Gyoza Lettuce Wraps

Paleo | Gluten Free

Serving Size 4
Total Time 30 Minutes



Gyoza Filling:

1 lb ground pork

1 lb ground turkey

3 cups chopped green cabbage

1/2 cup chopped chives

1 cup chopped mushrooms

2 cloves garlic, grated

2 tsp ginger, grated

1 tsp salt

1 tsp pepper

2 tbsp sesame oil

2 tbsp coconut aminos

2 tbsp rice vinegar

1 head iceberg lettuce or butter lettuce

Dipping Sauce:

1/3 cup coconut aminos

1/3 cup rice wine vinegar

1 tbsp sesame oil

1 tsp honey

4 slices of ginger

Mix all of the gyoza filling ingredients together in a large bowl (use those hands).

Once mixed, add about a tbsp of oil of choice to a hot skillet.

Cook the meat until, the meat is cooked through and cabbage is cooked.

While meat is cooking, mix dipping sauce ingredients in a bowl and whisk

(or in a jar and shake).

When meat is cooked, serve in lettuce cups and top with dipping sauce.

tips & tricks

Great for freezing and meal prepping.


This recipe makes a lot! Take half of the meat and roll into meatballs to change up the dish.

Serve over caulirice and top with sauce.

Be careful when taking apart the ice iceberg lettuce.

If it rips you can also serve meat over lettuce like a salad.

Tel: 985-869-2036

New Orleans, Louisiana

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