Keto Vegetarian Gyoza
Discover the perfect guilt-free indulgence with these Keto Vegetarian Gyoza—delightfully crisp dumplings packed with a vibrant vegetable filling and encased in a low-carb dough made from almond flour, coconut flour, and psyllium husk. Perfect for keto and vegetarian diets, this recipe features finely chopped cabbage, grated carrot, aromatic garlic and ginger, and tamari or coconut aminos for a savory punch. The unique cooking method combines pan-frying for golden, crispy bottoms and steaming for tender, perfectly cooked dumplings. Ready in just 35 minutes, these keto gyoza are ideal as a healthy appetizer, snack, or light lunch. Serve hot with a tangy dipping sauce to elevate every bite!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 0.5 cup Boiling water
- 0.25 teaspoon Salt
- 1 cup Cabbage, finely chopped
- 0.25 cup Carrot, grated
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Tamari or coconut aminos
- 1 teaspoon Sesame oil
- 2 tablespoons Olive oil (for frying)
Instructions
In a medium bowl, combine almond flour, coconut flour, psyllium husk powder, and salt.
Gradually mix in the boiling water until the dough comes together. Knead it gently for 1-2 minutes, then set aside to rest for 10 minutes.
In a pan over medium heat, add the sesame oil. Sauté the garlic, ginger, and green onions for 1-2 minutes until fragrant.
Add the cabbage and grated carrot to the pan. Cook for 3-4 minutes until slightly softened. Stir in tamari or coconut aminos and remove from heat. Let the mixture cool to room temperature.
Divide the dough into 12 equal portions. Roll out each piece between two sheets of parchment paper to form thin circles.
Place a small spoonful of the vegetable filling into the center of each dough circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal.
Heat olive oil in a large skillet over medium heat. Place the gyoza in the skillet flat side down and cook for 2-3 minutes until golden brown and crispy on the bottom.
Add 1/4 cup of water into the skillet and immediately cover with a lid to steam the gyoza. Let steam for 3-4 minutes until the water evaporates.
Remove the lid and cook for an additional minute to crisp up the bottoms again.
Serve hot with a dipping sauce of your choice, such as tamari mixed with a splash of rice vinegar and sesame oil.
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 12.5 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 345 mg | 27% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 846 mg | 18% | |
*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.
