Gyoza (Japanese Potstickers)

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One of my favorite things to eat is gyoza or Japanese potstickers. Crispy on the outside, yet chewy and juicy on the inside. I’ve had dreams of making a nutrient-dense and AIP version but I was too intimidated by the great feat. The dough seemed impossibly thin — how was I supposed to get an AIP dough so thin?

I overcame my fears and set out to attempt to make gyoza for the first time. I was inspired by a recent visit to the farmers market where I had some of the most delicious gyoza from an authentic Japanese vendor. I woke up one morning craving them and decided that, today’s the day!

These gyoza are surprisingly simple to make and even easier to scarf a dozen down before realizing what happened. The texture is just right, crispy on the outside and tender on the inside. This recipe yields quite a bit, so you can freeze some uncooked for later or fry them up for a party. Dip them into some coconut aminos and enjoy!

3.0 from 2 reviews
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!

About Kelsey McReynolds

Kelsey McReyonlds is the owner of and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • Kristin says

    The filming was so yummy but we had a hard time with the dough cracking and splitting when trying to assemble- any suggestions?

  • Erin says


    The filling tastes good, but I can’t figure out how to get the dough to keep from cracking when I go to fold it around the filling. Any advice?

  • Care says

    IS there an alternate for Cassava, I have a terrible reaction to it but would love to make these..

  • […] Gyoza Japanese Potstickers from Autoimmune Wellness *Using coconut aminos, this filling sounds incredible! […]

  • Edith says

    The filling is SO good!! The dough is a pain in the butt.

    **What I did: I added more water because as others have said, the dough is impossible to work with. It cracks and crumbles. The up-side is that, with more water, the dough was softer and I could at least work with it without wanting to toss it in the garbage. The down-side was that I had to leave it pretty thick and put in minimal filling.

    **What the author needs to do: Change the dough recipe, or provide an instructional video because this IS pretty hard to work with. I’ll happily try it again (because as you eat them, you can tell what they’re supposed to taste like and it would be absolutely amazing!) and change my rating. There also needs to be salt added to the dough, or else it’s super bland.

    **What I suggest: Definitely make the awesome filling but then use it in different recipes without the dough. Use it in stir fry, with AIP-compliant noodles and coconut aminos, or use it to replace the filling in this amazing calzone recipe:

  • Natalia Wieleba says

    The dough doesn’t work for me either. A further advice on this process or a video would be great, please?

  • Jeff says

    So first, these are freakin’ awesome. Second, I have a possible solution for the cracking problem. Instead of rolling and cutting like cookie dough, I portioned out the dough and smushed each ball in a tortilla press. I used parchment paper on both sides to press, and then also used the parchment paper as a helper to fold each circle around some filling. The dough is still super-delicate until cooked, but that’s the nature of the AIP/paleo beast.

  • Ana says

    I think the trick is to use hot water when mixing the dough, as the recipe says. I used very hot water and I noticed that made a difference. I also noticed that I needed to keep hydrating the dough throughout the process to keep it soft and elastic. I didn’t roll the dough, but made small balls that I pressed in a tortilla press, which also helped to make the disks very thin. Hope this helps in case you decide to give it another try.

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