Every year I make ukadiche modak (steamed rice flour covered modak) at least once and most of the times I end up with left over rice flour dough. I usually save this extra dough by covering it with plastic wrap and keeping it in an airtight container. Most of the times I make some more sweet stuffing and then use the leftover dough to make more modaks. However, this time I didn't want to indulge in more sweets and wanted to use the dough for something else. We had eaten gyozas a couple of weeks earlier and I thought why not make something similar using this dough. The filling I made was similar to the springroll filling and the resultant hybrid gyoza-springroll was crispy and delicious. I plan to use this recipe often instead of using rice flour dough only for modaks.
Ingredients
1 cup rice flour
1 cup water
1/8 tsp salt
1 tsp ghee
1 small onion or 1/2 onion finely chopped
1 carrot finely grated
1/4 cabbage finely shredded
5-6 green beans, finely diced
3-4 garlic cloved, finely minced
1/2 inch ginger, finely grated
1 green chili, finely diced (optional)
2 tbsp oil
1 tsp vinegar
soy sauce to taste
salt to taste
chilli sauce to taste
Method
For the dough
To make the rice dough, bring the water to a boil in a deep saucepan, add ghee and salt. Once the water is boiling, add the rice flour, stir and turn off heat. Cover this and keep aside for 10 mins. Then knead the dough while still warm but can be handled without getting burnt, till it is glossy and shiny.
Your dough is ready. Cover with a towel and keep aside.
For the filling
Heat oil and add the onion, green chili (if using), ginger and garlic and cook till onion is translucent. Then turn up the heat and add all the other vegetables one at a time starting with the green beans, carrot and then cabbage. Stir fry till the veggies are cooked but still crunchy. Add the vinegar, salt, soy sauce and chili sauce. Taste and adjust seasoning. Turn off heat and let this cool down.
To make the gyoza
Take a ball of dough, about a fistful, and shape into a smooth ball. Flatten it make a disc and then using your fingers, thin this disk as much as possible to create a flat round thin disc. The dough should be thin enough that it doesn't break.
Then put 1-1.5 tbsp of filling on one side of the center leaving enough space around the edges, to fold the disc onto itself in a semi circle and seal the edges. You can pinch the edges down to make a design. You can also shape this into a modak shaped dumpling.
To cook, heat a broad saucepan (ceramic or nonstick will help prevent sticking), and add 1 tbsp of oil to the pan. Once it heats up, place the gyozas on the pan and let one side cook till the side starts to brown a little and releases from the pan easily. Then flip it over. Add 1/4 cup of water to the pan and cover the lid immediately. Let this steam on medium heat till all the water evaporates (3-4 mins). The water will splutter, so be careful during this step. Then, remove the lid and let the gyoza brown. Flip and make sure both sides are golden brown. Serve hot with a sauce of your choice (gyoza, or springroll sauce).
Tips
Use a food processor, if available, to knead the dough this so that your fingers don't burn.
Ingredients
1 cup rice flour
1 cup water
1/8 tsp salt
1 tsp ghee
1 small onion or 1/2 onion finely chopped
1 carrot finely grated
1/4 cabbage finely shredded
5-6 green beans, finely diced
3-4 garlic cloved, finely minced
1/2 inch ginger, finely grated
1 green chili, finely diced (optional)
2 tbsp oil
1 tsp vinegar
soy sauce to taste
salt to taste
chilli sauce to taste
Method
For the dough
To make the rice dough, bring the water to a boil in a deep saucepan, add ghee and salt. Once the water is boiling, add the rice flour, stir and turn off heat. Cover this and keep aside for 10 mins. Then knead the dough while still warm but can be handled without getting burnt, till it is glossy and shiny.
Your dough is ready. Cover with a towel and keep aside.
For the filling
Heat oil and add the onion, green chili (if using), ginger and garlic and cook till onion is translucent. Then turn up the heat and add all the other vegetables one at a time starting with the green beans, carrot and then cabbage. Stir fry till the veggies are cooked but still crunchy. Add the vinegar, salt, soy sauce and chili sauce. Taste and adjust seasoning. Turn off heat and let this cool down.
To make the gyoza
Take a ball of dough, about a fistful, and shape into a smooth ball. Flatten it make a disc and then using your fingers, thin this disk as much as possible to create a flat round thin disc. The dough should be thin enough that it doesn't break.
Then put 1-1.5 tbsp of filling on one side of the center leaving enough space around the edges, to fold the disc onto itself in a semi circle and seal the edges. You can pinch the edges down to make a design. You can also shape this into a modak shaped dumpling.
To cook, heat a broad saucepan (ceramic or nonstick will help prevent sticking), and add 1 tbsp of oil to the pan. Once it heats up, place the gyozas on the pan and let one side cook till the side starts to brown a little and releases from the pan easily. Then flip it over. Add 1/4 cup of water to the pan and cover the lid immediately. Let this steam on medium heat till all the water evaporates (3-4 mins). The water will splutter, so be careful during this step. Then, remove the lid and let the gyoza brown. Flip and make sure both sides are golden brown. Serve hot with a sauce of your choice (gyoza, or springroll sauce).
Tips
Use a food processor, if available, to knead the dough this so that your fingers don't burn.
My mom uses ziplock bag on her hand to knead the dough sometimes (for modak)
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