Low Carb Beef Gyoza
Savor the guilt-free indulgence of Low Carb Beef Gyoza, a delicious twist on the classic Japanese dumpling that swaps traditional wrappers for tender cabbage leaves. This keto-friendly recipe features a savory filling of ground beef infused with umami-rich soy sauce, nutty sesame oil, fragrant garlic, and zesty ginger, all wrapped in blanched cabbage leaves for a low-carb alternative. Each gyoza is pan-fried to golden perfection, then steamed for a tender, juicy interior with a satisfyingly crispy bottom. Ready in under an hour, this nutritious dish is perfect as an appetizer, snack, or main course. Serve these mouthwatering dumplings with a tangy soy-vinegar dipping sauce for the ultimate low-carb comfort food experience! Keywords: low carb beef gyoza, keto Japanese recipes, cabbage dumplings, healthy gyoza alternative, gluten-free gyoza.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 large head Green cabbage
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic
- 1 inch piece Ginger
- 3 stalks Green onions
- 1 Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 0.25 cup Water
Instructions
Finely chop the garlic and ginger. Thinly slice the green onions.
In a large mixing bowl, combine ground beef, soy sauce, sesame oil, chopped garlic, grated ginger, sliced green onions, egg, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Set aside.
Remove the outer leaves from the cabbage and select about 14-16 large, intact leaves for wrapping. You may need to remove several extra leaves to get enough intact ones.
Bring a large pot of water to a boil. Blanch the cabbage leaves in boiling water for about 1-2 minutes until they become pliable. Remove the leaves and immediately transfer them to a bowl of ice water to cool. Drain and pat them dry with a clean towel.
Place a blanched cabbage leaf on a flat surface. Cut off the thick stem part at the base if needed to make it easier to fold.
Place approximately 2 tablespoons of the beef filling in the center of each cabbage leaf. Fold the sides over the filling and roll up tightly to enclose the filling, creating a small package.
Heat vegetable oil in a large non-stick skillet over medium-high heat. Carefully arrange the gyoza in the skillet seam-side down. Cook for about 2-3 minutes until the bottom is golden brown.
Reduce the heat to low, then carefully pour 1/4 cup of water into the skillet and cover immediately with a lid. Let the gyoza steam for about 5 minutes or until the water has evaporated.
Remove the lid and continue to cook for another 1-2 minutes to crisp up the bottoms. Remove from heat.
Serve the gyoza hot with your choice of dipping sauce, such as soy sauce with a dash of vinegar or chili oil.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 24.4 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.5 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 265 mg | 20% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2157 mg | 46% | |
*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.
