Gluten-Free Homemade Gyoza

Delight in the irresistible flavors of Gluten-Free Homemade Gyoza, a healthier twist on the beloved Japanese dumpling. Perfectly crafted with a tender, gluten-free dough made from all-purpose flour, xanthan gum, and sesame oil, these gyoza are filled with a savory blend of ground pork, napa cabbage, green onions, garlic, and ginger. The addition of tamari sauce and rice vinegar adds a bold umami kick, while pan-frying followed by steaming ensures a golden, crispy base with a juicy, delectable center. With just 45 minutes of prep time, these gluten-free potstickers are easy to make yet utterly impressive—ideal for weeknight dinners or special occasions. Serve them hot with your favorite dipping sauce for an authentic Japanese culinary experience without gluten.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Gluten-Free All-Purpose Flour
• 1 teaspoon Xanthan Gum
• 0.5 teaspoon Salt
• 0.75 cup Boiling Water
• 1 teaspoon Sesame Oil
• 8 ounces Ground Pork
• 1 cup Napa Cabbage
• 3 stalks Green Onions
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tamari Sauce
• 1 tablespoon Rice Vinegar
• 2 tablespoons Olive Oil
• 0.25 cup Water

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.

Step 2

Slowly add the boiling water to the bowl, stirring with a fork until the mixture begins to form a dough.

Step 3

Add sesame oil and knead the dough on a well-floured surface for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

Step 4

Finely chop the napa cabbage and green onions, and mince the garlic and ginger.

Step 5

In another bowl, mix together ground pork, napa cabbage, green onions, minced garlic, minced ginger, tamari sauce, and rice vinegar. Stir until the filling is well combined.

Step 6

Divide the rested dough into four equal parts. Roll one piece into a long log and cut it into 10 pieces. Repeat with the remaining dough.

Step 7

Flatten each dough piece into a thin circle using a rolling pin.

Step 8

Place about 1 tablespoon of filling in the center of a dough wrapper. Fold the wrapper over the filling to create a half-moon shape and pleat the edges to seal the gyoza.

Step 9

Heat olive oil in a non-stick pan over medium heat. Add the gyoza to the pan, flat side down, and cook until browned on the bottom, about 3 minutes.

Step 10

Once browned, carefully add 1/4 cup of water to the pan and cover it with a lid immediately to steam the gyoza.

Step 11

Cook for an additional 5-7 minutes until the water has evaporated and the bottom of the gyoza is crisp again.

Step 12

Remove the lid and let the gyoza cook for 1 more minute to ensure crispiness.

Step 13

Serve hot with additional tamari sauce or dipping sauce of choice.

Nutrition Facts

Serving size	899.9 grams (899.9g)

Amount per serving	% Daily Value*
Calories	1998

Total Fat 92.30g	118%
Saturated Fat 24.30g	122%
Polyunsaturated Fat 8.50g
Cholesterol 204mg	68%
Sodium 3792mg	165%
Total Carbohydrate 222.90g	81%
Dietary Fiber 9.60g	34%
Total Sugars 2.60g
Protein 70.80g	142%

Vitamin D 0IU	0%
Calcium 164mg	13%
Iron 6mg	31%
Potassium 269mg	6%

*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: 41.4%

Protein: 14.1%

Carbs: 44.5%