Gluten-Free Pork Gyoza

Method

1. To make the wrappers, process taro in a food processor with 1 tbsp. salt and baking powder. With the motor running, add a little water, then a little flour. Repeat, alternating with water and flour until you have used 500mLs of water and all the flour, and mixture forms a dough. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth. Rest for 30 minutes.
2. Roll out dough on a lightly floured surface until 2mm thick. Using a 7cm round cutter, cut the wrappers into 20 rounds.
3. To make the pork filling, combine all the ingredients in a bowl.
4. Spoon 1 teaspoonful of the filling into the centre of each wrapper. Brush edges with water and fold wrappers over filling, pressing edges together to seal.
5. Heat half the oil in a large frying pan over high heat. Reduce heat to medium_high and cook half the gyozas for 1 minute or until bases are browned.
6. Add 125mL hot water, cover and cook for 4 minutes, adding more water, if necessary.
7. Remove from heat. Uncover and stand for 1 minute or until gyozas come away from pan easily. Repeat with remaining oil and gyozas.
8. Meanwhile, to make dipping sauce, place all ingredients into a bowl and stir to combine.
9. Serve gyozas with dipping sauce on the side.