Paleo Vegetable Gyoza

Delight in the flavors of traditional gyoza with this Paleo Vegetable Gyoza recipe that’s as wholesome as it is delicious! Made with a grain-free dough of tapioca and coconut flours, these dumplings are filled with a vibrant medley of veggies like carrot, cabbage, and shiitake mushrooms, enhanced by the umami-rich touch of coconut aminos and a hint of ginger. Perfectly crispy on the bottom and tender from steaming, these gyoza are cooked to perfection in coconut or avocado oil, making them gluten-free, dairy-free, and entirely paleo-friendly. Whether served as an appetizer, snack, or main dish, they pair beautifully with a side of coconut aminos for dipping. This enticing recipe is sure to impress everyone at the table while keeping it clean and healthy!

Nutriscore Rating: 70/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups Tapioca flour
• 0.5 cups Coconut flour
• 0.75 cups Boiling water
• 1 Carrot, grated
• 2 cups Cabbage, finely chopped
• 0.5 cups Shiitake mushrooms, finely chopped
• 2 Green onions, thinly sliced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 2 tablespoons Coconut aminos
• 1 teaspoon Sesame oil (optional for paleo)
• 0.5 teaspoon Salt
• 2 tablespoons Coconut oil or avocado oil (for cooking)

Directions

Step 1

In a large mixing bowl, combine tapioca flour and coconut flour.

Step 2

Pour in boiling water gradually while stirring with a wooden spoon to form a dough.

Step 3

Once the dough is cool enough to handle, knead it for 2-3 minutes until smooth. Cover it with a damp cloth and set aside.

Step 4

In a skillet over medium heat, warm 1 tablespoon coconut or avocado oil. Add garlic and ginger, cooking until fragrant, about 30 seconds.

Step 5

Add grated carrot, chopped cabbage, mushrooms, and green onions to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender.

Step 6

Stir in coconut aminos, sesame oil (if using), and salt. Mix well, then remove from heat and let the filling cool completely.

Step 7

Divide the dough into small balls (about 1 tablespoon each) and roll each ball into a thin, round wrapper on parchment paper. Use extra tapioca flour to prevent sticking if necessary.

Step 8

Place a small spoonful of the vegetable filling in the center of each wrapper. Fold the wrapper over the filling to create a half-moon shape, and pinch the edges to seal tightly.

Step 9

Heat 1 tablespoon coconut or avocado oil in a large skillet over medium heat. Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are crisp and golden.

Step 10

Add 2-3 tablespoons of water to the skillet, cover with a lid, and steam the gyoza for another 4-5 minutes to cook the dough fully.

Step 11

Remove the lid and let any remaining water evaporate. Serve warm with additional coconut aminos for dipping if desired.

Nutrition Facts

Serving size	(928.4g)

Amount per serving	% Daily Value*
Calories	1359.8

Total Fat 43.1g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1903.9mg	0%
Total Carbohydrate 237.1g	0%
Dietary Fiber 37.2g	0%
Total Sugars 31.2g
Protein 18.7g	0%

Vitamin D 192.5IU	0%
Calcium 197.0mg	0%
Iron 8.4mg	0%
Potassium 1553.8mg	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: 27.5%

Protein: 5.3%

Carbs: 67.2%