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Japanese-style Naked Gyoza Kebabs (Gluten-Free)

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.

Photo: CC--loozrboyNow, 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.

Ingredients:

  • 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
  • salt
  • pepper

Directions:
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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4 Responses:

 
Teresa

said this on
26 Aug 2013 1:48:08 PM PST
I wonder if blanching cabbage leaves and using them as a wrapper would work? I'm not sure about the mechanics of doing that, but I've separately used lettuce leaves as a sandwich "wrap" and found that quite acceptable.

 
Rohvannyn
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Feb 2014 11:48:17 PM PST
How about spring roll wrappers, or pieces thereof? Many of them are made of only white rice and water.

 
Christin
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
04 Jun 2014 11:18:01 AM PST
I've been missing gyoza too. I was thinking of doing gyoza meatballs and baking them in the oven. I wonder how that would work out.

 
Justin Lane
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
25 Apr 2016 6:14:36 PM PST
You need this recipe.....


Gluten-free Pork Gyoza
Serves: Makes 20
Preparation time: Approx. 45 minutes (plus 30 minutes resting time if making wrappers)
Cooking time: Approx. 15 minutes
Ingredients
Wrappers*
300g cooked, peeled taro
3 tsp baking powder
1kg glutinous rice flour
2 tbsp. vegetable oil
Pork filling
400g lean minced pork
1 cup finely shredded Chinese cabbage (wombok)
1 tsp sesame oil
1 tbsp. Gluten free soy sauce
3cm-piece ginger, peeled, grated
2 garlic cloves, crushed
Dipping sauce
80mL (1/3 cup Gluten free soy sauce
2cm piece ginger, peeled, grated
1 tsp sesame oil
1 red birds-eye chilli, chopped
Method
1. To make the wrappers, process taro in a food processor with 1 tbsp. salt and baking powder. With the motor running, add a little water, then a little flour. Repeat, alternating with water and flour until you have used 500mLs of water and all the flour, and mixture forms a dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Rest for 30 minutes.
2. Roll out dough on a lightly floured surface until 2mm thick. Using a 7cm round cutter, cut the wrappers into 20 rounds.
3. To make the pork wrappers, combine all the ingredients in a bowl.
4. Spoon 1 teaspoonful of the filling into the centre of each wrapper. Brush edges with water and fold wrappers over filling, pressing edges together to seal.
5. Spoon 1 teaspoonful of the filling into the centre of each wrapper. Brush edges with water and fold wrappers over filling, pressing edges together to seal.
6. Heat half the oil in a large frying pan over high heat. Reduce heat to medium high and cook half the gyozas for 1 minute or until bases are browned.
7. Add 125mL hot water, cover and cook for 4 minutes, adding more water, if necessary.
8. Remove from heat. Uncover and stand for 1 minute or until gyozas come away from pan easily. Repeat with remaining oil and gyozas.
9. Meanwhile, to make dipping sauce, place all ingredients into a bowl and stir to combine.
10. Serve gyozas with dipping sauce on the side.




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