Gluten-free ‘Abura-age’ Gyoza

Name: Gluten-free ‘Abura-age’ Gyoza
Yield: 2 to 3 servings
Cuisine: British
Ingredients: 3 ‘Abura-age’ (Fried Thin Tofu); 250 g Pork Mince; 1 clove Garlic *grated; 1 small piece Ginger *grated; 2 Spring Onions *finely chopped, Garlic Chives are also good; 1/4 teaspoon Salt; White Pepper; Oil for cooking *optional; <Dipping Sauce>; ‘Ponzu’ *find 'Ponzu' recipe at https://cookpad.wasmer.app/uk/recipes/6750485-ponzu; Rāyu (Chilli Sesame Oil) *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

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. This recipe includes a very basic Pork filling, but you can use your favourite filling.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 servings

3‘Abura-age’ (Fried Thin Tofu)
250 gPork Mince
1 cloveGarlic *grated
1small piece Ginger *grated
2Spring Onions *finely chopped, Garlic Chives are also good
1/4 teaspoonSalt
White Pepper
Oil for cooking *optional
Sauce>
‘Ponzu’ *find 'Ponzu' recipe at https://cookpad.wasmer.app/uk/recipes/6750485-ponzu
Rāyu (Chilli Sesame Oil) *optional

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Steps

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.