Gluten-Free Vegetable Gyoza
Delight your taste buds with these flavorful Gluten-Free Vegetable Gyoza, a fresh and satisfying twist on the classic Japanese dumplings. Crafted with a soft, homemade gluten-free dough made from all-purpose flour and tapioca starch, these gyoza are filled with a mouthwatering medley of cabbage, carrots, green onions, and aromatic ginger and garlic. A splash of tamari and sesame oil enhances the filling with umami-rich flavors, while the cooking process—featuring a delightful pan-fried crispiness and gentle steaming—creates the perfect bite. Whether you serve them as a crowd-pleasing appetizer or a savory main dish, these veggie-packed gyoza are ideal for those craving a wholesome, gluten-free snack. Pair with your favorite tamari dipping sauce for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.25 cups Tapioca starch
- 0.5 teaspoons Salt
- 0.75 cups Boiling water
- 2 tablespoons Vegetable oil
- 2 cups Cabbage (finely chopped)
- 1 medium Carrot (grated)
- 3 stalks Green onions (thinly sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Tamari or gluten-free soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for sealing the edges)
- 2 tablespoons Cooking oil (for frying, optional)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, and salt.
Gradually pour in boiling water while stirring with a spoon. Once the mixture is cool enough to handle, knead it for 5-7 minutes until a smooth dough forms. Cover with a damp cloth and let it rest for 20 minutes.
While the dough is resting, prepare the filling. Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
Add the cabbage, carrot, and green onions. Cook for 4-5 minutes until softened.
Mix in the garlic, ginger, tamari, and sesame oil. Stir well to combine and cook for 1-2 more minutes. Allow the mixture to cool.
Once the dough has rested, divide it into 20-24 small balls. Roll each ball out into a thin circle, about 3 inches in diameter, using a rolling pin. Keep unused dough covered to prevent it from drying out.
Place 1 tablespoon of the vegetable filling in the center of each dough circle. Dip a finger in water and run it along the edges of the wrapper.
Fold the wrapper in half to create a half-moon shape, securely pinching the edges together. If desired, pleat the edges for a traditional look.
Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Place the gyoza in the pan and cook for 2-3 minutes, or until the bottoms are golden brown.
Add 1/3 cup of water to the pan, cover immediately, and let the gyoza steam for 5-7 minutes or until the water has evaporated and the wrappers are tender.
Remove the gyoza from the skillet and serve hot with tamari or gluten-free dipping sauce.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 293.1 g | 107% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.6 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 803 mg | 17% | |
*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.
