can gyoza be gluten-free and vegan?
with more rice flour disasters under my belt than i'd like to
freely admit, i was pretty sure these dumplings were going to
be a total hot mess.
they were hot.
they were not a mess.
i got my filling from yukiko's delicious recipe over on berkshire vegan.
it's shiitake mushrooms, napa cabbage, scallions, and garlic.
i have made these in the past with tofu and leeks on the inside, and
they were totally delicious, so i would recommend doing that too!
to stuff a dumpling, just make sure you have:
a sticky protein (i.e. tofu, crumbly tempeh, mushrooms)
something with some heat (garlic, sesame oil with chili)
something tangy (scallions, leeks, onions)
something green (cabbage, baby bok choi)
white rice flour
and sesame oil
again, hat-tip to berkshire vegan for an excellent set of instructions.
the gluten-free modification was pretty simple, just a straight flour-to
rice-flour substitution. i DID have to add more water, though.
following yukiko's excellent instructions, i combined the dry
ingredients, added the sesame oil, and slowly added water,
kneading for approximately ten minutes. i then pinched little
balls of dough slightly smaller than a ping pong ball, rolled
them in arrowroot, and pressed them flat.
dumplings are a communal activity. you really need more than
one person, because the fragile dumpling wrappers begin to
crack and dry out quickly, so the faster you can stuff those
wrappers, the better.
place a SMALL amount of filling (no more than one teaspoon)
on a flat, circular wrapper, take a finger dipped in water and wet
a half-circle on the flat wrapper, press edges together, and smooth.
they should look like little crescents.
if your dumplings begin to crack... DO NOT PANIC.
just add a little water and gently smooth.
heat oil to pretty high temperature, and toss in your dumplings,
flipping gently as each side browns, about 2-3 minutes on each side.
i opened a window to avoid setting off the smoke alarms. this
helped tremendously, as they get a little smoky.
1/3 c. tamari
1 tbsp brown rice vinegar
1 pinch chili powder
1 tsp. grated ginger juice
on the side:
2 tbsp. grated raw fresh daikon