Gluten-Free Beef Gyoza
Satisfy your cravings with these delectable Gluten-Free Beef Gyoza, perfect for those seeking a delicious, allergy-friendly twist on a classic Japanese favorite. Filled with a savory blend of ground beef, finely chopped cabbage, aromatic garlic and ginger, and gluten-free soy sauce, these dumplings deliver bold flavors in every bite. The gyoza are pan-fried to golden perfection before being steamed to achieve their signature tender texture with a crisp base—an irresistible combination. Made with gluten-free wonton wrappers, this recipe is ideal for those with gluten sensitivities, yet it's loved by all. Quick to prepare in just 45 minutes, these mouthwatering dumplings are great as an appetizer, snack, or main dish and pair wonderfully with a side of soy sauce for dipping. Perfect for sharing or savoring solo, this easy-to-make dish will elevate your home cooking game while accommodating dietary needs.
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Recipe Information
Ingredients
- 250 grams Ground beef
- 100 grams, finely chopped Cabbage
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sesame oil
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 2 stalks, finely chopped Green onions
- 24 pieces Gluten-free wonton wrappers
- 2 tablespoons Vegetable oil
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine ground beef, chopped cabbage, gluten-free soy sauce, sesame oil, minced garlic, grated ginger, chopped green onions, salt, and black pepper. Mix until well combined.
Lay out the gluten-free wonton wrappers on a clean surface. Place a teaspoon of the beef mixture in the center of each wrapper.
Dip your finger in water and moisten the edges of a wrapper. Fold the wrapper over the filling to form a half-moon shape and press the edges to seal, making small pleats if desired. Repeat with remaining wrappers and filling.
Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil.
Place the gyoza in the skillet, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
Pour 1/2 cup of water into the pan and cover it with a lid. Reduce the heat to medium and steam the gyoza for about 5 minutes or until the water has evaporated.
Remove the lid and allow the gyoza to cook for an additional minute to re-crisp the bottoms.
Remove the gyoza from the skillet and repeat with the remaining gyoza, using more oil and water as necessary.
Serve hot with extra gluten-free soy sauce for dipping.
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.6 g | 124% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 6098 mg | 265% | |
| Total Carbohydrate | 348.4 g | 127% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 4.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1210 mg | 26% | |
*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.
