vegan

Avocado Gyoza (gluten-free and vegan)

Pockets of flavour

800-900 kcal total (around 16 gyoza)  VE

Flavours: small crushed garlic clove, 3g grated ginger (or ½ tsp ginger powder), red/green chilli (to taste), S/P, 1 tsp sesame oil

Bulk: 30g brown rice, medium avocado, 200g gluten free white flour (I used Doves Farm plain white flour which is a blend of rice, potato, tapioca, maize and buckwheat flours) – or regular flour

Jazzy: serve with a dipping sauce (e.g. soy with rice wine vinegar or a soy/sweet chilli)

Lets cook: Start by making the dough. I tried this twice before I got the best ratio of flour to water so it may take you a few tries to get it right for your gluten-free flour blend. I mixed about 9-10 tbsp of lightly salted warm water to the flour, a few tbsp at a time, and mixed with a spoon. It needs to be the consistency of play dough and I found a slightly ‘wetter’ dough to be easier to handle later on. Knead the dough for around 7 minutes then roll into a ball and wrap in cling film. Set aside. Boil the brown rice for around 40 minutes until fully cooked (brown rice takes longer than white rice). Scoop out and mash the avocado using a fork and add some S/P, crushed garlic, grated ginger and finely chopped chilli (to your taste). Once the brown rice is cooked, drain and allow to dry (either leave on the side for 15 minutes or pat with kitchen roll). Mix the rice with the avocado to complete the filling. Next, make the gyoza wraps. I used this video as a guide to roll and form the gyoza wrappers (2:30 mins into the video). Briefly, roll the dough out on a floured surface until it is a thin as possible without breaking and cut with a 8cm round cutter. Then add a small scoop of filling into the middle, wet the edge and fold together. Fry the bottom of the gyozas in hot sesame oil on medium heat for 3-5 minutes until browned. Remove from the heat to cool a little (to avoid splashing), then add 1/3 cup water and cover with a lid (I used a small frying pan with a larger lid). Steam the gyoza for 5 minutes to cook the rest of the dough. Remove the lid and keep on the heat until all the water has gone. Allow to cool for a few minutes then serve with a tasty dip  cutefacenobackground

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