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Japanese-style Naked Gyoza Kebabs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 08/22/2013 - I love gyoza, Japanese pot-stickers that are often pan-fried, but can also be steamed. However, since giving up gluten, I've had to say goodbye to many of my old favorites, including gyoza.
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, I fire up the grill, and get busy mixing up some gyoza skewers. I think they're a great alternative to traditional gyoza.
My wife calls them grilled meatballs, but I call them naked gyoza kebabs, which, for me makes them even more appetizing than they already are. My wife may quibble, but we both agree that, whatever we call them, they are delicious.
- 1 pound ground pork
- 2 eggs, lightly beaten
- 1 cup shredded Napa cabbage
- 2 green onions, or chives, finely chopped
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- ⅓ teaspoon hot chili oil, or to taste
- ⅓ teaspoon sesame oil
- 1 dozen skewers, soaked in water for 20 minutes
Blanch the shredded cabbage in salted boiling water, until it is tender, but still crisp.
Plunge into ice cold water, remove, and drain thoroughly, and dry on a paper towel.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
Roll meat mixture into 2-inch ovals. Skewer and grill.
Serve these kebabs with a bit of ponzu, or with soy sauce with a bit of minced ginger, garlic and a splash of rice vinegar.
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