Low Carb Chicken Gyozas
Indulge in the irresistible flavors of these Low Carb Chicken Gyozas, a health-conscious twist on a classic Japanese favorite! These golden-brown dumplings are filled with a savory blend of ground chicken, fresh green onion, aromatic ginger, and garlic, all enhanced with a dash of soy sauce and sesame oil. The low-carb dough, made with coconut flour and psyllium husk, creates the perfect wrapper that steams and crisps to perfection. With only 40 minutes from prep to plate, this recipe offers a satisfying and guilt-free way to enjoy gyozas without the carbs. Serve them hot with your favorite dipping sauce for a delicious appetizer or light meal that’s sure to impress. Perfect for keto enthusiasts and anyone seeking wholesome yet flavorful Japanese-inspired cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Ground chicken
- 2 pieces Green onion, finely chopped
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 50 grams Coconut flour
- 10 grams Psyllium husk
- 120 milliliters Hot water
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 tablespoons Vegetable oil
- 60 milliliters Water
Instructions
In a large bowl, combine ground chicken, green onion, ginger, garlic, soy sauce, sesame oil, salt, and white pepper. Mix well to combine, creating the gyoza filling.
In another bowl, mix the coconut flour and psyllium husk. Add hot water gradually while stirring until a dough forms. Let it sit for 5 minutes to absorb the moisture.
Add the egg to the dough and knead until smooth. If the dough is too sticky, add a little more coconut flour.
Divide the dough into 16 equal pieces and roll each piece between two sheets of parchment paper into a thin disc about 3 inches in diameter.
Place a tablespoon of the chicken filling in the center of each disc.
Fold the dough over to form a half-moon shape and press the edges together to seal the gyoza.
Heat the vegetable oil in a non-stick pan over medium heat. Arrange the gyozas in the pan, leaving some space between each piece.
Cook for about 2-3 minutes until the bottom is golden brown.
Pour 60 ml of water into the pan and cover immediately to steam the gyozas.
Steam for about 5-7 minutes until the water has evaporated and the chicken is cooked through.
Uncover the pan and let the gyozas fry for another 1-2 minutes to crisp up the bottom again.
Serve the gyozas hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2778 mg | 121% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 5.1 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 189 mg | 15% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2905 mg | 62% | |
*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.
