Gluten-Free Japanese Gyoza
Embrace the art of Japanese cuisine with this tantalizing Gluten-Free Japanese Gyoza recipe—a healthier twist on an iconic dish without sacrificing flavor. Featuring delicate gluten-free gyoza wrappers filled with a savory blend of juicy ground pork, finely chopped cabbage, green onions, garlic, and ginger, these pan-fried dumplings deliver a burst of umami with every bite. Lightly browned to perfection and steamed for a tender finish, these gyoza are seasoned with gluten-free soy sauce and sesame oil, offering a classic taste tailored for dietary inclusivity. Ideal as an appetizer, snack, or a centerpiece for your dinner table, pair them with your favorite dipping sauce for an irresistible gluten-free treat. Ready in just 40 minutes, these handmade dumplings are your gateway to authentic Japanese flavors crafted with care.
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Recipe Information
Ingredients
- 24 pieces gluten-free gyoza wrappers
- 300 grams ground pork
- 100 grams green cabbage
- 2 stalks green onions
- 2 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons gluten-free soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons neutral oil (vegetable or canola)
- 0.5 cup water
Instructions
Finely chop the cabbage and green onions. Mince the garlic, and grate or finely chop the ginger.
In a large mixing bowl, combine the ground pork, chopped cabbage, green onions, minced garlic, and grated ginger.
Add the gluten-free soy sauce, sesame oil, salt, and black pepper to the pork and vegetable mixture. Mix until everything is well incorporated.
Lay a gluten-free gyoza wrapper on a clean surface. Place about 1 tablespoon of the filling in the center of the wrapper.
Moisten the edge of the gyoza wrapper with a little water. Fold the wrapper over the filling to form a half-moon shape and pinch the edges to seal. Make pleats along the sealed edge for an authentic look.
Repeat the filling and folding process with the remaining wrappers and filling.
Heat a non-stick skillet over medium-high heat and add 1 tablespoon of neutral oil.
Place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
Add 0.5 cup of water to the skillet and cover immediately with a lid. Allow the gyoza to steam for about 5 minutes or until the water has evaporated.
Remove the lid and let the gyoza cook for an additional 1-2 minutes to re-crisp the bottoms.
Serve the gyoza hot with additional gluten-free soy sauce or a dipping sauce of your choice.
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 4434 mg | 193% | |
| Total Carbohydrate | 373.1 g | 136% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 4.1 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 629 mg | 13% | |
*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.
