Is Gyoza Gluten Free?

Today, we’re going to solve the mystery of whether gyoza is gluten-free or not. So grab your chopsticks, put on your reading glasses, and let’s dig deep into the world of gyoza.

Gyoza is not gluten-free. Gyoza wrappers are made with wheat flour which contains gluten. It’s the same ingredient that gives dough its bounce and makes it rise. 

But hey, don’t despair just yet, because there’s a silver lining to this cloud. You can still enjoy gyoza by using gluten-free dumplings. I will tell you how in this blog. 

Gluten in Gyoza: Yes or No?

Gyozas are these delightful little crescent-shaped dumplings that are often filled with a mix of meats, veggies, and spices.

One of the cool things about gyoza is that there are regional variations in the recipe that can give them a unique flavor profile. 

For example, Chinese-style gyoza often has more spices like chili powder and five-spice powder added to the filling, while Japanese-style gyoza might focus more on ginger and soy sauce. The Dough wrapper also tends to be thinner in Japanese-style gyoza, which has a slightly different texture.

Now, speaking of gluten in gyoza…

The dough wrappers for gyoza are typically made with wheat flour and water, which, unfortunately, means they contain gluten. However, the filling ingredients, such as ground pork or chicken, vegetables, garlic, ginger, sesame oil, soy sauce, and other seasonings, are usually gluten-free. 

So depending on the recipe, they might still be a tasty option for those who can tolerate gluten. Just keep an eye out for wheat-based ingredients like mirin, sake, or katakuriko that might sneak in there.

But there’s always a silver lining, right? You can still enjoy gyoza by using gluten-free dumpling wrappers available in specialty stores or online. 

These wrappers are usually made from rice flour, tapioca starch, or other gluten-free flour, and you can stuff them with any mixture of meat, vegetables, or seafood that tickles your fancy.

Here’s a video to help you make gluten-free gyoza pastry, skin, or wrapper:

PS: I will also show you how to make your own gluten-free gyoza at home. Just stay with me! 

Tips to Prevent Cross-Contamination

Gluten is a group of proteins found in wheat, rye, barley, and some other grains. It’s responsible for giving bread, pasta, and other products made with these grains their shape, elasticity, and chewiness. 

For those with celiac disease or gluten sensitivity, consuming gluten can cause a variety of symptoms. These include the following –

  • Abdominal pain
  • Bloating
  • Diarrhea
  • Constipation
  • headaches

Some people with celiac disease may also experience anemia, fatigue, joint pain, and other more severe symptoms. For this reason, many people opt to go on a gluten-free diet. 

When it comes to enjoying delicious Gyoza, those with a gluten intolerance or celiac disease need to take extra care to avoid cross-contamination. This happens when gluten-containing foods come into contact with gluten-free options, and it can occur during preparation, cooking, or serving.

To ensure your Gyoza is safe to eat, there are a few key tips to keep in mind.

1. Use Separate Utensils and Cookware

When cooking Gyoza, use separate utensils and cookware that have not come into contact with gluten-containing ingredients.

2. Clean Surfaces

Before preparing gluten-free Gyoza, make sure to clean all surfaces thoroughly with hot, soapy water. This includes countertops, cutting boards, and utensils.

3. Be Cautious With Soy Sauce

Soy sauce is a common ingredient in Gyoza and can contain gluten. Look for gluten-free soy sauce or use a substitute like tamari or coconut aminos.

4. Use Separate Oil

When frying or pan-searing Gyoza, use separate oil to avoid cross-contamination with gluten-containing foods.

5. Be Cautious When Eating Out

 If you’re eating Gyoza at a restaurant, make sure to inform the server of your gluten intolerance or celiac disease. Ask if they have a separate preparation area for gluten-free food and if they use separate utensils and equipment.

How to Make Your Own Gluten-Free Gyoza

Making your own gyoza is easier than you think and even easier when you make it gluten-free. To start, gather the following ingredients:

  • 1 cup gluten-free all-purpose flour
  • 1/4 cup tapioca starch
  • 1/2 cup warm water
  • 1/4 tsp salt
  • Filling of your choice (e.g., ground pork, chicken, shrimp, or vegetables)
  • Gluten-free soy sauce
  • Rice vinegar
  • Sesame oil
  • Cornstarch for dusting

Once you have all of your ingredients ready, begin by combining the ground pork or chicken with the diced vegetables and seasonings. Mix everything together until everything is evenly combined. 

Next, take a gyoza wrapper and place a teaspoon of the mixture in the middle. Carefully fold the wrapper around the mixture and press along the edges to seal it. Keep repeating this process until all of the wrappers are filled and sealed.

Now comes the fun part! Heat up a pan on medium-high heat and add some oil. Place the gyozas in the pan, flat side down, and cook for 3 minutes. Once they are lightly golden brown, carefully flip them over and cook for another 3 minutes. Serve warm with your favorite dipping sauce, or enjoy as-is.

Get creative with your fillings, and don’t be afraid to personalize the recipe according to your own tastes. Have fun and enjoy!


While gyoza may not be gluten-free, there are still plenty of other Japanese dishes to satisfy your cravings! 

But if you’re really hankering for some gyoza, don’t worry! Making your own with gluten-free wrappers is a fun and easy way to enjoy this classic dish without compromising your health. So get creative with your fillings and have some fun in the kitchen. Who knows, you might even come up with a new favorite recipe!

And if you are out in the city on a mission to have the best gyoza, do that. But while you are on it, remember the tips above in mind.