Wagamama style gyozas – Gluten free!

Makes about 60 (I always have filling left over)

For the filling: 1 small white cabbage (savoy or red will do – if you use red, be prepared for it to stain everything)

1 whole Chinese leaf cabbage

2 sticks of celery

1 large onion (I use red)

1 large or 2 small carrots

1 225g can of water chestnuts

1-2 tablespoons of chopped fresh ginger

Sprinkle of white pepper

1 tablespoon cornflour – most is gluten free, but check the packet for details. I use Barts.

2 tablespoons seasame oil

1-2 tablespoons of Tamari soy sauce. I use Clearspring double strength for that ‘dark’ soy sauce flavour.

Drain the water out of the water chestnuts and blot them on kitchen paper to remove most of the moisture.

Finely dice all the vegetables (you can use a food processor but don’t let it get down to a pulp, the vegetables should still be identifiable). Place in a large bowl.

Sprinkle in the dry ingredients, mix in well, then drizzle the wet ingredients and mix well.

gyoza filling

For the cases:

1/4 cup of tapioca starch

1/4 cup of potato starch

1/2 cup rice flour (I use Dove’s farm which is a mixture of brown and white rice flour)

1 tsp xanthan gum 

½ cup of water

In a clean bowl, mix the water a bit at a time into the flour mixture to form a pliable dough. Cover this with a wet tea towel/kitchen paper until you are ready to use it. Break pieces off to roll out and cover the remaining dough with the damp cloth, this will stop it from drying and becoming even harder to roll out.

Roll out the dough as thinly as possible on a corn-floured surface and cut into small circles. Roll these out again, as thinly as you can until you get a round about the size of your palm (obviously this will differ, but if you have bigger palms you probably want bigger gyozas!).

 With this gluten free dough mix, you do not really need to leave it to prove. You will need to put more effort into rolling out and to sticking the skins together than with glutinous dough.  Dusting with cornflour on the side you are going to stick together helps it stay stuck together.

 Fill each skin with a spoonful of the vegetable mixture, wet one side on the inside of the ‘skin’ and press together, to form half moon shapes. You can try making crimped shapes on the edges but I can never get the hang of this.

Keep going until you have enough/the dough runs out (or make more as needed!).

Fry the gyozas in a pan, turning over once golden brown.

Alternatively, fry them standing up(with the crimped/closed edge on top), then add water to the pan and steam for the final couple of minutes with a tight fitting lid in place – then you have potstickers! (this is difficult with gluten free gyozas as they tend to fall apart – let me know in the comments if you manage it)

For dipping sauce:

1 red chilli (finely chopped)

1 large/2 small garlic cloves (finely chopped/crushed)

1 teaspoon sesame oil

¼ cup of tamari soy sauce 

1 tablespoon rice vinegar

Mix all together, and dip fried gyozas in. Enjoy!

Someday I'll take better photos...

Someday I’ll take better photos…

 Also served with sweet chilli sauce, Hoisin (Itsu does a good gluten free one in Sainsbury’s) or any other sauces of your choice. Sweet Mandarin Sauces are excellent!

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14 Feb, Sushi – Moshimo

Not being the most fervent of Christian holiday followers, I had no plans around St Valentines day. But as my partner and I found ourselves in town around the time we started to think about getting hungry we headed to Moshimo. This striking piece of architecture is somewhat lost between the buildings around it, but once inside the geometric shapes and interesting use of glass makes you wonder if you’ve stumbled into a work by Escher. The food here is always good, and for once I managed to get a quick snap of both our meals before my partner’s was gone in the blink of an eye.
We started with some tuna nigiri, firm and tasty with added soy and ginger. The ultimate problem if you sit at the counter, as we usually do, is that once you’ve picked up your first plate it’s very difficult to stop. Soon the tuna was followed by edamame, squid nigiri, chili noodles, and orders of veggie tempura, mushroom miso and a massive plate of pork udon. Even though I was fit to burst I had to fit one last plate in: the vegetable gyoza appeared in front of me on the conveyer belt, so they had to be mine. Oh yes.



Everything was divine, as always and I tried to step a little outside my usual habits of ordering. We wouldn’t have got so much if it hadn’t been for Moshi’s excellent membership offer: pay £12 for a yearly Moshi Madness card and get 50% off your food bill for members plus one guest on Monday and Tuesday. You also get a gift in the month of your birthday. What’s not to like? The offer is currently running every day until 22nd February.
Next time I’ll be sure to take notes on the food itself, but suffice to say if you like sushi and are in Brighton, go to Moshimo. Just try to get there early on Monday’s and Tuesday’s, when they have their Moshi Madness nights, as queues tend to snake out around the building!

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Chips – The Kemp Town Chippy

I’ve been a fan of chips all my life. Fish and chip shop ones, soaked in the illicit non-EU friendly juices of onion vinegar, liberally scattered with salt, and repeat until you need to ask for another piece of notnewspaper to protect your clothes and shoes from oniony splatters.
The best chip shop chips I have had in Brighton came from the Kemp Town Chippy. It might seem a predictable and mundane name, but like the ronseal of old, it does exactly what it says it will do. Fine chips, in half portions if you prefer, fried twice I believe, to achieve that golden glow which is still moist and ripe for vinegar-sponging (especially in the corners when you get to the bottom). The Kemp Town Chippy is situated along upper st James street, if you’re heading towards the marina from the pier you have to pass several chippys to get to it, but in my opinion it’s well worth it. And if you’re worried about calories or cholesterol you can walk back again to attempt a trade off. They do have rather sporadic opening hours, so I will endeavour to take down these times for future reference, next time I get the urge for the best chips in Brighton.

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