Paleo Vegetable Gyoza
Delight in a healthier twist on a classic favorite with this Paleo Vegetable Gyoza recipe! Perfectly crafted for paleo diets, these gluten-free dumplings boast a tender tapioca and coconut flour wrapper encasing a vibrant, savory filling of carrots, cabbage, shiitake mushrooms, and aromatic ginger and garlic. Featuring coconut aminos for subtle umami sweetness and cooked to golden, crispy perfection with a gentle steam finish, these gyozas are both indulgent and wholesome. Quick to prepare in under an hour and packed with nutrients, they make an irresistible appetizer or snack. Serve with extra coconut aminos for dipping and savor every bite of this paleo-friendly masterpiece!
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Recipe Information
Ingredients
- 1.5 cups Tapioca flour
- 0.5 cups Coconut flour
- 0.75 cups Boiling water
- 1 Carrot, grated
- 2 cups Cabbage, finely chopped
- 0.5 cups Shiitake mushrooms, finely chopped
- 2 Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil (optional for paleo)
- 0.5 teaspoon Salt
- 2 tablespoons Coconut oil or avocado oil (for cooking)
Instructions
In a large mixing bowl, combine tapioca flour and coconut flour.
Pour in boiling water gradually while stirring with a wooden spoon to form a dough.
Once the dough is cool enough to handle, knead it for 2-3 minutes until smooth. Cover it with a damp cloth and set aside.
In a skillet over medium heat, warm 1 tablespoon coconut or avocado oil. Add garlic and ginger, cooking until fragrant, about 30 seconds.
Add grated carrot, chopped cabbage, mushrooms, and green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender.
Stir in coconut aminos, sesame oil (if using), and salt. Mix well, then remove from heat and let the filling cool completely.
Divide the dough into small balls (about 1 tablespoon each) and roll each ball into a thin, round wrapper on parchment paper. Use extra tapioca flour to prevent sticking if necessary.
Place a small spoonful of the vegetable filling in the center of each wrapper. Fold the wrapper over the filling to create a half-moon shape, and pinch the edges to seal tightly.
Heat 1 tablespoon coconut or avocado oil in a large skillet over medium heat. Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are crisp and golden.
Add 2-3 tablespoons of water to the skillet, cover with a lid, and steam the gyoza for another 4-5 minutes to cook the dough fully.
Remove the lid and let any remaining water evaporate. Serve warm with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 237.1 g | 86% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 31.2 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 197 mg | 15% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1554 mg | 33% | |
*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.
