Of which 1.7 g sugars and 3.4 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Thiamine (pork) · Vitamin C (cabbage) · Complete protein (egg)
Allergens egg, soy
Homemade gluten-free gyoza and ravioli dough
An elastic rice flour dough, ready for you to fill and seal by hand.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup sweet cassava starch, polvilho doce (65 g / 2¼ oz)
- ¼ cup potato starch (32 g / 1¼ oz)
- 1 tsp xanthan gum (3 g)
- ½ tsp salt (3 g)
- 1 egg (50 g / 1¾ oz)
- 2 tbsp olive oil (26 g / 1 oz)
- ¼ cup boiling water (60 g / 2 oz)
- 150 g (5½ oz) ground pork
- 100 g (3½ oz) shredded cabbage
- 1 tbsp chopped chives (3 g)
- 1 tbsp gluten-free soy sauce, tamari (16 g / ½ oz)
- 1 tsp grated ginger (2 g)
- oil, to taste — for searing the gyoza
- 2 tbsp water (30 g / 1 oz) — for steaming the gyoza
Method
- In a large bowl, mix the dry ingredients: the rice flour, sweet cassava starch, potato starch, xanthan gum and salt.
- Add the beaten egg and the olive oil. Mix — it will look like coarse crumbs.
The full method (9 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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