Gluten-Free Veggie Gyoza

Delight your taste buds with these irresistible Gluten-Free Veggie Gyoza, a healthier twist on a Japanese classic! Perfectly crafted for those with dietary restrictions, these dumplings feature a tender, gluten-free homemade wrapper made from all-purpose flour and tapioca starch, encasing a vibrant, savory filling of green cabbage, carrots, shiitake mushrooms, and aromatic ginger and garlic. Pan-fried to golden perfection and steamed to a soft, succulent finish, these gyoza boast that signature crispy-bottom texture everyone loves. Ready in just over an hour, this recipe is ideal for a cozy dinner or a party appetizer. Pair with tamari or your favorite dipping sauce for the ultimate gluten-free comfort food experience!

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 cups Gluten-free all-purpose flour
• 0.5 cups Tapioca starch
• 0.75 cups Warm water
• 1 tablespoon Olive oil
• 2 cups Green cabbage (finely shredded)
• 1 medium Carrot (finely grated)
• 0.5 cups Shiitake mushrooms (finely chopped)
• 3 Green onions (finely sliced)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 2 tablespoons Tamari (gluten-free soy sauce)
• 1 teaspoon Sesame oil
• 0.25 teaspoons Salt
• 0.25 teaspoons Ground black pepper
• 1 tablespoon Neutral oil (for frying)
• 0.25 cups Water (for steaming)

Directions

Step 1

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

Step 2

Slowly add warm water to the dry ingredients while stirring with a spoon or chopsticks until a rough dough forms.

Step 3

Transfer the dough to a clean surface and knead for 5 minutes until smooth. Cover with plastic wrap or a damp towel and let rest for 30 minutes.

Step 4

Heat 1 teaspoon of sesame oil in a skillet over medium heat. Add the cabbage, carrots, Shiitake mushrooms, and green onions. Cook for 3-4 minutes, stirring, until softened.

Step 5

Add the minced garlic, grated ginger, tamari, salt, and black pepper to the vegetable mixture. Cook 1-2 minutes more. Let the filling cool completely.

Step 6

Divide the rested dough into small pieces (about 1 tablespoon each) and roll each piece into a ball.

Step 7

Using a rolling pin, roll each dough ball into a thin circle (about 3 inches in diameter). Keep the wrappers covered with a damp towel to prevent drying out.

Step 8

Place 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water, fold the wrapper in half, and press to seal. Optionally, pleat the edges for a traditional gyoza shape.

Step 9

Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Arrange the gyoza flat side down in the skillet and cook for 2-3 minutes, until the bottoms are golden brown.

Step 10

Carefully add 1/4 cup of water to the skillet and cover immediately. Let the gyoza steam for 5-6 minutes, or until the water evaporates.

Step 11

Remove the lid and cook for another minute to re-crisp the bottoms. Transfer the gyoza to a plate and serve warm with tamari or a dipping sauce of your choice.

Nutrition Facts

Serving size	981.5 grams (981.5g)

Amount per serving	% Daily Value*
Calories	1817

Total Fat 45.20g	58%
Saturated Fat 6.70g	34%
Polyunsaturated Fat 7.20g
Cholesterol 0mg	0%
Sodium 2548mg	111%
Total Carbohydrate 346.80g	126%
Dietary Fiber 14.60g	52%
Total Sugars 14.10g
Protein 14.80g	30%

Vitamin D 115IU	575%
Calcium 162mg	12%
Iron 6mg	33%
Potassium 884mg	19%

*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: 22.0%

Protein: 3.2%

Carbs: 74.9%