Keto Cheese Gyoza
Satisfy your cravings for dumplings without breaking your low-carb commitment with this irresistible Keto Cheese Gyoza recipe. These golden, pan-fried delights feature a tender, cheesy almond flour dough packed with a savory filling of seasoned ground pork, garlic, ginger, and green onions, all enhanced with the umami richness of soy sauce and sesame oil. Perfectly crisped on the bottom and steamed to juicy perfection, these keto-friendly gyoza are a flavorful fusion of traditional Japanese dumplings and low-carb ingenuity. Ready in just 45 minutes and crafted with wholesome ingredients, this dish makes a stunning appetizer or a satisfying main course when paired with a soy-based dipping sauce. Whether you're following a ketogenic lifestyle or just love bold, creative takes on classic comfort foods, these keto dumplings are sure to impress!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1.5 cups Shredded mozzarella cheese
- 2 tablespoons Cream cheese
- 1 large Egg
- 0.5 pound Ground pork
- 2 tablespoons Soy sauce
- 2 stalks Green onions
- 2 cloves Garlic
- 1 inch Ginger
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Water
Instructions
In a medium saucepan over low heat, melt the mozzarella and cream cheese together, stirring until smooth.
Once melted, remove from heat and stir in the almond flour and egg to form a dough. Knead until well combined and smooth.
Divide the dough into 16 equal portions and roll each into a ball. Flatten each ball into a 3-inch circle to form the gyoza wrapper. Set aside.
In a large mixing bowl, combine ground pork, soy sauce, finely chopped green onions, minced garlic, grated ginger, sesame oil, salt, and black pepper.
Place about a tablespoon of the pork mixture onto the center of each gyoza wrapper.
Fold the wrapper over the filling to form a half-moon shape. Pinch the edges to seal, using a little water if necessary to help them stick. You can also pleat the edges for a traditional look.
Heat olive oil in a large non-stick skillet over medium-high heat.
Add the gyoza to the pan and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add water to the skillet, cover with a lid, and reduce the heat to low. Steam the gyoza for about 4-5 minutes until the filling is cooked through.
Remove the lid and increase the heat to medium to evaporate any remaining water and re-crisp the bottoms.
Serve the gyoza warm, with additional soy sauce for dipping if desired.
Nutrition Facts
Calories |
2393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3836 mg | 167% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 5.8 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1583 mg | 122% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 387 mg | 8% | |
*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.
