Low Carb Chicken Gyoza
Satisfy your craving for Asian dumplings with this flavor-packed Low Carb Chicken Gyoza recipe that won't derail your diet goals! These homemade gyozas feature a juicy ground chicken filling blended with cabbage, green onions, ginger, and garlic for a vibrant combination of textures and aromas, all wrapped in a keto-friendly almond flour wrapper enriched with psyllium husk. The cooking technique combines a golden pan sear with gentle steaming, creating irresistibly crisp bottoms and tender tops. Perfectly portioned for four servings and ready in under an hour, these gluten-free dumplings are a guilt-free alternative to traditional gyozas, brimming with umami flavor. Pair them with your favorite dipping sauce for a low-carb appetizer or main dish that's sure to impress!
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Recipe Information
Ingredients
- 250 grams Ground chicken
- 1 cup Cabbage
- 2 stalks Green onions
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 large Egg whites
- 1 cup Almond flour
- 3 tablespoons Psyllium husk
- 6 tablespoons Water
Instructions
Finely chop the cabbage and green onions, and mince the ginger and garlic.
In a large bowl, combine ground chicken, cabbage, green onions, soy sauce, sesame oil, ginger, garlic, salt, and pepper. Mix well until ingredients are evenly incorporated.
To make the low-carb wrappers, beat the egg whites in a small bowl.
In a separate bowl, mix almond flour and psyllium husk. Gradually add the water while stirring until a dough forms.
Knead the dough until smooth, and divide it into 16 equal pieces.
Roll each piece of dough between two sheets of parchment paper to form thin, round wrappers.
Brush the edge of each wrapper with the beaten egg whites to help seal.
Place a tablespoon of the chicken mixture onto the center of each wrapper.
Fold the wrapper in half and press the edges together to seal, crimping them to create pleats if desired.
In a large non-stick skillet over medium heat, coat the bottom with a small amount of sesame oil.
Place the gyozas in the skillet and cook for about 2-3 minutes until the bottoms are golden brown.
Add a tablespoon of water to the skillet, cover, and allow the gyozas to steam for about 5 minutes.
Uncover and continue cooking for another 2 minutes until the water evaporates and the bottoms crisp again.
Serve the low-carb chicken gyozas hot with a dipping sauce of choice.
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2641 mg | 115% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 7.7 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2004 mg | 43% | |
*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.
