Keto Steamed Gyoza
Delight in the irresistible flavors of Keto Steamed Gyoza, a low-carb twist on the beloved dumpling dish that's both satisfying and health-conscious. Perfect for keto enthusiasts or anyone seeking a guilt-free indulgence, this recipe combines an easy almond and coconut flour dough with a savory pork and cabbage filling infused with garlic, ginger, soy sauce, and sesame oil. Steamed to tender perfection, these gyoza are light yet flavorful, offering a delicate bite and a show-stopping presentation. With simple ingredients and step-by-step guidance, you’ll create beautifully pleated dumplings that pair wonderfully with a low-carb dipping sauce. Ready in under an hour, these keto-friendly gyoza are ideal for sharing or savoring as a delightful appetizer or main course.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 1 cup Hot water
- 1 pound Ground pork
- 1 cup Cabbage, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 2 tablespoons Scallions, finely sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Neutral oil (for greasing the steamer)
Instructions
In a large mixing bowl, combine almond flour, coconut flour, and xanthan gum. Slowly pour in the hot water while stirring with a spatula to form a dough.
Knead the dough by hand for about 2-3 minutes until smooth. Wrap it in plastic wrap and let it rest for 10 minutes.
In a separate bowl, prepare the filling by mixing ground pork, chopped cabbage, minced garlic, ginger, soy sauce, sesame oil, scallions, salt, and pepper. Mix until fully combined and set aside.
Once the dough has rested, divide it into 16 equal portions. Roll each portion into a ball and flatten it into a thin, circular wrapper using a rolling pin. Use additional almond flour to prevent sticking if necessary.
Place a tablespoon of the filling in the center of each wrapper. Fold the wrapper in half to create a half-moon shape, then pleat and seal the edges tightly with your fingers.
Prepare a steamer by greasing the surface lightly with neutral oil to prevent sticking. Arrange the gyoza in the steamer basket, making sure they are not touching.
Bring water to a boil in a pot or wok, then place the steamer basket over the boiling water. Cover and steam the gyoza for 10-12 minutes, or until the filling is fully cooked and the wrappers are tender.
Carefully remove the gyoza from the steamer and serve hot with a low-carb dipping sauce, such as a mixture of soy sauce and sesame oil.
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3537 mg | 154% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 7.8 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 512 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.
