Keto Vegetable Gyoza
Discover the perfect balance of indulgence and health with this Keto Vegetable Gyoza recipe, a low-carb twist on the classic Japanese dumpling. Made with a combination of coconut and almond flours, the dough is perfectly pliable yet keto-friendly, while the filling features a medley of finely shredded cabbage, zucchini, and mushrooms infused with garlic, ginger, and tamari for bold, savory flavor. These pan-fried and steamed dumplings boast golden, crispy bottoms and tender, flavorful interiors, creating a satisfying bite every time. Perfect as an appetizer, snack, or light meal, this gluten-free and keto-approved dish is served best with a splash of tamari or your favorite low-carb dipping sauce. Ready in just 40 minutes, this recipe offers an irresistible way to enjoy guilt-free comfort food that fits perfectly into your low-carb lifestyle!
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Recipe Information
Ingredients
- 0.5 cup Coconut flour
- 0.5 cup Almond flour
- 1 teaspoon Xanthan gum
- 2 pieces Large eggs
- 4 tablespoons Warm water
- 1 cup Cabbage, finely shredded
- 0.5 cup Zucchini, finely chopped
- 0.5 cup Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 teaspoons Sesame oil
- 1.5 tablespoons Tamari (gluten-free soy sauce)
- 2 tablespoons Avocado oil (for cooking)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, combine coconut flour, almond flour, and xanthan gum. Mix well.
Whisk the eggs and warm water together in a separate bowl, then add the wet mixture into the dry ingredients.
Knead the dough until it forms a smooth, elastic ball. Wrap in plastic wrap and set aside to rest for 10 minutes.
Meanwhile, prepare the filling. Heat sesame oil in a skillet over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant.
Add the cabbage, zucchini, and mushrooms to the skillet. Cook for 4-5 minutes or until softened. Stir in tamari, salt, and pepper, then remove from heat and let cool.
After the dough has rested, divide it into 12 equal portions. Roll each portion into a thin circle between two sheets of parchment paper.
Place a small spoonful of the vegetable filling into the center of each wrapper. Fold the wrapper over the filling, pinching the edges together to seal and form gyoza crescents.
Heat avocado oil in a large nonstick skillet over medium heat. Place the gyoza in the skillet and cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 2-3 tablespoons of water to the skillet, then cover and let the gyoza steam for 3-5 minutes until cooked through.
Remove the lid and let any remaining water evaporate. Serve hot with additional tamari or a keto-friendly dipping sauce of your choice.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.9 g | 128% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 74.4 g | 27% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 17.4 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 289 mg | 22% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1614 mg | 34% | |
*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.
