Keto Homemade Gyoza
Satisfy your cravings for Japanese dumplings with this irresistible *Keto Homemade Gyoza* recipe! Crafted with a low-carb dough made from almond and coconut flours, and bound with xanthan gum for the perfect pliable texture, these keto-friendly gyozas are stuffed with a savory filling of seasoned ground pork, fresh cabbage, aromatic garlic, ginger, and green onions. These crispy-bottomed delights are pan-fried to golden perfection and then steamed for a tender, juicy bite. Perfect as an appetizer, snack, or light meal, these keto dumplings are a guilt-free indulgence that doesn’t skimp on authentic flavor. Pair them with soy sauce or your favorite dipping sauce, and enjoy a deliciously satisfying treat that’s ready in under an hour! Perfect for low-carb, gluten-free, or ketogenic diets, this recipe will become a new staple for your clean-eating kitchen.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Boiling water
- 1 pound Ground pork
- 1 cup Cabbage, finely shredded
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Green onion, finely chopped
- 2 tablespoons Olive oil
- 0.5 cup Water
Instructions
In a large bowl, combine almond flour, coconut flour, xanthan gum, and salt.
Gradually add boiling water to the flour mixture, stirring with a spatula until a dough forms.
Knead the dough gently on a surface until smooth, then cover with a damp towel and let it rest for 10 minutes.
For the filling, in a separate bowl, mix together ground pork, shredded cabbage, garlic, ginger, soy sauce, sesame oil, and green onion until well combined.
Divide the dough into 16 equal portions and roll each into a ball.
On a piece of parchment paper, roll each dough ball into a thin circle, approximately 3 inches in diameter.
Place about 1 tablespoon of filling into the center of each dough circle.
Fold the dough over to create a semi-circle and pinch the edges together to seal. Repeat with the remaining dough and filling.
In a large skillet, heat olive oil over medium-high heat.
Add half of the gyoza to the skillet, seam side up, and cook for 2 minutes until the bottoms are browned.
Add 1/4 cup of water to the pan, cover immediately, and steam the gyoza for 5-6 minutes until the water has evaporated and the gyoza are cooked through.
Repeat the cooking process with the remaining gyoza.
Serve hot with soy sauce or your choice of dipping sauce.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.8 g | 300% | |
| Saturated Fat | 49.2 g | 246% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 13.4 g | ||
| Protein | 164.9 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 536 mg | 11% | |
*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.
