Gluten-Free Vegetarian Gyoza

Delight in the perfect marriage of flavor and texture with these Gluten-Free Vegetarian Gyoza, a handmade Japanese dumpling recipe that’s as wholesome as it is delicious. Made with a tender, gluten-free dough crafted from a blend of all-purpose flour, tapioca starch, and xanthan gum, these dumplings are filled with a savory mix of fresh vegetables like cabbage, carrots, and green onions, enhanced with the bold flavors of garlic, ginger, tamari, and rice vinegar. Expertly pan-fried to achieve a golden, crispy bottom and then steamed to tender perfection, these gyoza are a fabulous option for those seeking gluten-free, vegetarian comfort food that doesn’t compromise on taste. Quick to assemble once the dough is prepared and perfect for dipping in tamari or your favorite gluten-free dipping sauce, these dumplings make an ideal appetizer, snack, or light meal for any occasion.

Nutriscore Rating: 68/100

Prep Time:50 mins

Cook Time:15 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.5 cups Tapioca starch
• 1 teaspoon Xanthan gum
• 0.75 cups Hot water
• 2 teaspoons Sesame oil
• 2 cups White cabbage, finely shredded
• 1 medium Carrot, grated
• 3 stalks Green onions, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 tablespoon Rice vinegar
• 2 tablespoons Vegetable oil
• 0.5 cups Water

Directions

Step 1

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

Step 2

Slowly pour in the hot water while mixing with a spoon or spatula until a dough begins to form. Once cool enough to handle, knead the dough for 3–4 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Step 3

While the dough rests, prepare the filling. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté until fragrant, about 1 minute.

Step 4

Add cabbage, carrots, and green onions. Sauté for 3–4 minutes until the vegetables soften. Stir in the tamari and rice vinegar. Remove from heat and set aside to cool.

Step 5

Divide the dough into 24 equal pieces. Roll each piece into a small ball, then flatten into a thin circle, about 3 inches in diameter, using a rolling pin. Use additional tapioca starch to avoid sticking.

Step 6

Place about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper in half to form a half-moon shape, pinching the edges to seal. Pleat the edges if desired for a traditional look.

Step 7

In a large non-stick skillet, heat the vegetable oil over medium heat. Arrange the gyoza in the skillet, flat side down, and cook for 2–3 minutes until the bottoms are golden brown.

Step 8

Carefully add 1/2 cup of water to the skillet and immediately cover with a lid. Steam the gyoza for 5–6 minutes until the water evaporates.

Step 9

Remove the lid and continue to cook for another 1–2 minutes to crisp up the bottoms again.

Step 10

Serve warm with your favorite gluten-free dipping sauce, such as tamari with a splash of rice vinegar.

Nutrition Facts

Serving size	1061 grams (1061.0g)

Amount per serving	% Daily Value*
Calories	1922

Total Fat 57.50g	74%
Saturated Fat 8.30g	42%
Polyunsaturated Fat 28.50g
Cholesterol 0mg	0%
Sodium 2018mg	88%
Total Carbohydrate 348.20g	127%
Dietary Fiber 16.30g	58%
Total Sugars 14.70g
Protein 14.20g	28%

Vitamin D 0IU	0%
Calcium 209mg	16%
Iron 6mg	32%
Potassium 779mg	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: 26.3%

Protein: 2.9%

Carbs: 70.8%