Trader Joe's Thai Vegetable Gyoza contains inflammatory soybean oil and palm oil, plus processed maltodextrin. This DIY version eliminates all seed oils, replacing soybean oil with avocado oil for cooking and maintaining sesame oil for authentic flavor. Made with organic vegetables and clean ingredients for better nutrition and no inflammatory fats.
Based on: Thai Vegetable Gyoza
· Makes approximately 48 pieces (16 servings of 3 pieces each)
· Serving: 3 pieces (approximately 85g)
Why This Recipe is Seed Oil Free
Commercial Thai Vegetable Gyoza from Trader Joe's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Thai Vegetable Gyoza may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic unbleached all-purpose flour
400g (about 3.25 cups) · Bob's Red Mill Organic Unbleached White Flour
Forms the main structure of the gyoza wrapper, providing elasticity and chew
Adds subtle sweetness to balance the salty and savory elements in the filling
Sea salt
6g (about 1 teaspoon) · Redmond Real Salt
Enhances all flavors and provides essential mineral content
Organic black pepper
2g (about 1/2 teaspoon ground) · Simply Organic Black Pepper
Adds mild heat and aromatic spice to complement the other seasonings
Instructions
Step 1. Make the gyoza wrapper dough: In a large mixing bowl, whisk together 400g (3.25 cups) organic flour and 50g (6 tablespoons) tapioca starch until well combined. Create a well in the center and add 240ml (1 cup) boiling water gradually while stirring with chopsticks or a fork — the boiling water partially cooks the flour, creating a more pliable dough. Once mixture cools enough to handle (about 3-4 minutes), add 30g (2 tablespoons) melted refined coconut oil and knead for 8-10 minutes until smooth and elastic. The dough should be soft but not sticky — add flour if too wet, water if too dry. Wrap in plastic and rest for 30 minutes minimum.
Step 2. Prepare the vegetable filling: Heat 30ml (2 tablespoons) avocado oil in a large skillet over medium-high heat. Add 80g (1/3 cup) minced organic onion and cook for 2-3 minutes until fragrant. Add 12g (3 cloves) minced garlic and 15g (1 tablespoon) grated ginger, cooking for another minute until aromatic. Add 300g (3 cups) finely chopped cabbage, 100g (1 large) diced carrot, and 80g (1/3 cup) grated daikon radish. Sauté for 5-7 minutes until vegetables soften but still retain some texture. Remove from heat and stir in 60g (6 stalks) chopped green onions, 15g chives, 45ml (3 tablespoons) organic soy sauce, 15ml (1 tablespoon) sesame oil, 8g (2 teaspoons) coconut sugar, 6g (1 teaspoon) sea salt, and 2g (1/2 teaspoon) black pepper. Mix thoroughly and let cool completely before assembling — this prevents tearing the wrappers.
Step 3. Roll and cut the wrappers: On a lightly floured surface, divide rested dough into 4 portions for easier handling. Keep unused portions covered with damp towel. Roll each portion into a long snake about 1-inch diameter, then cut into 12 pieces (48 total). Roll each piece into a 3.5-inch circle, keeping them about 2mm thick — too thin tears easily, too thick cooks unevenly. Dust lightly with tapioca starch to prevent sticking and cover finished circles with damp towel as you work. The circles don't need to be perfect, but consistent thickness is important for even cooking.
Step 4. Assemble the gyoza: Place about 15g (1 tablespoon) of cooled filling in the center of each wrapper circle — don't overfill or they'll burst during cooking. Wet the edges of the wrapper with water using your finger or a small brush. Fold the wrapper in half to create a half-moon shape, then pleat one side by making 5-6 small folds while pressing the unpleated side against it — this creates the classic gyoza shape and helps them stand upright. Pinch firmly to seal, ensuring no air pockets remain. Place completed gyoza on a parchment-lined baking sheet, seam side up, ensuring they don't touch each other.
Step 5. Cook the gyoza using the traditional potsticker method: Heat 30ml (2 tablespoons) avocado oil in a large non-stick skillet over medium-high heat. Place gyoza flat side down in the pan without overcrowding — work in batches if necessary. Cook for 2-3 minutes until bottoms are golden brown and crispy. Carefully add 120ml (1/2 cup) water to the pan (it will sizzle vigorously), immediately cover with lid, and reduce heat to medium. Steam for 6-8 minutes until wrappers appear translucent and filling is heated through. Remove lid and cook for another 1-2 minutes to re-crisp the bottom. Serve immediately while hot and crispy.
Step 6. Storage and serving instructions: Store uncooked gyoza in single layers on parchment-lined baking sheets, freeze for 2 hours until solid, then transfer to freezer bags for up to 3 months — cook directly from frozen, adding 2-3 extra minutes to steaming time. Cooked gyoza are best eaten immediately but can be refrigerated for up to 3 days and reheated in a dry skillet. Serve with a dipping sauce made from equal parts soy sauce and rice vinegar with a splash of sesame oil and chili flakes. Each serving is 3 pieces (approximately 85g) providing clean nutrition without inflammatory seed oils.
Storage
Uncooked gyoza freeze beautifully for up to 3 months when properly stored in single layers. Cooked gyoza should be consumed within 3 days when refrigerated. The filling mixture alone keeps for 5 days refrigerated and can be used for other applications like fried rice or vegetable spring rolls.
Cost Comparison
Cost per serving (homemade)$0.89
Cost per serving (store-bought)$1.33
Savings33%
Higher upfront ingredient costs are offset by bulk buying advantages and multiple batch potential. Quality organic ingredients and elimination of inflammatory seed oils justify the premium. Significant long-term savings as most ingredients cover multiple batches.