Keto Beef Gyoza
Indulge in the savory delight of Keto Beef Gyoza, a low-carb twist on the beloved Japanese dumpling. Tender ground beef, green cabbage, and spring onions are infused with the bold flavors of garlic, ginger, soy sauce, and sesame oil, creating a mouthwatering filling. The remarkable dough, crafted from psyllium husk, coconut flour, and xanthan gum, offers a keto-friendly alternative while perfectly encapsulating the juicy beef mixture. Pan-fried to golden perfection and gently steamed for a tender bite, these dumplings are crispy yet soft, delivering a satisfying balance of texture and flavor. Ready in under an hour, this recipe is ideal for keto dieters seeking a flavorful Asian-inspired dish. Serve with your favorite low-carb dipping sauce for an unforgettable appetizer or light meal!
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Recipe Information
Ingredients
- 250 grams Ground beef
- 100 grams Green cabbage
- 2 stalks Spring onions
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 Egg
- 2 tablespoons Psyllium husk powder
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 3 tablespoons Water
- 0.5 teaspoon Salt
- 2 tablespoons Oil for frying
Instructions
Finely chop the green cabbage and spring onions. Mince the garlic cloves and grate the ginger.
In a bowl, combine the ground beef, chopped cabbage, spring onions, garlic, ginger, soy sauce, and sesame oil. Mix well and set aside.
In another bowl, whisk together the egg, psyllium husk powder, coconut flour, xanthan gum, water, and salt until a dough forms. Let it sit for about 5 minutes to thicken.
Divide the dough into small balls approximately 2 inches in diameter. Roll each ball between two sheets of parchment paper into a thin circle.
Place about a tablespoon of the beef filling into the center of each dough circle.
Fold the dough over the filling to form a half-moon shape, pressing the edges together to seal. You can pleat the edges for a traditional gyoza look.
Heat oil in a non-stick skillet over medium heat. Place the gyoza into the skillet and fry for about 2-3 minutes until the bottoms are golden brown.
Add a tablespoon of water to the skillet, cover with a lid, and allow the gyoza to steam for another 5-7 minutes, until the filling is cooked through.
Remove the lid and let any remaining water evaporate while frying for another 1-2 minutes to crisp up.
Serve hot with your favorite dipping sauce, such as soy sauce or a low-carb sriracha mayo.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 605 mg | 26% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 1.3 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
