Rice Paper Pork Gyoza (Dumplings)

Ingredients

35 dumplings

200 g Pork Mince
400 g cut/minced vegetables (we used carrots, cabbage, onions, bean sprouts – think one of those Tesco’s Stir Fry packs!)
2 tbsp Sesame Oil
1/2 tsp crushed Kallo Just Bouillon Beef Stock Cube
1 tsp ground ginger
Pinch ground garlic
Pinch black pepper
35 GF Rice paper sheets (sometimes it makes more!)
for vegetarian, replace the pork mince with minced mushrooms – add some spring onion for extra flavour

Mix the pork and vegetables together. Add in 1 tbsp of sesame oil, and the seasonings. Mix well
Follow the instructions for the rice paper. Normally you will need to soak each sheet of paper for 2 seconds in warm water. From there lay it flat on a plate to sit for another minute or two. It will be ready to roll when it feels soft and pliable.
Place a small amount (tsp) of the mixture in the centre of the rice paper. As the rice paper is much softer than normal gyoza dough, I find that being able to cover the filling with two or three turns of the rice paper will prevent breakage. This is where I messed up the first time I made these – but learned from it on round two 🙂
Place 1 tbsp of sesame oil in a pan on medium heat. Add a little olive oil as well to really prevent those dumplings from sticking to the pan.
Cook for about 7 minutes, or until the pork seems to be cooked through. I usually put a cover on the pan in order to “steam” them through if you will. Some recipes recommend putting a bit of water in the pan to help with this process, but I haven’t tried that with rice paper yet!
Serve with some of Kikkoman’s Gluten Free Soy Sauce! Enjoy!