Gluten-Free Gyoza Dumplings

Ingredients

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

• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
• Freeze fresh ginger and grate it from frozen — no need to peel and it grates to a fine powder easily.