Whole30 Chicken Gyozas
Elevate your meal prep with these irresistible Whole30 Chicken Gyozas—an Asian-inspired favorite reimagined to align with Whole30 dietary guidelines. Featuring ground chicken, fresh green cabbage, and aromatic hints of garlic, ginger, and sesame oil, these gyozas are bursting with bold, savory flavors. The wrappers are crafted from grain-free almond flour, making them gluten-free and perfectly suited for Whole30 compliance. Cooked to perfection with a golden, crispy base and tender steamed filling, they balance texture and flavor beautifully. Ready in just an hour, these nutrient-packed dumplings are ideal for serving as a healthy appetizer or main course. Complete the experience by pairing them with coconut aminos for dipping!
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Recipe Information
Ingredients
- 1 lb Ground chicken
- 1 cup Green cabbage, finely shredded
- 2 units Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 tbsp Ginger, freshly grated
- 2 tbsp Coconut aminos
- 1 tsp Sesame oil
- 1.5 cups Almond flour
- 1 unit Egg
- 5 tbsp Water
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Olive oil
Instructions
In a mixing bowl, combine the ground chicken, shredded cabbage, chopped green onions, minced garlic, grated ginger, coconut aminos, sesame oil, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
In a separate bowl, create the dough for the gyoza wrappers by combining almond flour, egg, water, and a pinch of salt. Mix until a smooth dough forms.
Divide the dough into 16 equal portions. Roll each portion into a ball and flatten it between two pieces of parchment paper using a rolling pin, creating round wrappers about 4 inches in diameter.
Place a tablespoon of the chicken mixture into the center of each wrapper.
Fold the wrapper in half over the filling, pressing the edges together to seal. You may crimp the edges to ensure they are secure.
Heat olive oil in a non-stick skillet over medium heat.
Place gyozas in the skillet, seam side up, and cook for 2-3 minutes until the bottoms are golden brown.
Pour a small amount of water (around 2 tablespoons) into the skillet and cover immediately to steam the gyozas for about 5 minutes, or until fully cooked and the chicken is no longer pink.
Remove the lid and let any remaining water evaporate, allowing the gyozas to crisp up again on the bottom for an additional minute.
Serve the gyozas warm with additional coconut aminos for dipping, if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 2140 mg | 93% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 13.8 g | ||
| Protein | 127.7 g | 255% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 475 mg | 37% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2784 mg | 59% | |
*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.
