Keto Prawn Gyoza
Delight in the irresistible flavors of Keto Prawn Gyoza, a low-carb twist on the beloved Japanese dumpling recipe. These tender, golden-brown parcels are crafted using a keto-friendly dough made from almond flour, coconut flour, and xanthan gum, encasing a savory filling of juicy prawns, aromatic ginger, garlic, scallions, and a hint of sesame oil. Perfectly pan-fried and steamed for a crisp outer layer and succulent interior, these gyoza are not only gluten-free but also a guilt-free treat for those embracing a keto lifestyle. Quick to prepare in under an hour, they’re ideal for a satisfying appetizer or light meal. Pair with a low-carb dipping sauce to elevate this delightful dish further and enjoy a healthier take on a classic favorite!
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Recipe Information
Ingredients
- 250 grams raw prawns, peeled and deveined
- 100 grams almond flour
- 1 teaspoon xanthan gum
- 1 large egg
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, finely grated
- 1 clove garlic, minced
- 2 scallions, finely chopped
- 2 tablespoons olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut flour
Instructions
In a food processor, combine prawns, soy sauce, sesame oil, ginger, garlic, scallions, salt, and pepper. Pulse until finely chopped and well mixed. Set aside.
In a large bowl, mix almond flour, xanthan gum, coconut flour, and a pinch of salt. Add the egg and mix well until a dough starts to form.
Turn the dough onto a surface lightly dusted with coconut flour. Knead gently for a few minutes until smooth.
Divide the dough into 16 equal portions. Roll each portion into a circle about 3 inches in diameter. Use a rolling pin to flatten the edges a bit thinner than the center.
Place a small spoonful of the prawn filling in the center of each dough circle. Fold the circle in half to enclose the filling, then press the edges to seal, creating pleats along the edge for a traditional gyoza look.
Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Place the gyoza in the skillet, and cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet, cover, and reduce heat. Let the gyoza steam for 5 minutes until the water has evaporated and the filling is cooked through.
Remove the lid, increase the heat, and cook for another minute to crisp up the bottoms. Serve hot with your preferred low-carb dipping sauce.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 1697 mg | 74% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 5.9 g | ||
| Protein | 93.4 g | 187% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 452 mg | 35% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1005 mg | 21% | |
*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.
