Gluten-Free Prawn Gyoza
Delightfully savory and perfectly tender, these Gluten-Free Prawn Gyoza bring an irresistible Japanese-inspired appetizer to your table, minus the gluten. The recipe features a handmade gluten-free dough crafted with all-purpose flour, tapioca starch, and xanthan gum, ensuring a chewy yet light texture. Filled with a flavorful mixture of juicy prawns, minced garlic, fresh ginger, green onion, and shredded cabbage, these gyoza deliver a burst of umami in every bite. Pan-fried to golden perfection and steamed to lock in moisture, they offer a satisfying balance of crispy and soft textures. Great for gluten-free entertaining, these little dumplings pair wonderfully with soy sauce-based dipping sauces. Ready in just an hour, this recipe is ideal for impressing your guests or indulging in a cozy night of homemade comfort food.
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 160 milliliters Boiling water
- 250 grams Prawns, peeled and deveined
- 1 Garlic clove, minced
- 2 teaspoons Fresh ginger, grated
- 2 tablespoons Soy sauce, gluten-free
- 1 tablespoon Sesame oil
- 2 Green onions, finely chopped
- 100 grams Cabbage, finely shredded
- 2 tablespoons Vegetable oil
- 100 milliliters Water
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, tapioca starch, xanthan gum, and salt.
Slowly pour boiling water into the flour mixture, stirring constantly with a spatula until it forms a dough.
Knead the dough for about 5 minutes until smooth, then cover with a damp cloth and let rest for 20 minutes.
While the dough is resting, prepare the filling: chop prawns into small pieces and mix with minced garlic, ginger, soy sauce, sesame oil, green onions, and shredded cabbage in a separate bowl.
Divide the rested dough into 24 portions and roll each into a ball. Using a rolling pin, flatten each ball into a thin circle about 3 inches in diameter.
Place a teaspoon of the prawn filling in the center of each dough circle. Lightly wet the edges with water, fold the dough over the filling to create a half-moon shape, and press to seal the edges.
Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Place about 12 gyoza in the pan (being careful not to overcrowd) and cook until the bottoms are golden brown, about 3 minutes.
Add 50 ml of water to the pan and immediately cover with a lid to steam for 5-7 minutes, until the water has evaporated and the gyoza are cooked through.
Repeat the process with the remaining oil and gyoza.
Serve the gyoza hot with your favorite gluten-free dipping sauce.
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 234.6 g | 85% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 6.2 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1159 mg | 25% | |
*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.
