Whole30 Steamed Gyoza
Elevate your clean eating with this Whole30 Steamed Gyoza recipe – a delicious and nutritious spin on classic dumplings. These flavorful gyozas feature a grain-free dough made from cassava flour and tapioca starch, and are stuffed with an irresistible filling of ground pork, finely chopped cabbage, grated carrots, and aromatic ginger and garlic for a burst of umami goodness. Lightly steamed to perfection, they’re tender, satisfying, and completely Whole30-compliant, with an optional touch of sesame oil for enhanced flavor. Perfect for meal prep or as a wholesome appetizer, these steamed dumplings pair wonderfully with a tangy coconut aminos dipping sauce. Ready in just an hour, this recipe proves you can enjoy your favorite dishes while staying true to your dietary goals.
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Recipe Information
Ingredients
- 1.5 cups Cassava flour
- 0.5 cups Tapioca starch
- 0.75 cups Warm water
- 0.5 teaspoons Salt
- 1 pound Ground pork
- 1 cup Cabbage, finely chopped
- 0.5 cup Carrot, finely grated
- 3 stalks Green onions, finely sliced
- 2 tablespoons Coconut aminos
- 1 teaspoons Sesame oil (optional, Whole30-compliant if used)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, finely grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
In a mixing bowl, combine the cassava flour, tapioca starch, and salt. Gradually add the warm water while stirring until the dough comes together.
Knead the dough on a clean surface for about 2-3 minutes until smooth. Cover with a damp cloth and set aside to rest for 20 minutes.
While the dough is resting, prepare the filling. In a large bowl, mix the ground pork, cabbage, carrot, green onions, coconut aminos, optional sesame oil, garlic, ginger, salt, and black pepper until well combined.
Divide the dough into 24 equal pieces and roll each piece into a ball. On a floured surface, use a rolling pin to roll each ball into a thin circle (about 3 inches in diameter).
Place a small spoonful of the filling in the center of each dough circle. Fold the edges together to form a half-moon shape and pinch to seal, creating pleats if desired.
Prepare a steamer basket and line it with parchment paper to prevent sticking. Place the gyoza in the steamer, ensuring they do not touch each other to allow proper steaming.
Fill a pot with about 1 inch of water, bring to a boil, and place the steamer basket on top. Cover and steam the gyoza for 10-12 minutes or until the filling is cooked through.
Carefully remove the steamed gyoza from the steamer and serve immediately. Pair with a Whole30-compliant dipping sauce such as coconut aminos with a splash of lime juice for extra flavor.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 703 mg | 31% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 436 mg | 9% | |
*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.
