Soy-Free Homemade Gyoza
Elevate your dumpling game with this Soy-Free Homemade Gyoza recipe, perfect for those seeking a savory indulgence without soy ingredients. These mouthwatering Japanese-style dumplings feature a flavorful filling made from ground pork, fresh cabbage, carrot, green onions, and aromatic ginger and garlic, all seasoned with sesame oil, salt, and black pepper for a deliciously balanced bite. Wrapped in tender gyoza wrappers and cooked to perfection using a unique pan-fry-and-steam method, these golden-bottomed dumplings are crisp yet juicy inside. Prepared in under an hour and ideal for a comforting appetizer or a standout main dish, they pair beautifully with your favorite dipping sauce. Delight in making these from scratch with minimal ingredients and maximum flavor!
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Recipe Information
Ingredients
- 300 grams Ground pork
- 100 grams Cabbage
- 1 medium Carrot
- 3 stalks Green onions
- 1 tablespoon Ginger
- 2 cloves Garlic
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
Finely chop the cabbage and squeeze out excess moisture using a clean kitchen towel.
Grate the carrot and finely slice the green onions.
Mince the garlic cloves and grate the ginger.
In a large bowl, combine ground pork, cabbage, carrot, green onions, ginger, garlic, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Take a gyoza wrapper and place it in the palm of your hand. Spoon about 1 teaspoon of filling into the center of the wrapper.
Wet the edges of the wrapper with a small amount of water using your fingertip.
Fold the wrapper in half to enclose the filling and press the edges together to seal. You can create pleats along the edge for a traditional look, ensuring they are tightly sealed.
Repeat this process with the remaining filling and wrappers.
Heat vegetable oil in a large non-stick skillet over medium-high heat.
Place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
Add 0.25 cup of water to the pan and cover immediately. Allow the gyoza to steam for about 5 minutes, or until the water has evaporated.
Remove the cover and continue to cook for an additional 1-2 minutes to let the bottoms crisp up again.
Transfer the cooked gyoza to a serving plate and serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 6.5 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 576 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.
