Gluten-Free Vegetarian Gyoza
Delight your taste buds with these incredible Gluten-Free Vegetarian Gyoza, a perfect fusion of flavor and dietary inclusivity. Featuring gluten-free all-purpose flour and tapioca starch, these hand-crafted dumpling wrappers boast a tender yet chewy texture, ideal for enveloping the vibrant, savory filling of finely shredded cabbage, grated carrot, green onions, garlic, and ginger. Seasoned with tamari and rice vinegar, the filling offers a beautifully balanced umami punch. Utilizing a pan-frying and steaming combo creates a mouthwatering golden crispy bottom while preserving the juicy center. With step-by-step guidance and just 65 minutes from prep to plate, this gluten-free gyoza recipe is perfect for weeknight dinners, appetizers, or even impressing guests with a homemade masterpiece. Pair with a gluten-free dipping sauce to take the experience to the next level!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cups Tapioca starch
- 1 teaspoon Xanthan gum
- 0.75 cups Hot water
- 2 teaspoons Sesame oil
- 2 cups White cabbage, finely shredded
- 1 medium Carrot, grated
- 3 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 tablespoon Rice vinegar
- 2 tablespoons Vegetable oil
- 0.5 cups Water
Instructions
In a large bowl, combine the gluten-free all-purpose flour, tapioca starch, and xanthan gum.
Slowly pour in the hot water while mixing with a spoon or spatula until a dough begins to form. Once cool enough to handle, knead the dough for 3–4 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
While the dough rests, prepare the filling. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, and sauté until fragrant, about 1 minute.
Add cabbage, carrots, and green onions. Sauté for 3–4 minutes until the vegetables soften. Stir in the tamari and rice vinegar. Remove from heat and set aside to cool.
Divide the dough into 24 equal pieces. Roll each piece into a small ball, then flatten into a thin circle, about 3 inches in diameter, using a rolling pin. Use additional tapioca starch to avoid sticking.
Place about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper in half to form a half-moon shape, pinching the edges to seal. Pleat the edges if desired for a traditional look.
In a large non-stick skillet, heat the vegetable oil over medium heat. Arrange the gyoza in the skillet, flat side down, and cook for 2–3 minutes until the bottoms are golden brown.
Carefully add 1/2 cup of water to the skillet and immediately cover with a lid. Steam the gyoza for 5–6 minutes until the water evaporates.
Remove the lid and continue to cook for another 1–2 minutes to crisp up the bottoms again.
Serve warm with your favorite gluten-free dipping sauce, such as tamari with a splash of rice vinegar.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2018 mg | 88% | |
| Total Carbohydrate | 348.2 g | 127% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 14.7 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 779 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.
