Gluten-Free Homemade Gyoza
Indulge in the irresistible flavors of **Gluten-Free Homemade Gyoza**, a delightful twist on the classic Japanese dumplings, perfect for those with dietary restrictions. This recipe features tender, homemade gluten-free wrappers crafted from all-purpose gluten-free flour and xanthan gum, encasing a savory filling of ground pork, napa cabbage, green onions, garlic, and ginger seasoned with tamari and rice vinegar. The gyoza are pan-fried to golden perfection before being steamed, creating a perfect balance of crispy bottoms and juicy centers. With easy-to-follow steps and just 45 minutes of prep time, these gluten-free gyoza are an impressive dish that’s as fun to make as they are to eat. Serve them hot alongside tamari or your favorite dipping sauce for an authentic, restaurant-quality meal at home!
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 0.5 teaspoon Salt
- 0.75 cup Boiling Water
- 1 teaspoon Sesame Oil
- 8 ounces Ground Pork
- 1 cup Napa Cabbage
- 3 stalks Green Onions
- 2 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Tamari Sauce
- 1 tablespoon Rice Vinegar
- 2 tablespoons Olive Oil
- 0.25 cup Water
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.
Slowly add the boiling water to the bowl, stirring with a fork until the mixture begins to form a dough.
Add sesame oil and knead the dough on a well-floured surface for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
Finely chop the napa cabbage and green onions, and mince the garlic and ginger.
In another bowl, mix together ground pork, napa cabbage, green onions, minced garlic, minced ginger, tamari sauce, and rice vinegar. Stir until the filling is well combined.
Divide the rested dough into four equal parts. Roll one piece into a long log and cut it into 10 pieces. Repeat with the remaining dough.
Flatten each dough piece into a thin circle using a rolling pin.
Place about 1 tablespoon of filling in the center of a dough wrapper. Fold the wrapper over the filling to create a half-moon shape and pleat the edges to seal the gyoza.
Heat olive oil in a non-stick pan over medium heat. Add the gyoza to the pan, flat side down, and cook until browned on the bottom, about 3 minutes.
Once browned, carefully add 1/4 cup of water to the pan and cover it with a lid immediately to steam the gyoza.
Cook for an additional 5-7 minutes until the water has evaporated and the bottom of the gyoza is crisp again.
Remove the lid and let the gyoza cook for 1 more minute to ensure crispiness.
Serve hot with additional tamari sauce or dipping sauce of choice.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 2.6 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 269 mg | 6% | |
*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.
