Whole30 Vegetarian Gyoza

Delight your taste buds with these Whole30 Vegetarian Gyoza—an irresistible twist on the classic dumpling, crafted to align with Whole30 guidelines while packing a punch of flavor and nutrition! Featuring a homemade dough made from cassava flour and arrowroot starch, these gyoza boast a tender, gluten-free wrapper that perfectly complements the savory, vegetable-packed filling. Bursting with finely shredded green cabbage, carrots, shiitake mushrooms, and the aromatic blend of garlic, ginger, and sesame oil, each bite is a celebration of wholesome ingredients. Pan-fried to achieve a golden crispy base and then steamed to perfection, these dumplings offer a satisfying texture contrast that’s hard to resist. Whether you’re following a Whole30 plan or simply looking for a healthier vegetarian option, these gyoza are perfect for meal prep, appetizers, or light main courses. Serve them hot with a side of coconut aminos for dipping and watch them disappear in no time!

Nutriscore Rating: 73/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

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

Directions

Step 1

In a large bowl, mix cassava flour and arrowroot starch. Gradually add hot water while stirring with a spoon until it forms a dough.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Divide the rested dough into small portions (approximately 18–20 pieces). Roll each portion into a thin circle, about 3 inches in diameter.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1135.8g)

Amount per serving	% Daily Value*
Calories	1459.1

Total Fat 35.0g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1952.4mg	0%
Total Carbohydrate 274.4g	0%
Dietary Fiber 21.7g	0%
Total Sugars 35.4g
Protein 14.1g	0%

Vitamin D 385IU	0%
Calcium 268.3mg	0%
Iron 7.3mg	0%
Potassium 2401.5mg	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: 21.4%

Protein: 3.8%

Carbs: 74.7%