How many gyoza do you want to make?
Gluten-free gyoza with spicy shrimp and tofu filling, gently steamed and crispy fried.
#gluten-free
#lactose-free
#nut-free
Ingredients
For the dough:
-
240
g
KOMEKO KNUSPERLUST
-
170
g water
-
1
pinch of salt
For the filling:
-
1
small pointed cabbage
-
1
garlic clove
-
1
cm ginger
-
1
small chili pepper
-
2
Spring onions
-
100
g raw shrimp tails
-
100
g tofu
-
5
tbsp oil
-
6
tbsp teriyaki sauce
Preparation
- Prepare the dough
Knead KOMEKO KNUSPERLUST with a pinch of salt and the water into a soft dough.
Wrap in cling film and let rest for 30 minutes. - Prepare the filling
For the filling, finely dice the pointed cabbage. Finely dice the peeled garlic and ginger. Finely slice the chili pepper and spring onion. Cut the shrimp tails and tofu into ½cm cubes.
Heat the oil in a pan, fry all the chopped ingredients, deglaze with teriyaki sauce, let it evaporate briefly and remove from the heat. - Portion the dough
Roll the dough into a rope on a floured surface and cut into 12 pieces. Using your floured hand, shape each piece into a disc about 10 cm in diameter. - Form gyoza
Place a heaped teaspoon of the filling onto the dough, fold the disc over, press the edges of the dough together between two fingers and seal. - Cook gyoza
Heat the remaining oil in a nonstick pan, carefully add the dumplings, and fry for 2-3 minutes. Then pour 100 ml of cold water over them, immediately cover, and cook for 8 minutes. Then remove the lid and let the remaining water evaporate for another minute. Remove the dumplings and keep warm.
Do the same with the remaining bags.
