Gluten-Free Chicken Gyozas
Delight in the irresistible flavors of Gluten-Free Chicken Gyozas, a perfect fusion of taste and dietary inclusivity. This recipe reimagines traditional Japanese dumplings by using a homemade gluten-free wrapper crafted from a blend of gluten-free flour and xanthan gum, delivering a soft yet durable dough ideal for pleating. The savory filling combines ground chicken, aromatic green onions, garlic, ginger, and gluten-free soy sauce for an explosion of umami. Pan-fried to golden perfection and steamed for tenderness, these gyozas boast crispy bottoms and juicy interiors. Ready in under an hour, they’re perfect for appetizer spreads or light meals, served with a side of gluten-free soy sauce or tangy dipping sauce. Simple to prepare and utterly delicious, these gluten-free gyozas are guaranteed to impress—whether you’re accommodating dietary restrictions or simply craving homemade dumpling indulgence.
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Recipe Information
Ingredients
- 2 cups Gluten-free flour blend
- 1 teaspoon Xanthan gum
- 1 cup Boiling water
- 2 tablespoons Sesame oil
- 1 pound Ground chicken
- 4 stalks Green onions
- 3 cloves Garlic cloves
- 1 inch Ginger
- 3 tablespoons Gluten-free soy sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water
Instructions
In a large bowl, mix the gluten-free flour blend and xanthan gum together.
Gradually add the boiling water while stirring with a wooden spoon until the mixture forms a rough dough.
Transfer the dough to a lightly floured surface and knead until smooth, about 5 minutes. Cover with a damp towel and let it rest for 30 minutes.
For the filling, finely chop the green onions, mince the garlic, and grate the ginger.
In another bowl, combine the ground chicken, green onions, garlic, ginger, gluten-free soy sauce, rice vinegar, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Divide the rested dough into quarters and work with one portion at a time, keeping the rest covered to prevent drying out.
Roll each portion into a long cylinder, then cut into 6 equal pieces. Roll each piece into a ball.
Flatten each ball into a circle using a rolling pin, about 1/8 inch thick.
Place about 1 tablespoon of the chicken filling in the center of each dough circle.
Fold the circle in half over the filling to create a half-moon shape. Press the edges together to seal, pleating gently if desired.
Heat a non-stick skillet over medium heat and add 1 tablespoon of sesame oil.
Arrange gyozas in the skillet, pleated side up, and cook until the bottoms are golden brown, about 3 minutes.
Carefully add ½ cup of water to the skillet and cover with a lid. Steam for about 7-10 minutes until the water has evaporated.
Remove the lid and cook for an additional 2 minutes to re-crisp the bottoms.
Serve hot with additional gluten-free soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 4313 mg | 188% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 2.8 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3137 mg | 67% | |
*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.
