Keto Pork Gyoza
Satisfy your dumpling cravings with these irresistible Keto Pork Gyozas — a low-carb twist on the classic Japanese favorite! Made with a flavorful filling of seasoned ground pork, fragrant garlic, fresh ginger, and green onions, these crispy-on-the-bottom potstickers are wrapped in a keto-friendly dough crafted from almond flour, coconut flour, and xanthan gum. Perfectly seared and then steamed for a tender finish, these gyozas are packed with umami goodness and make a crowd-pleasing appetizer or a delicious main course. Each batch is ready in just over an hour, serving up a guilt-free indulgence that’s gluten-free and perfect for keto enthusiasts. Serve them with soy sauce or your favorite keto dipping sauce for an authentic taste experience with a healthy twist!
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Recipe Information
Ingredients
- 500 g Ground pork
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 pieces Green onions, finely chopped
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 120 g Almond flour
- 30 g Coconut flour
- 1 teaspoon Xanthan gum
- 2 large Eggs
- 60 ml Water
- 2 tablespoons Vegetable oil
- 100 ml Water (for cooking)
Instructions
In a large bowl, combine ground pork, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined to prepare the filling.
In a separate bowl, mix almond flour, coconut flour, and xanthan gum. Add eggs and 60 ml of water to the flour mixture and stir to form a dough. Knead the dough for a few minutes on a floured surface until smooth.
Divide the dough into 20 small balls. Roll each ball between two sheets of parchment paper into thin circles, about 10 cm in diameter.
Place about 1 tablespoon of pork filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing edges together to seal. Use a fork to crimp the edges if desired.
Heat vegetable oil in a large skillet over medium-high heat. Add gyozas in batches and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 100 ml of water to the skillet, cover immediately with a lid, and let steam for about 8-10 minutes until the pork is fully cooked and the dough is tender. Remove the lid and allow any remaining water to evaporate.
Serve the gyozas hot with soy sauce or a keto-friendly dipping sauce of choice.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 671 mg | 14% | |
*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.
