Whole30 Vegetable Gyoza

Satisfy your cravings for dumplings with these Whole30 Vegetable Gyoza, a healthy twist on the classic Japanese favorite. Made with a gluten-free cassava flour dough, these gyoza are stuffed with a vibrant mix of sautéed cabbage, carrots, shiitake mushrooms, and green onions, seasoned with ginger, garlic, and coconut aminos for a rich, umami-packed flavor. Perfectly pan-fried to a golden crisp and steamed for a tender bite, they're entirely grain-free, dairy-free, and Whole30-compliant. Whether you're meal-prepping or hosting guests, these gyoza make a show-stopping appetizer or a light, wholesome meal. Serve them warm with a side of coconut aminos for dipping, and enjoy a flavorful journey minus the guilt!

Nutriscore Rating: 74/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Remove the lid and cook for another 1-2 minutes to evaporate any remaining water and re-crisp the bottoms.

Step 9

Serve warm with additional coconut aminos or a compliant dipping sauce of your choice.

Nutrition Facts

Serving size	(1023.3g)

Amount per serving	% Daily Value*
Calories	1281.8

Total Fat 21.3g	0%
Saturated Fat 3.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1619.8mg	0%
Total Carbohydrate 261.5g	0%
Dietary Fiber 20.2g	0%
Total Sugars 28.3g
Protein 13.8g	0%

Vitamin D 385IU	0%
Calcium 261.2mg	0%
Iron 7.9mg	0%
Potassium 2027.9mg	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: 14.8%

Protein: 4.3%

Carbs: 80.9%