Whole30 Cheese Gyoza
Delight your taste buds with these Whole30 Cheese Gyoza, a creative and dairy-free twist on the classic dumpling favorite! Wrapped in tender blanched cabbage leaves instead of traditional wrappers, these gyoza are a wholesome, gluten-free, and paleo-friendly option perfect for a clean-eating lifestyle. The savory filling combines ground pork, fragrant ginger, garlic, and green onions, all elevated by the umami-rich flavors of coconut aminos and sesame oil. Lightly pan-seared to achieve a golden, crispy bottom and steamed to succulent perfection, these gyoza are a healthy yet indulgent treat. They're quick and easy to prepare, making them an ideal choice for weeknight dinners or appetizer platters. Embrace a guilt-free culinary adventure with this Whole30-approved gem!
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Recipe Information
Ingredients
- 12 pieces Large cabbage leaves
- 1 pound Ground pork
- 4 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Avocado oil
- 0.25 cup Water
Instructions
Bring a large pot of water to boil. Carefully blanch cabbage leaves in boiling water for about 1 minute to soften. Drain and set aside to cool.
In a bowl, combine ground pork, chopped green onions, grated ginger, minced garlic, coconut aminos, sesame oil, salt, and pepper. Mix well until all ingredients are evenly distributed.
On a clean surface, lay out a cabbage leaf. Place about 1.5 tablespoons of the pork mixture in the center of the leaf.
Fold the sides of the cabbage over the filling, then roll from the stem end to form a neat parcel. Repeat this process with the remaining cabbage leaves and pork mixture.
Heat avocado oil in a large non-stick skillet over medium heat.
Place the gyoza parcels seam-side down in the skillet and cook for about 2-3 minutes, or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid to steam the gyoza for about 5 minutes.
Remove the lid and allow any remaining water to evaporate. Cook for an additional 2 minutes to crisp up the bottoms again.
Remove the gyoza from the skillet and serve warm.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2080 mg | 90% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 18.9 g | ||
| Protein | 122.7 g | 245% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 894 mg | 19% | |
*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.
