Gluten-free pork wonton recipe with Asian-style dip | Just as tasty

These crispy bites use rice pancakes and soya-rich tamari sauce as a substitute for soy to make a very munchable morsel

Rice pancakes make a good gluten-free alternative to wheat-based wonton wrappers in this recipe. If you can't have sesame, hemp oil has a similar nutty taste. You can get both from oriental supermarkets or online.

Makes about 20
For the wontons
2 garlic cloves
1 thumb-sized piece of fresh ginger
4 spring onions
250g pork mince
1 tbsp sesame oil
1 tbsp tamari sauce
20 Vietnamese rice pancakes (banh trang)
Vegetable oil for frying
For the dipping sauce
1 spring onion
1 small chilli
A pound coin-sized piece of fresh ginger, peeled
1 tbsp tamari sauce
2 tsp lime juice

1 To make the wontons, first peel the garlic and ginger. Dice the garlic, ginger and spring onion very finely. Add to the pork mince with the sesame oil and tamari and stir until everything is well combined (or, throw it all in a food processor and blend briefly).

2 Fill a large baking tray with water. Place three to four rice pancakes into the tray and leave for a minute or so until floppy. Now drain both sides of the pancakes on a clean tea towel. The key is to remove the surface layer of water from the pancakes so they stop being slippery and instead become slightly sticky. Place 1 tsp pork mixture in the centre of each pancake, then wrap up like a parcel. Make sure the pancake is distributed evenly around the meat centre. Place finished wontons on a piece of greaseproof paper.

3 Pour vegetable oil to the depth of 1-2cm into a wok. Heat to around 160-170C/320-340F (or check that a piece of dampened rice pancake sizzles gently). Working very carefully because of the hot fat, gently lower a few wontons at a time into the oil. Cook for 2-3 minutes on both sides until the exterior has become crispy and golden and the filling is completely cooked. Drain on a piece of kitchen towel.

4 Make the dipping sauce by slicing the spring onion and chilli extremely finely and placing in a bowl. Grate in the ginger, add the tamari and lime juice, then stir and serve with the wontons.

What to watch out for

Make sure your tamari is gluten-free.

Susanna Booth is a food writer and food stylist based in London; widecirclecooking.com

Crispy gluten-free pork wontons with Asian-style dip Photograph: Jill Mead for the Guardian