Japanese-style Naked Gyoza Kebabs (Gluten-Free)

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.

How about spring roll wrappers, or pieces thereof? Many of them are made of only white rice and water.

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.

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.