Gluten-Free Veggie Gyoza
Savor the delightful flavors of these homemade Gluten-Free Veggie Gyoza, a perfect fusion of crisp, golden bottoms and tender steamed dumpling wrappers. This recipe offers a fully gluten-free twist on the beloved Japanese classic, crafted with a simple dough made from gluten-free all-purpose flour and tapioca starch. The filling is a vibrant blend of finely shredded green cabbage, grated carrots, earthy shiitake mushrooms, and aromatic additions like garlic, ginger, and tamari for a savory, umami-packed bite. Ideal for serving as an appetizer or snacking option, these gyoza are pan-fried to golden perfection, then steamed for a soft interior. Whether enjoyed as a satisfying meatless dish or a flavorful snack, they pair beautifully with tamari or your favorite dipping sauce. Ready in just over an hour, these gyoza are your go-to gluten-free treat that's sure to impress!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 0.5 cups Tapioca starch
- 0.75 cups Warm water
- 1 tablespoon Olive oil
- 2 cups Green cabbage (finely shredded)
- 1 medium Carrot (finely grated)
- 0.5 cups Shiitake mushrooms (finely chopped)
- 3 Green onions (finely sliced)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Sesame oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Neutral oil (for frying)
- 0.25 cups Water (for steaming)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour and tapioca starch.
Slowly add warm water to the dry ingredients while stirring with a spoon or chopsticks until a rough dough forms.
Transfer the dough to a clean surface and knead for 5 minutes until smooth. Cover with plastic wrap or a damp towel and let rest for 30 minutes.
Heat 1 teaspoon of sesame oil in a skillet over medium heat. Add the cabbage, carrots, Shiitake mushrooms, and green onions. Cook for 3-4 minutes, stirring, until softened.
Add the minced garlic, grated ginger, tamari, salt, and black pepper to the vegetable mixture. Cook 1-2 minutes more. Let the filling cool completely.
Divide the rested dough into small pieces (about 1 tablespoon each) and roll each piece into a ball.
Using a rolling pin, roll each dough ball into a thin circle (about 3 inches in diameter). Keep the wrappers covered with a damp towel to prevent drying out.
Place 1 teaspoon of filling in the center of a wrapper. Moisten the edges with water, fold the wrapper in half, and press to seal. Optionally, pleat the edges for a traditional gyoza shape.
Heat 1 tablespoon of neutral oil in a non-stick skillet over medium heat. Arrange the gyoza flat side down in the skillet and cook for 2-3 minutes, until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and cover immediately. Let the gyoza steam for 5-6 minutes, or until the water evaporates.
Remove the lid and cook for another minute to re-crisp the bottoms. Transfer the gyoza to a plate and serve warm with tamari or a dipping sauce of your choice.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 14.1 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 162 mg | 12% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 884 mg | 19% | |
*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.
