How to Cook Appetizing Gluten-free ‘Abura-age’ Gyoza

Gluten-free ‘Abura-age’ Gyoza. If you can't eat wheat flour and have given up eating Gyoza because of that, you might wish to try this alternative. Instead of wrapping the filling with Gyoza wrappers, I sandwiched the filling with 'Abura-age', Fried Thin Tofu. In this video, I will introduce how to make Gluten-free Gyoza pastry.

Gluten-free ‘Abura-age’ Gyoza Abura-age is often used to wrap inari-zushi (稲荷寿司), and is added to miso soup. Aburaage is Japanese deep-fried tofu pouches made from soybeans. You can make Aburaage from scratch at home. You can have Gluten-free ‘Abura-age’ Gyoza using 11 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Gluten-free ‘Abura-age’ Gyoza

  1. You need 3 of ‘Abura-age’ (Fried Thin Tofu).
  2. Prepare 250 g of Pork Mince.
  3. It’s 1 clove of Garlic *grated.
  4. Prepare 1 of small piece Ginger *grated.
  5. It’s 2 of Spring Onions *finely chopped, Garlic Chives are also good.
  6. You need 1/4 teaspoon of Salt.
  7. You need of White Pepper.
  8. It’s of Oil for cooking *optional.
  9. You need of <Dipping Sauce>.
  10. Prepare of ‘Ponzu’ *find 'Ponzu' recipe at
  11. Prepare of Rāyu (Chilli Sesame Oil) *optional.

All you need is a block of firm tofu and cut it into thin slices. A gluten free blog sharing Coeliac friendly gluten free recipes, restaurant How to make your own gluten free dumpling wrappers from scratch with glutinous rice flour. Aburaage is basically a deep-fried thin slice of tofu. This Japanese Gyoza recipe is my mothers', and it's a traditional, authentic recipe.

Gluten-free ‘Abura-age’ Gyoza instructions

  1. Combine Pork Mince, Spring Onion, grated Ginger and Garlic in a bowl, season with Salt and Pepper, and mix very well until it gets pasty texture..
  2. Wrap Abura-age with paper towel and warm in microwave. Then press it to remove excess oil if required. This process is optional..
  3. Cut one long end of each Abura-age to open it, spread the pork mixture inside..
  4. Heat a frying pan or grill pan, apply a small amount of Oil if required, cook until both sides are browned and the pork filling is cooked. Cut into smaller pieces and enjoy with ‘Ponzu’ and Rāyu (Chilli Sesame Oil) as dipping sauce..

Juicy on the inside, a golden brown and crispy base, these are made in a skillet and are one of my all time favourite Japanese dishes! Wikipedia Article About abura-age on Wikipedia. Aburage (properly called abura-age = 油揚げ) is a Japanese food product made from soybeans. It is produced by cutting tofu into thin slices and deep frying it. Aburage is often used to wrap inarizushi (稲荷寿司), and is added to miso soup.

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