Gluten-Free Gyoza Dumplings

Ingredients

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• 1 lb ground pork or chicken
• 2 cups finely shredded napa cabbage
• 0.5 cup finely chopped chives
• 2 tbsp grated fresh ginger
• 2 cloves minced garlic
• 2 tbsp gluten-free tamari Shop
• 1 tbsp sesame oil Shop
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 package round gluten-free dumpling wrappers
• 2 tbsp vegetable oil
• 0.5 cup water

Instructions

1. 1 In a large bowl, combine the ground pork or chicken, shredded napa cabbage, chopped chives, grated ginger, and minced garlic. Mix these ingredients thoroughly until well incorporated.
2. 2 Add the gluten-free tamari, sesame oil, salt, and black pepper to the filling mixture. Stir everything together until all the seasonings are evenly distributed throughout the meat and vegetables, creating a fragrant aroma.
3. 3 Lay out the gluten-free dumpling wrappers on a clean surface. Place about one tablespoon of the filling mixture in the center of each wrapper. Moisten the edges of the wrapper with a little water using your fingertip, then fold the wrapper in half to create a half-moon shape, pleating the edges to seal the filling inside securely.
4. 4 Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers. Carefully arrange the filled dumplings in a single layer in the hot skillet, ensuring they don't touch each other. Cook for about 3-4 minutes, or until the bottoms are golden brown and crispy.
5. 5 Pour the water into the skillet, then immediately cover with a tight-fitting lid. Reduce the heat to medium-low and let the dumplings steam for about 10-12 minutes, or until the wrappers are translucent and tender, and the filling is cooked through. The steam will create a soft, pliable top while the bottom remains delightfully crisp.
6. 6 Remove the lid and continue to cook for another 1-2 minutes to allow any remaining liquid to evaporate and ensure the bottoms are still crisp. Serve the gluten-free gyoza immediately with your favorite dipping sauce, such as a mixture of gluten-free soy sauce, rice vinegar, and a touch of chili oil.

Nutrition (per serving)

Tips & Notes

• Salt the shredded napa cabbage, let it sit 10 minutes and squeeze out the water so the filling isn't soggy.
• Keep the gluten-free wrappers under a damp towel while you work. They dry out and crack quickly.
• Pleat or press the edges firmly closed so the dumplings don't open while steaming.

Common questions