Dr. Igor’s Lobster, Pork & Hemp Gyoza Recipe (Gluten-Free, Dairy-Free, Soy-Free – If Substituted)

Name: Dr. Igor’s Lobster, Pork & Hemp Gyoza Recipe (Gluten-Free, Dairy-Free, Soy-Free – If Substituted)
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 20 servings
Ingredients: 1/2 lb (250g) lobster meat, chopped; 1/2 lb (250g) ground pork; 1/4 cup hemp hearts; 2 tablespoons soy sauce (use coconut aminos for soy-free option); 1 tablespoon sesame oil; 2 tablespoons grated ginger; 2 garlic cloves, minced; 1/4 cup green onions, chopped; 1/4 cup shiitake mushrooms, finely chopped (optional); 1 tablespoon rice vinegar; Salt and pepper to taste; 2 cups all-purpose flour (substitute with gluten-free flour for gluten-free option); 1/2 cup hot water; 1/4 teaspoon salt; 2 tablespoons vegetable oil; 1/4 cup water; 1/4 cup soy sauce (use coconut aminos for soy-free option); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon chili oil (optional)

Category:

Appetizer

Difficulty: Medium

Serves:

20 people

Prep Time: 40 minutes (including dough resting)

Cook Time: 20 Minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

Savory, juicy gyoza filled with a luxurious blend of lobster, pork, and hemp hearts.

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What You’ll Need:

For the filling

1/2 lb (250g) lobster meat, chopped
1/2 lb (250g) ground pork
1/4 cup hemp hearts
2 tablespoons soy sauce (use coconut aminos for soy-free option)
1 tablespoon sesame oil
2 tablespoons grated ginger
2 garlic cloves, minced
1/4 cup green onions, chopped
1/4 cup shiitake mushrooms, finely chopped (optional)
1 tablespoon rice vinegar
Salt and pepper to taste

For the dough

2 cups all-purpose flour (substitute with gluten-free flour for gluten-free option)
1/2 cup hot water
1/4 teaspoon salt

For cooking

2 tablespoons vegetable oil
1/4 cup water

For the dipping sauce

1/4 cup soy sauce (use coconut aminos for soy-free option)
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon chili oil (optional)

Prepration for:Dr. Igor’s Lobster, Pork & Hemp Gyoza Recipe (Gluten-Free, Dairy-Free, Soy-Free – If Substituted)

Step 1/6

Make the dough: In a large bowl, combine the flour and salt. Gradually add the hot water, mixing with chopsticks or a spoon until the dough starts to come together. Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Step 2/6

Prepare the filling: In a mixing bowl, combine the chopped lobster meat, ground pork, hemp hearts, soy sauce (or coconut aminos for soy-free), sesame oil, grated ginger, minced garlic, green onions, and optional shiitake mushrooms. Add rice vinegar and season with salt and pepper. Mix thoroughly to combine.

Step 3/6

Form the gyoza: After the dough has rested, divide it into small pieces (about 20–24). Roll each piece into a ball and flatten it into a round disc about 3 inches in diameter. Place a teaspoon of the filling in the center of each disc. Fold the dough over the filling to form a half-moon shape, then pinch the edges together, folding and pleating to seal.

Step 4/6

Cook the gyoza: Heat vegetable oil in a large skillet over medium heat. Add the gyoza, flat side down, and cook for about 2–3 minutes until the bottoms are golden brown. Carefully add water to the pan (about 1/4 cup), cover immediately, and steam for 4–5 minutes until the water has evaporated and the gyoza are cooked through.

Step 5/6

Prepare the dipping sauce: While the gyoza are cooking, mix together soy sauce (or coconut aminos for soy-free), rice vinegar, sesame oil, and chili oil (if using) in a small bowl.

Step 6/6

Serve: Once the gyoza are cooked, remove them from the pan and serve with the dipping sauce.

Chef's Tips & Notes

If you prefer, you can freeze the uncooked gyoza for up to 1 month. Just cook them from frozen by adding an extra 2–3 minutes to the steaming time.

For an extra touch of flavor, sprinkle sesame seeds or chopped cilantro on top of the gyoza before serving.

You can use pre-made gyoza wrappers if you prefer to save time.

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Directions

Step 1

Make the dough: In a large bowl, combine the flour and salt. Gradually add the hot water, mixing with chopsticks or a spoon until the dough starts to come together. Knead the dough on a lightly floured surface for about 5–7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Step 2

Prepare the filling: In a mixing bowl, combine the chopped lobster meat, ground pork, hemp hearts, soy sauce (or coconut aminos for soy-free), sesame oil, grated ginger, minced garlic, green onions, and optional shiitake mushrooms. Add rice vinegar and season with salt and pepper. Mix thoroughly to combine.

Step 3

Form the gyoza: After the dough has rested, divide it into small pieces (about 20–24). Roll each piece into a ball and flatten it into a round disc about 3 inches in diameter. Place a teaspoon of the filling in the center of each disc. Fold the dough over the filling to form a half-moon shape, then pinch the edges together, folding and pleating to seal.

Step 4

Cook the gyoza: Heat vegetable oil in a large skillet over medium heat. Add the gyoza, flat side down, and cook for about 2–3 minutes until the bottoms are golden brown. Carefully add water to the pan (about 1/4 cup), cover immediately, and steam for 4–5 minutes until the water has evaporated and the gyoza are cooked through.

Step 5

Prepare the dipping sauce: While the gyoza are cooking, mix together soy sauce (or coconut aminos for soy-free), rice vinegar, sesame oil, and chili oil (if using) in a small bowl.

Step 6

Serve: Once the gyoza are cooked, remove them from the pan and serve with the dipping sauce.

Dr. Igor’s Lobster, Pork & Hemp Gyoza Recipe (Gluten-Free, Dairy-Free, Soy-Free – If Substituted)

What You’ll Need:

For the filling

For the dough

For cooking

For the dipping sauce

Prepration for:Dr. Igor’s Lobster, Pork & Hemp Gyoza Recipe (Gluten-Free, Dairy-Free, Soy-Free – If Substituted)

Chef's Tips & Notes

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