Gluten-Free Chicken Gyoza
Delight your taste buds with these Gluten-Free Chicken Gyoza, a healthier take on the beloved Japanese dumplings. This recipe features tender dumplings filled with a savory mixture of ground chicken, green onions, garlic, ginger, and napa cabbage, all wrapped in gluten-free gyoza wrappers for a celiac-friendly twist. Pan-fried to golden perfection and steamed for a soft, chewy texture, these gyoza strike the perfect balance between crispy and tender. Paired with a tangy homemade soy sauce and rice vinegar dipping sauce, they make an irresistible appetizer or snack. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or impressing guests with a gluten-free specialty. Whether you're gluten-sensitive or simply love dumplings, these chicken gyoza are sure to become a favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 24 pieces Gluten-free gyoza wrappers
- 1 pound Ground chicken
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Soy sauce (gluten-free)
- 1 tablespoon Sesame oil
- 1 cup Napa cabbage, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Water
- 2 tablespoons Rice vinegar
- 2 tablespoons Soy sauce (gluten-free) for dipping sauce
Instructions
In a large mixing bowl, combine the ground chicken, finely chopped green onions, minced garlic, grated ginger, gluten-free soy sauce, sesame oil, chopped napa cabbage, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Place one gluten-free gyoza wrapper on a clean surface. Spoon about 1 to 2 teaspoons of the chicken filling into the center of the wrapper.
Using your finger or a small brush, moisten the edges of the wrapper with water. Fold the wrapper in half over the filling to form a semi-circle, pressing the edges firmly to remove any air and seal the dumpling. Make pleats with the edges if desired. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is hot, carefully add the gyoza in a single layer without overcrowding.
Cook for 2-3 minutes until the bottoms of the gyoza turn golden brown and crispy.
Pour in 1/4 cup of water and cover the skillet immediately to steam the gyoza. Reduce the heat to medium and let them steam for 4-5 minutes, or until the chicken is fully cooked and the wrappers are tender.
Remove the lid and cook for another minute until the bottoms are crispy again.
Prepare the dipping sauce by mixing 2 tablespoons of rice vinegar and 2 tablespoons of gluten-free soy sauce in a small bowl.
Serve the gyoza hot with the dipping sauce on the side.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.3 g | 114% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 6514 mg | 283% | |
| Total Carbohydrate | 377.1 g | 137% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 4.2 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3556 mg | 76% | |
*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.
