AIP Gyoza Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 28
  • 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
  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.
  3. Add mushrooms and scallions and sauté for another 5 minutes or until soft. Remove from heat and set aside.
  4. In a large bowl, mix flours, avocado oil and hot water. Knead dough until well-combined.
  5. 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.
  6. Use a large, circle cookie cutter or large glass rim to cut out circles of dough.
  7. Fill the circle with about 1½ tablespoons of filling.
  8. 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. (You can choose to make these in bulk and freeze them at this point. I suggest freezing them on a baking sheet with parchment paper and then you can transfer them into a freezer-safe container.)
  9. In a large pan over medium heat, heat cooking oil and fry gyoza on each side until golden brown. About 1-3 minutes each side.
  10. Serve and enjoy!
Recipe by Autoimmune Wellness at