Gluten-Free Steamed Gyoza
Discover the irresistible charm of Gluten-Free Steamed Gyoza with this recipe designed to satisfy both traditional dumpling lovers and gluten-free eaters. Featuring homemade gluten-free wrappers crafted from a blend of gluten-free all-purpose flour and tapioca starch, these delicate dumplings are filled with a savory mixture of ground pork (or chicken for a lighter option), finely chopped cabbage, green onions, garlic, and ginger. Enhanced with gluten-free soy sauce, sesame oil, and rice vinegar, the filling bursts with flavor in every bite. Steamed to tender perfection for a healthier twist, these gyoza are perfect as appetizers, snacks, or even a main course. Serve them hot alongside gluten-free soy sauce or your favorite dipping sauce for an authentic and satisfying culinary experience. Whether you’re catering to dietary restrictions or simply exploring gluten-free cooking, this recipe blends tradition with accessibility for everyone to enjoy.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Tapioca starch
- 0.75 cup Boiling water
- 0.25 teaspoon Salt
- 1 pound Ground pork (or ground chicken for a lighter option)
- 1 cup Cabbage, finely chopped
- 3 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Gluten-free soy sauce or tamari
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 2 cups Water for steaming
- 1 teaspoon Oil for greasing the steamer
Instructions
In a large bowl, mix the gluten-free all-purpose flour, tapioca starch, and salt.
Slowly pour in the boiling water while stirring with a wooden spoon or spatula until a dough forms.
Transfer the dough to a clean surface and knead it gently for 5-7 minutes until smooth. Cover it with a damp cloth and let it rest for 20 minutes.
While the dough rests, prepare the filling. In a separate bowl, combine the ground meat, chopped cabbage, green onions, garlic, ginger, gluten-free soy sauce, sesame oil, and rice vinegar. Mix well until fully combined.
After the dough has rested, divide it into 4 equal parts and roll each portion into a log shape. Cut each log into 8-10 pieces to make 32-40 wrappers.
Flatten each piece of dough with a rolling pin to create a thin, circular wrapper about 3 inches in diameter. Use a small round cutter if necessary to ensure uniform size.
Place a teaspoon of filling in the center of each wrapper. Fold the wrapper in half, pleating the edges to seal the dumpling tightly. Repeat until all the dough and filling are used up.
Grease your steamer basket lightly with oil to prevent sticking, and arrange the gyoza in a single layer, leaving space between each dumpling.
Fill a large pot or wok with 2 cups of water and bring it to a boil. Place the steamer basket over the boiling water, cover, and steam the gyoza for 10-12 minutes or until the filling is cooked through.
Serve the gyoza hot with gluten-free soy sauce, rice vinegar, or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
3100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.7 g | 130% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 445.8 g | 162% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 13.1 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1751 mg | 37% | |
*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.
