Paleo Steamed Gyoza

Delight in the flavors of Paleo Steamed Gyoza, a healthy and gluten-free twist on the classic Japanese dumpling. Made with a simple yet inventive cassava flour and tapioca starch dough, these tender gyoza are filled with a savory mix of ground pork, shiitake mushrooms, and fresh aromatics like garlic, ginger, and green onions. Each dumpling is delicately folded and steamed to perfection, creating a juicy, flavorful bite that’s both grain-free and dairy-free. Perfect for those following a Paleo lifestyle, this recipe pairs beautifully with steamed broccoli or napa cabbage for a wholesome and satisfying meal. Whether you’re meal-prepping or enjoying a cozy night in, these irresistible gyoza will bring restaurant-quality flair to your kitchen in just under an hour.

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups cassava flour
• 0.5 cups tapioca starch
• 2 tablespoons coconut oil
• 0.75 cups hot water
• 0.5 pounds ground pork
• 0.5 cups shiitake mushrooms, finely chopped
• 3 stalks green onions, finely sliced
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 1 tablespoon coconut aminos
• 1 teaspoon sesame oil
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1 cup steamed broccoli or napa cabbage (optional, for serving)

Directions

Step 1

In a medium bowl, combine cassava flour and tapioca starch.

Step 2

Add coconut oil and hot water to the dry ingredients. Mix with a spoon until a dough forms, then knead with your hands for 2-3 minutes until smooth. Cover the dough with a damp towel and set aside.

Step 3

In another bowl, combine ground pork, chopped shiitake mushrooms, green onions, grated ginger, minced garlic, coconut aminos, sesame oil, salt, and pepper. Mix until well incorporated.

Step 4

Divide the dough into 18-20 small balls. On a sheet of parchment paper, roll each ball into a thin circle, about 3 inches in diameter. If sticky, sprinkle with a little tapioca starch to prevent sticking.

Step 5

Place 1 teaspoon of the pork filling in the center of each circle. Fold the dough in half over the filling, pinching and pleating the edges to seal tightly.

Step 6

Prepare a steaming basket or bamboo steamer over boiling water. Line the steamer with parchment paper or a few large leaves of napa cabbage to prevent sticking.

Step 7

Place the gyoza in the steamer, leaving space between them to avoid overcrowding. Cover with a lid and steam for 8-10 minutes, until the filling is fully cooked and the dumpling wrappers are tender.

Step 8

Serve the steamed gyoza warm. Optionally, pair with steamed broccoli or napa cabbage for a complete Paleo-friendly meal.

Nutrition Facts

Serving size	(1182.8g)

Amount per serving	% Daily Value*
Calories	2268.6

Total Fat 91.7g	0%
Saturated Fat 43.3g	0%
Polyunsaturated Fat 6.3g
Cholesterol 204.1mg	0%
Sodium 1742.8mg	0%
Total Carbohydrate 288.4g	0%
Dietary Fiber 16.6g	0%
Total Sugars 21.3g
Protein 70.9g	0%

Vitamin D 192.5IU	0%
Calcium 319.2mg	0%
Iron 9.7mg	0%
Potassium 1773.6mg	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: 36.5%

Protein: 12.5%

Carbs: 51.0%