Whole30 Beef Gyoza
Elevate your next meal with these irresistible Whole30 Beef Gyoza, a healthier take on the classic Japanese dumplings. Packed with bold flavors from ground beef, fresh green onions, garlic, and ginger, these gyoza are seasoned perfectly with coconut aminos and sesame oil for a savory, umami kick. Using gluten-free coconut flour and tapioca starch, the homemade wrappers are tender yet sturdy, making them completely Whole30 compliant. These pan-fried and steamed dumplings offer the perfect balance of crispy golden bottoms and soft, juicy interiors. With no added sugars or unwanted ingredients, this recipe is a delicious and wholesome option for anyone following Whole30 or Paleo diets. Serve them hot with a drizzle of coconut aminos for dipping, and watch them disappear off the plate!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 4 stalks Green onions
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Coconut aminos
- 1 tablespoon Sesame oil
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 cup Coconut flour
- 1 cup Tapioca starch
- 0.5 cup Warm water
- 2 tablespoons Olive oil
Instructions
Finely chop the green onions and mince the garlic and ginger.
In a bowl, combine ground beef, green onions, garlic, ginger, coconut aminos, sesame oil, egg, salt, and black pepper. Mix well until evenly combined. Set the filling mixture aside.
In another bowl, combine coconut flour and tapioca starch. Gradually add warm water while stirring until a dough forms.
Knead the dough for a few minutes until smooth, then divide it into small portions, about 1-inch balls.
Roll each ball into a thin circle on a surface lightly dusted with tapioca starch, creating the gyoza wrappers.
Place about 1 tablespoon of the filling mixture in the center of each wrapper, fold the wrapper in half, and pinch the edges to seal.
Heat olive oil in a large skillet over medium heat. Cook the gyoza in batches, seam-side up, for about 2-3 minutes until the bottoms are golden brown.
Add a splash of water to the skillet and cover with a lid to steam the gyoza for about 5 minutes.
Remove the lid and continue to cook for another 1-2 minutes to allow any remaining water to evaporate.
Serve hot with additional coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 491 mg | 164% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 308.3 g | 112% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 25.7 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 266 mg | 20% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1802 mg | 38% | |
*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.
