Paleo Steamed Gyoza
Elevate your dumpling game with these Paleo Steamed Gyoza, a wholesome twist on a classic favorite that’s grain-free, gluten-free, and bursting with flavor. Crafted with a cassava flour and tapioca starch dough, these tender dumplings are stuffed with a savory mix of ground pork, shiitake mushrooms, green onions, ginger, and garlic, all lightly seasoned with coconut aminos and sesame oil for a delicious umami profile. Steamed to perfection in a bamboo steamer, these Paleo-friendly delights are perfect for anyone seeking a healthy, clean-eating alternative to traditional gyoza. Serve these bite-sized morsels with steamed broccoli or napa cabbage for a nutrient-packed meal that satisfies both cravings and dietary goals.
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Recipe Information
Ingredients
- 1.5 cups cassava flour
- 0.5 cups tapioca starch
- 2 tablespoons coconut oil
- 0.75 cups hot water
- 0.5 pounds ground pork
- 0.5 cups shiitake mushrooms, finely chopped
- 3 stalks green onions, finely sliced
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
- 1 tablespoon coconut aminos
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 cup steamed broccoli or napa cabbage (optional, for serving)
Instructions
In a medium bowl, combine cassava flour and tapioca starch.
Add coconut oil and hot water to the dry ingredients. Mix with a spoon until a dough forms, then knead with your hands for 2-3 minutes until smooth. Cover the dough with a damp towel and set aside.
In another bowl, combine ground pork, chopped shiitake mushrooms, green onions, grated ginger, minced garlic, coconut aminos, sesame oil, salt, and pepper. Mix until well incorporated.
Divide the dough into 18-20 small balls. On a sheet of parchment paper, roll each ball into a thin circle, about 3 inches in diameter. If sticky, sprinkle with a little tapioca starch to prevent sticking.
Place 1 teaspoon of the pork filling in the center of each circle. Fold the dough in half over the filling, pinching and pleating the edges to seal tightly.
Prepare a steaming basket or bamboo steamer over boiling water. Line the steamer with parchment paper or a few large leaves of napa cabbage to prevent sticking.
Place the gyoza in the steamer, leaving space between them to avoid overcrowding. Cover with a lid and steam for 8-10 minutes, until the filling is fully cooked and the dumpling wrappers are tender.
Serve the steamed gyoza warm. Optionally, pair with steamed broccoli or napa cabbage for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.1 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 399 mg | 8% | |
*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.
