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2018-09-28
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How to make naturally-colored gyoza skin/wrapper from scratch – gluten-free recipe!

日本語は、こちらから。

Last time, I shared a recipe for regular gyoza using store-bought gyoza skin/wrapper. In today’s recipe, I will make the gyoza skin from scratch using rice flour, so it will be gluten-free! Gyoza skin made with rice flour is a lot sticker and more chewy than regular wheat-flour-based skin (like mochi) and when pan-fried, it becomes nice and crispy:) I will also use three different kinds of vegetables to color the skin!

Roughly chop 1 small tomato and boil in 1 cup water. Process the mixture in a blender until smooth and reheat it so it’s boiling hot.

Combine 50g rice flour and 50g potato starch, and add the processed and reheated tomato juice. Stir with chopsticks and add more juice as needed for dough to form. Once the temperature cools down a bit, knead into a ball with hands.

Roll the dough to make it a cylinder shape – about 4cm in diameter. Cut into pieces of 1.5cm thickness with a knife or dough cutter. Use a rolling pin to roll each piece into a round wrapper.

If you want perfectly-round wrappers or very clean edges, you can also roll out the whole dough and use a round cookie cutter to make the wrappers!

Repeat the same process with 4-5 leaves of spinach for green wrappers and 1/4 small carrot for orange/yellow wrappers.

For red wrapper, combine 1/4 cup chopped kimchee and 1 pack chopped deep-fried tofu with 1 tsp of sesame oil and a dash of soy sauce, and microwave on high for 1.5 min. For green wrapper, combine 1/2 avocado with 2 Tbsp onion dressing. For orange/yellow wrapper, combine chopped 2 shiitake mushrooms, 1 king trumpet mushroom and 2 Tbsp walnut with 2 tsp coconut oil and a pinch of salt & pepper, microwave on high for 2 min and add 1 tsp miso.

Place the stuffing in the center of the wrapper, wet the edge with some water and close it up into dumpling.

Just like the regular gyoza, pan fry the dumplings with 2 Tbsp of rice bran oil and add boiling water to steam.

The dumplings can be quite sticky and get stuck to each other, so make sure to separate them once they are steamed. Although the skin is colored by vegetables, it doesn’t really taste like tomato, spinach or carrot, so you can use any of the stuffing for any color (you can even use the stuffing for regular gyoza!).

Three Colored Vegan Gyoza

Makes about 10 dumplings of each color

Ingredients:

(Red gyoza)

  • 1 small tomato
  • 1 cup water
  • 50g rice flour
  • 50g potato starch
  • Stuffing (combine the following and microwave on high for 1.5 min)
    • 1/4 cup chopped kimchee
    • 1 pack chopped deep-fried tofu
    • 1 tsp sesame oil
    • A dash of soy sauce

(Green gyoza)

  • 4-5 spinach leaves
  • 1 cup water
  • 50g rice flour
  • 50g potato starch
  • Stuffing (combine the following)

(Orange/yellow gyoza)

  • 1/4 small carrot
  • 1 cup water
  • 50g rice flour
  • 50g potato starch
  • Stuffing (combine the following up to salt & pepper and microwave on high for 2 min then add miso)
    • 2 shiitake mushrooms (finely chopped)
    • 1 king trumpet mushroom (finely chopped)
    • 2 Tbsp walnut (chopped)
    • 2 tsp coconut oil
    • A pinch of salt & pepper
    • 1 tsp miso

(To pan fry)

  • 2 Tbsp rice bran oil

Instructions

  1. For each colored gyoza, cook the color base vegetable with water and process it in a blender until smooth. Reheat the mixture to a boiling point.
  2. Combine rice flour and potato starch, and  add the vegetable mixture. Stir with chopsticks and add more juice as needed for dough to form. Once the temperature cools down a bit, knead into a ball with hands.
  3. Roll the dough to make it a cylinder shape – about 4cm in diameter. Cut into pieces of 1.5cm thickness with a knife or dough cutter. Use a rolling pin to roll each piece into a round wrapper.
  4. Place the stuffing in the center of the wrapper, wet the edge with some water and close it up into dumpling.
  5. Heat rice bran oil in a pan. Place dumplings and pan fry until the bottom is browned. Add boiling water just enough to cover the bottom of the dumplings and close the lid right away. Steam for few min.

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