Paleo Pork Gyoza
Indulge in the irresistible flavors of Paleo Pork Gyoza, a healthier twist on the classic dumpling dish, perfect for those embracing a paleo lifestyle. This recipe features a savory filling of ground pork, green cabbage, carrot, and green onions, seasoned with coconut aminos, fresh ginger, and garlic for a bold and aromatic profile. Wrapped in a handcrafted dough made from arrowroot and tapioca flours, these dumplings are pan-fried to golden perfection and lightly steamed for a tender yet crispy texture. Ready in just 45 minutes, Paleo Pork Gyoza makes an ideal appetizer or snack, complete with a paleo-friendly dipping sauce for added zing. Whether you're craving comfort food or exploring healthier indulgences, this recipe delivers restaurant-worthy results right in your kitchen.
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 cup green cabbage, finely shredded
- 1 medium carrot, grated
- 3 stalks green onions, finely chopped
- 2 tablespoons coconut aminos
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 0.5 teaspoon sea salt
- 1 cup arrowroot flour
- 1 cup tapioca flour
- 0.75 cup boiling water
- 2 tablespoons cooking oil of choice (like avocado oil)
Instructions
In a large bowl, combine the ground pork, shredded cabbage, grated carrot, chopped green onions, coconut aminos, grated ginger, minced garlic, sesame oil, and sea salt. Mix until all ingredients are well incorporated.
To make the wrappers, combine arrowroot flour and tapioca flour in a medium bowl. Gradually add the boiling water while stirring continuously to form a smooth dough.
Knead the dough for a few minutes until smooth and slightly sticky. If the dough is too sticky, add a tiny bit more tapioca flour. Cover with a damp cloth and let rest for 10 minutes.
Divide the dough into 24 equal pieces. Roll each piece into a small ball then flatten into a thin circle using a rolling pin, ensuring not to tear the dough.
Place about 1 tablespoon of filling onto the center of each dough circle. Wet the edges of the dough slightly with water, fold over to create a half-moon shape, and press the edges to seal. Optionally, pleat the edges for a traditional gyoza appearance.
Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Once hot, place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, approximately 2-3 minutes.
Add a couple of tablespoons of water to the skillet and immediately cover with a lid to allow the gyoza to steam for about 5 minutes, or until cooked through.
Remove the lid and let the remaining water evaporate. Allow the gyoza to crisp up slightly on the bottom again before serving.
Serve hot with paleo-friendly dipping sauce such as a mixture of coconut aminos, sesame oil, and lime juice.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 16.7 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 550 mg | 12% | |
*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.
