Jump to content
  • Sign Up
  • Join Our Community!

    Get help in our celiac / gluten-free forum.

  • Jefferson Adams
    Jefferson Adams

    Japanese-style Naked Gyoza Kebabs (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.


    User Feedback

    Recommended Comments

    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.

    Share this comment


    Link to comment
    Share on other sites

    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.

    Share this comment


    Link to comment
    Share on other sites


    Join the conversation

    You are posting as a guest. If you have an account, sign in now to post with your account.
    Note: Your post will require moderator approval before it will be visible.

    Guest
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

  • Related Articles

    Scott Adams
    Coating (for 2 pounds boneless chicken pieces, skinned):
    3 large egg whites
    1 cup cornstarch
    ¼ teaspoon cayenne
    ½ teaspoon baking soda
    Oil ½ cup plus

    Amie  Valpone
    Pad Thai is the perfect Asian dish to make when you want to add a slightly spicy and tangy taste to your dinner.
    Gluten-Free, Dairy-Free and Vegetarian

    Serves...

×
×
  • Create New...