Whole30 Vegetarian Gyoza
Elevate your plant-based cooking with this Whole30 Vegetarian Gyoza recipe, a delightful fusion of flavor and mindful eating. These handmade dumplings feature a gluten-free cassava flour wrapper and a vibrant, nutrient-packed filling of shiitake mushrooms, shredded carrots, cabbage, and aromatic ginger and garlic. Lightly pan-fried for a golden crispy finish and steamed to perfection, they achieve the perfect balance of texture and taste. With coconut aminos enhancing their savory profile, these gyoza are entirely Whole30-compliant while offering an indulgent eating experience. Serve them warm with extra coconut aminos for dipping, and enjoy a wholesome twist on a beloved Asian-inspired classic. Perfect for a satisfying appetizer or light dinner!
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Recipe Information
Ingredients
- 2 cups Cassava flour
- 2 tablespoons Arrowroot starch
- 0.75 cup Hot water
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil (toasted, Whole30-approved)
- 3 Scallions (green onions), finely chopped
- 1 cup Carrots, shredded
- 2 cups Green cabbage, finely shredded
- 1 cup Shiitake mushrooms, finely chopped
- 1 teaspoon Ginger, freshly grated
- 2 Garlic cloves, minced
- 0.5 teaspoon Salt
- 2 tablespoons Avocado oil
Instructions
In a large bowl, mix cassava flour and arrowroot starch. Gradually add hot water while stirring with a spoon until it forms a dough.
Transfer the dough to a clean surface and knead for 3–5 minutes until smooth. Cover with a damp towel and let rest for 20 minutes.
While the dough rests, prepare the filling. In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add garlic, ginger, scallions, and sauté until fragrant.
Add cabbage, carrots, mushrooms, and salt. Cook until vegetables are softened, about 5–7 minutes. Stir in coconut aminos and sesame oil, then remove from heat and let cool.
Divide the rested dough into small portions (approximately 18–20 pieces). Roll each portion into a thin circle, about 3 inches in diameter.
Place a small spoonful of filling in the center of each circle. Carefully fold the dough in half, pinching the edges to seal and forming pleats if desired.
In a large non-stick skillet, heat the remaining avocado oil over medium heat. Add gyoza in a single layer and cook for 2–3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid. Steam for 4–5 minutes until wrappers are tender and cooked through.
Remove the lid and cook for an additional 1–2 minutes to crisp the bottoms again. Serve hot with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 35.4 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2402 mg | 51% | |
*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.
