Paleo Pork Gyoza

Delight in the irresistible flavors of Paleo Pork Gyoza, a healthier twist on the beloved Japanese classic. These gluten-free and grain-free dumplings feature tender ground pork, vibrant green cabbage, sweet grated carrot, and aromatic additions like garlic, ginger, and sesame oil—all embraced in a silky homemade dough made with tapioca and arrowroot flours. Pan-seared to golden perfection and steamed for a melt-in-your-mouth finish, these gyoza deliver the perfect balance of crispy edges and juicy filling. Ideal for dinner parties or meal prepping, this paleo-friendly recipe is paired with a simple, savory dipping sauce that will have everyone reaching for seconds. Whether you're on a paleo diet or simply seeking a wholesome appetizer, this recipe guarantees satisfaction without compromise.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound ground pork
• 1 cup green cabbage, finely shredded
• 1 medium carrot, grated
• 3 stalks green onions, finely chopped
• 2 tablespoons coconut aminos
• 2 teaspoons fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame oil
• 0.5 teaspoon sea salt
• 1 cup arrowroot flour
• 1 cup tapioca flour
• 0.75 cup boiling water
• 2 tablespoons cooking oil of choice (like avocado oil)

Directions

Step 1

In a large bowl, combine the ground pork, shredded cabbage, grated carrot, chopped green onions, coconut aminos, grated ginger, minced garlic, sesame oil, and sea salt. Mix until all ingredients are well incorporated.

Step 2

To make the wrappers, combine arrowroot flour and tapioca flour in a medium bowl. Gradually add the boiling water while stirring continuously to form a smooth dough.

Step 3

Knead the dough for a few minutes until smooth and slightly sticky. If the dough is too sticky, add a tiny bit more tapioca flour. Cover with a damp cloth and let rest for 10 minutes.

Step 4

Divide the dough into 24 equal pieces. Roll each piece into a small ball then flatten into a thin circle using a rolling pin, ensuring not to tear the dough.

Step 5

Place about 1 tablespoon of filling onto the center of each dough circle. Wet the edges of the dough slightly with water, fold over to create a half-moon shape, and press the edges to seal. Optionally, pleat the edges for a traditional gyoza appearance.

Step 6

Heat 2 tablespoons of cooking oil in a large skillet over medium heat. Once hot, place the gyoza in the skillet, flat side down, and cook until the bottoms are golden brown, approximately 2-3 minutes.

Step 7

Add a couple of tablespoons of water to the skillet and immediately cover with a lid to allow the gyoza to steam for about 5 minutes, or until cooked through.

Step 8

Remove the lid and let the remaining water evaporate. Allow the gyoza to crisp up slightly on the bottom again before serving.

Step 9

Serve hot with paleo-friendly dipping sauce such as a mixture of coconut aminos, sesame oil, and lime juice.

Nutrition Facts

Serving size	(1266.2g)

Amount per serving	% Daily Value*
Calories	3143.5

Total Fat 137.2g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 408.2mg	0%
Sodium 2061.2mg	0%
Total Carbohydrate 341.2g	0%
Dietary Fiber 14.7g	0%
Total Sugars 16.7g
Protein 120.3g	0%

Vitamin D 0IU	0%
Calcium 342.0mg	0%
Iron 8.1mg	0%
Potassium 550.2mg	0%

*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.

Source of Calories

Fat: 40.1%

Protein: 15.6%

Carbs: 44.3%