Thursday, 21 February 2013

Gluten Free Prawn Gyoza

gluten free gyoza
Very, Very Filling
After the success of the gluten free wrapper experiment that resulted in Pork Gyoza I decided to make them again but this time using King Prawns as the main filling. So tasty. These are one of the things that I definitely thought I'd never be able to have again when I went gluten free, how wrong I was.

To make 20 King Prawn Gyoza's.

King Prawn Filling Ingredients:

10 Raw Peeled King Prawns
3 Spring Onions
1 Teaspoon Sesame Oil
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Tamari Soy Sauce
1 Tablespoon Fish Sauce (Squid Brand)
Pinch of Sugar

1 Tablespoon Groundnut Oil For Frying
200ml Water For Steaming

Directions:
  • Defrost the king prawns if frozen
raw king prawns
Juicy King Prawns
  • Devein the prawns
  • Chop the spring onions roughly
  • Put both into a mixer and add the Sesame oil, Tamari, rice wine vinegar, fish sauce and sugar
  • Mix until it forms a paste 
gyoza filling
Pieces Of Spring Onion Are Fine
Gluten Free Gyoza Wrapper Ingredients:

3/4 Cup Doves Farm Plain White Flour Blend
3 Teaspoons Xantham Gum
18 Tablespoons Water

Gyoza Wrapper Directions:
  • Mix the ingredients together in a bowl with your hands until you have a ball of smooth dough
gluten free gyoza dough
Gluten Free Dough
  • Put the dough ball into a food bag and put into the fridge for 5 minutes - don't leave it any longer or else you'll end up with a very sticky, messy dough that's a nightmare to roll out*
  • Flour a chopping board with the same flour used in the dough
  • Halve the dough and keep one piece to the side
  • Roll out the first half until about 3mm thick
  • Cut into 8 - 8 1/2cm circles (for want of something better I've been using the rim of a coffee mug)
  • Put on a flat surface to one side
Knead the remaining dough into a ball and roll out and cut until you can get no more wrappers from it
  • Repeat with the other half of dough
gluten free gyoza wrappers
Gluten Free Wrappers
  • Take a teaspoon of the prawn filling and place it in the middle of a wrapper
constructing the gyoza
The Paste Holds Together Really Well
  • Fold the wrapper so the top touches the bottom
  • Pinch the middle together and work your way down each side pinching and ideally pleating as you go to seal the gyoza
  • Repeat until all the wrappers are filled
gyoza waiting to be cooked
Gluten Free Gyoza's
  • Heat a pan on high and add the groundnut oil
  • Once the oil is hot ass the gyoza
prawn gyoza frying
Gyoza In The Pan
  • Fry for 3 minutes
  • Add 200ml water and cover
  • Steam for 4 minutes
  • Serve
For 20 Gyoza's you'll probably have to cook in 2 batches.

Serve with a dipping sauce of choice, I used a simple mix of 1 Tablespoon of Tamari Soy Sauce, 1 of Rice Wine Vinegar and 1 of Fish Sauce.

Gluten free King Prawn Gyoza's, delish!

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