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 find more Gyoza filling recipes here.
2 to 3 Servings
3 ‘Abura-age’ (Fried Thin Tofu)
250g 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
Oil for cooking *optional
‘Ponzu’ *OR mix Soy Sauce & Rice Vinegar
Rā-yu (Chilli Oil) *optional
- 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.
- Wrap Abura-age with paper towel and warm in microwave. Then press it to remove excess oil if required. This process is optional.
- Cut one long end of each Abura-age to open it, spread the pork mixture inside.
- 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 Rā-yu (Chilli Oil) as dipping sauce.