Gluten-Free Vegetable Gyoza

Say goodbye to takeout cravings with these homemade Gluten-Free Vegetable Gyoza—perfectly crispy dumplings filled with a delicious medley of tender cabbage, sweet carrots, and aromatic ginger and garlic. This recipe features a simple gluten-free dough made from a blend of all-purpose flour and tapioca starch, ensuring that everyone at the table can enjoy these savory bites. The gyoza are pan-fried to golden perfection and then steamed for a soft yet crispy texture, replicating authentic Japanese flavors without the gluten. Serve them piping hot with a side of tamari or your favorite gluten-free dipping sauce for an appetizer or light meal that's both satisfying and allergy-friendly. Perfect for anyone seeking an easy, plant-based twist on a classic favorite!

Nutriscore Rating: 63/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.25 cups Tapioca starch
• 0.5 teaspoons Salt
• 0.75 cups Boiling water
• 2 tablespoons Vegetable oil
• 2 cups Cabbage (finely chopped)
• 1 medium Carrot (grated)
• 3 stalks Green onions (thinly sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 2 tablespoons Tamari or gluten-free soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 tablespoons Water (for sealing the edges)
• 2 tablespoons Cooking oil (for frying, optional)

Directions

Step 1

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

Step 2

Gradually pour in boiling water while stirring with a spoon. Once the mixture is cool enough to handle, knead it for 5-7 minutes until a smooth dough forms. Cover with a damp cloth and let it rest for 20 minutes.

Step 3

While the dough is resting, prepare the filling. Heat 2 tablespoons of vegetable oil in a skillet over medium heat.

Step 4

Add the cabbage, carrot, and green onions. Cook for 4-5 minutes until softened.

Step 5

Mix in the garlic, ginger, tamari, and sesame oil. Stir well to combine and cook for 1-2 more minutes. Allow the mixture to cool.

Step 6

Once the dough has rested, divide it into 20-24 small balls. Roll each ball out into a thin circle, about 3 inches in diameter, using a rolling pin. Keep unused dough covered to prevent it from drying out.

Step 7

Place 1 tablespoon of the vegetable filling in the center of each dough circle. Dip a finger in water and run it along the edges of the wrapper.

Step 8

Fold the wrapper in half to create a half-moon shape, securely pinching the edges together. If desired, pleat the edges for a traditional look.

Step 9

Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Place the gyoza in the pan and cook for 2-3 minutes, or until the bottoms are golden brown.

Step 10

Add 1/3 cup of water to the pan, cover immediately, and let the gyoza steam for 5-7 minutes or until the water has evaporated and the wrappers are tender.

Step 11

Remove the gyoza from the skillet and serve hot with tamari or gluten-free dipping sauce.

Nutrition Facts

Serving size	888.1 grams (888.1g)

Amount per serving	% Daily Value*
Calories	1815

Total Fat 71.50g	92%
Saturated Fat 10.30g	52%
Polyunsaturated Fat 22.60g
Cholesterol 0mg	0%
Sodium 3165mg	138%
Total Carbohydrate 293.10g	107%
Dietary Fiber 13.40g	48%
Total Sugars 12.60g
Protein 13.50g	27%

Vitamin D 0IU	0%
Calcium 162mg	12%
Iron 5mg	26%
Potassium 803mg	17%

*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: 34.4%

Protein: 2.9%

Carbs: 62.7%