flour, tapioca starch and a little xanthan gum. Xanthan gum is a great alternative to gluten and helps with stabilizing in gluten-free baking as well. I am not exaggerating when I say that a little goes a long way. If you don’t have xanthan gum on hand, then equal parts of rice flour and tapioca starch will work as well. The amount of liquid used will have to be monitored, however.
As for the filling, it is my most versatile filling recipe. I have used this as a filling for my wonton soup. I have also tweaked it a bit and used this as a taco filling as well as in burritos. It is simple, nutritious and has the most surprising ingredients.
The gyoza dipping sauce is a simple concoction with easily available pantry ingredients, which have a burst of umami flavours.
You will need:
(for the filling)
- 1 tbsp olive oil
- 6 cloves garlic
- 450gm mushrooms, gourmet blend
- ½ tsp each salt and black pepper
- 2 Medjool dates, pitted
- 1 cup raw walnuts
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp cayenne
- ¼ tsp paprika
- ¼ tsp five spice powder
- 2-3 tbsp soy sauce
(for gyoza wrap):
- 2 cups brown rice flour
- ¾ cup tapioca flour/ starch
- 1 tbsp olive oil
- 1 tsp xanthan gum
- ½ tsp salt
- 1 ¼ cup plus more water to bind
(for dipping sauce)
- 2 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tsp black sesame seeds
- ½ tsp white sesame seed
First start with making the filling. In a pan, heat olive oil and add garlic cloves, mushrooms, and seasoning. Cook on medium high heat till, mushrooms are tender, around seven to ten minutes. Remove and set aside to slightly cool. In a food processor, add your pitted dates, raw walnuts and cooked mushroom mix. Pulse to a mince like texture. Transfer to a large bowl and add in the rest of your ingredients, from salt to soy sauce. Mix and set aside. It is time to now start working on the gyoza wrappers.
Add the ingredients for the gyoza wrapper in a mixing bowl with the kneading hook attached. Knead, while slowly adding water till flour comes together into a neat little ball. Divide into four equal portions. Roll each portion into a log and cut into 8-10 equal ball. Cover the balls with wet towel and start rolling each ball into a thin wrapper to around 3 ½” diameter. Put a heaping teaspoon of mince filling in the center. Lightly rub some water with your fingertip along the edge and fold over in half. Start by carefully pleating/ pinching the edge of the upper half, while pressing down to seal to the edge of the lower half (by the way, there are amazing gyoza wrapping tutorials on youtube). Once wrapped, lay down gently in a parchment lined baking sheet in a 400F preheated oven and bake for 15 minutes.
Meanwhile, mix the ingredients for the dipping sauce. And set aside. Serve warm.
Note: Leftovers can stay in the refrigerator for up to a week. To reheat steam room temperature gyozas in a steamer for around 5-7 minutes.