Whole30 Vegetable Gyoza
Elevate your appetizer game with these irresistibly flavorful Whole30 Vegetable Gyoza! This gluten-free, grain-free recipe features handmade cassava flour wrappers, delicately stuffed with a colorful and nutrient-packed filling of shredded cabbage, carrots, shiitake mushrooms, and aromatic green onions, garlic, and ginger. Seasoned with coconut aminos and a compliant sesame oil substitute, these gyoza are steamed and pan-seared for the perfect balance of tenderness and crispy golden edges. Whether you're following the Whole30 program or simply craving a healthier twist on traditional dumplings, this recipe is a standout choice. Serve warm with your favorite dipping sauce for a crowd-pleasing dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 2 tablespoons Arrowroot starch
- 0.75 cup Hot water
- 1 tablespoon Avocado oil
- 2 cups Shredded cabbage
- 1 cup Shredded carrots
- 1 cup Shiitake mushrooms, finely chopped
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Coconut aminos
- 1 teaspoon Sesame oil (compliant-brand substitute)
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
Instructions
In a medium mixing bowl, combine cassava flour and arrowroot starch. Gradually add hot water while stirring, until the mixture forms a dough. Knead the dough for 2-3 minutes until smooth. Cover with a damp towel and set aside.
Heat 1/2 tablespoon of avocado oil in a large skillet over medium heat. Add the shredded cabbage, carrots, mushrooms, green onions, garlic, and ginger. Sauté for 5-7 minutes until the vegetables are tender and most of the liquid is evaporated.
Stir in the coconut aminos, sesame oil substitute, sea salt, and black pepper. Remove from heat and let the filling cool for 5-10 minutes.
Divide the dough into small balls (about the size of a walnut). Roll each ball out into a thin circle on a lightly floured surface using cassava flour to prevent sticking.
Place a small spoonful of the vegetable filling in the center of each wrapper. Fold the dough over to form a half-moon shape, and pinch the edges together to seal, creating pleats if desired.
Heat the remaining 1/2 tablespoon of avocado oil in a large nonstick skillet over medium-high heat. Arrange the gyoza in the pan so they are not touching. Cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the pan and quickly cover with a lid to steam. Let the gyoza steam for 5-6 minutes, or until the wrappers are cooked through.
Remove the lid and cook for another 1-2 minutes to evaporate any remaining water and re-crisp the bottoms.
Serve warm with additional coconut aminos or a compliant dipping sauce of your choice.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 235.7 g | 86% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 26.7 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1119 mg | 24% | |
*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.
