Gluten-Free Chicken Gyoza

Delight in the irresistible flavors of Gluten-Free Chicken Gyoza, a dish that perfectly balances crispy and tender textures with savory, umami-rich chicken filling. This recipe brings a gluten-free twist to an Asian classic, featuring juicy ground chicken infused with fresh green onions, ginger, and garlic, all wrapped in soft yet crisped gluten-free gyoza wrappers. The napa cabbage adds a subtle crunch, while sesame oil and gluten-free soy sauce bring depth to every bite. Cooked to golden perfection in a simple pan-fry-and-steam technique, these dumplings are both approachable and impressive. Paired with a tangy gluten-free dipping sauce made of soy sauce and rice vinegar, this recipe is a must-try for gluten-free diners or anyone seeking a lighter take on traditional Japanese potstickers. Perfect as an appetizer or main course, these gyoza are sure to be a crowd-pleaser at your dinner table!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 24 pieces Gluten-free gyoza wrappers
• 1 pound Ground chicken
• 2 stalks Green onions, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Soy sauce (gluten-free)
• 1 tablespoon Sesame oil
• 1 cup Napa cabbage, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 0.25 cup Water
• 2 tablespoons Rice vinegar
• 2 tablespoons Soy sauce (gluten-free) for dipping sauce

Directions

Step 1

In a large mixing bowl, combine the ground chicken, finely chopped green onions, minced garlic, grated ginger, gluten-free soy sauce, sesame oil, chopped napa cabbage, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

Step 2

Place one gluten-free gyoza wrapper on a clean surface. Spoon about 1 to 2 teaspoons of the chicken filling into the center of the wrapper.

Step 3

Using your finger or a small brush, moisten the edges of the wrapper with water. Fold the wrapper in half over the filling to form a semi-circle, pressing the edges firmly to remove any air and seal the dumpling. Make pleats with the edges if desired. Repeat with the remaining wrappers and filling.

Step 4

Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully add the gyoza in a single layer without overcrowding.

Step 5

Cook for 2-3 minutes until the bottoms of the gyoza turn golden brown and crispy.

Step 6

Pour in 1/4 cup of water and cover the skillet immediately to steam the gyoza. Reduce the heat to medium and let them steam for 4-5 minutes, or until the chicken is fully cooked and the wrappers are tender.

Step 7

Remove the lid and cook for another minute until the bottoms are crispy again.

Step 8

Prepare the dipping sauce by mixing 2 tablespoons of rice vinegar and 2 tablespoons of gluten-free soy sauce in a small bowl.

Step 9

Serve the gyoza hot with the dipping sauce on the side.

Nutrition Facts

Serving size	1647.1 grams (1647.1g)

Amount per serving	% Daily Value*
Calories	2778

Total Fat 89.30g	114%
Saturated Fat 15.90g	80%
Polyunsaturated Fat 22.60g
Cholesterol 385mg	128%
Sodium 6514mg	283%
Total Carbohydrate 377.10g	137%
Dietary Fiber 28.00g	100%
Total Sugars 4.20g
Protein 123.10g	246%

Vitamin D 0IU	0%
Calcium 422mg	32%
Iron 12mg	67%
Potassium 3556mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 17.6%

Carbs: 53.8%