gyoza

13 Jan, 2026

From Kelsey at autoimmunewellness.com

Ingredients

Filling

• 1 tablespoon avocado oil for cooking
• 6 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 pound ground turkey
• ¼ cup cabbage, finely chopped
• 3 tablespoons coconut aminos
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 10 medium mushrooms, finely chopped
• 3 scallion stalks, chopped

Wrappers

• 1 cup tapioca flour
• 1 cup cassava flour
• ¾ cup hot water
• ½ cup avocado oil

Instructions

1. In a large pan, combine avocado oil, garlic, and ginger. Sauté on medium heat until garlic starts to brown. About 3 minutes.

2. Add turkey, cabbage, coconut aminos, salt, and cinnamon, Sauté until soft. About 10 minutes. Add mushrooms and scallions and sauté for another 5 minutes or until soft. Remove from heat and set aside.

3. In a large bowl, mix flours, avocado oil and hot water. Knead dough until well-combined. With a rolling pin, flatten a portion of the dough out between two pieces of floured parchment paper. Try to get it as thin as possible.

4. Use a large, circle cookie cutter or large glass rim to cut out circles of dough.

5. Fill the circle with about 1½ tablespoons of filling.

6. Wet your finger in water and trace around the edge of the circle. Seal the edges together making pinch marks. Set aside on a floured surface until you are ready to begin frying.

7. In a large pan over medium heat, heat cooking oil with water and fry gyoza on each side until golden brown, covered. About 1-3 minutes each side.

8. Serve and enjoy!