Paleo Cheese Gyoza
Indulge in the perfect fusion of health and flavor with this Paleo Cheese Gyoza recipe—an innovative twist on classic Japanese dumplings that's both gluten-free and dairy-free! Crafted from a delicate dough made with almond flour, coconut flour, and tapioca starch, these gyoza boast a crisp yet tender texture. The creamy, vegan-friendly cheese filling, featuring soaked cashews, nutritional yeast, and a hint of garlic and lemon juice, offers a satisfying richness that mimics traditional flavors without compromising your Paleo lifestyle. Ready in under an hour, these golden-brown delights are pan-fried in coconut oil for a delectable crunch and pair beautifully with a Paleo-friendly dipping sauce of your choice. Perfect for appetizers, snacks, or light meals—this recipe is a must-try for anyone seeking a healthier take on comfort food classics!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 3 tablespoons Tapioca starch
- 0.5 teaspoon Salt
- 1 large Egg
- 0.25 cup Warm water
- 1 cup Cashews
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 1 clove Garlic, minced
- 1 teaspoon Onion powder
- 2 tablespoons Water (for cheese filling)
- 2 tablespoons Coconut oil
Instructions
Soak the cashews in water for at least 4 hours or overnight. Once soaked, drain and rinse them.
In a food processor, combine soaked cashews, nutritional yeast, lemon juice, minced garlic, onion powder, and 2 tablespoons water. Blend until smooth, scraping down the sides as needed. Set aside as your cheese filling.
In a large mixing bowl, whisk together almond flour, coconut flour, tapioca starch, and salt.
Add the egg and warm water to the dry ingredients and stir until a dough forms. It should be smooth and slightly sticky.
Transfer the dough to a lightly floured surface (using additional tapioca starch if needed) and knead it gently for about 2 minutes.
Divide the dough into 12 equal portions. Roll each portion into a ball.
Flatten each ball between two sheets of parchment paper using a rolling pin to form a thin circular wrapper, approximately 6 inches in diameter.
Place about 1 tablespoon of the cheese filling in the center of each wrapper.
Fold the dough over the filling to create a half-moon shape. Press the edges together to seal, using a little water if necessary.
Heat coconut oil in a large skillet over medium heat.
Add the gyoza to the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
Remove from the skillet and let them cool slightly before serving.
Serve warm with your favorite Paleo-friendly dipping sauce.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.6 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 487 mg | 10% | |
*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.
