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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!
- 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
- 1 cup tapioca flour
- 1 cup cassava flour
- ¾ cup hot water
- ½ cup avocado oil
- 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!