In a large pan, combine avocado oil, garlic, and ginger. Sauté on medium heat until garlic starts to brown. About 3 minutes.
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.
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.
Use a large, circle cookie cutter or large glass rim to cut out circles of dough.
Fill the circle with about 1½ tablespoons of filling.
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.)
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.
Serve and enjoy!
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/gyoza-japanese-potstickers/