Low Carb Homemade Gyoza
Savor the irresistible flavors of your favorite Japanese dumplings with a healthy twist in this Low Carb Homemade Gyoza recipe! Perfect for keto and low-carb lifestyles, these mouthwatering gyoza swaps traditional dough wrappers for tender cabbage leaves, creating a lighter, nutrient-packed option without compromising on taste. Filled with a savory mixture of seasoned ground pork, garlic, ginger, and green onions, these dumplings are pan-seared to golden perfection and steamed to juicy tenderness. Ready in under an hour, this carb-conscious dish makes a fantastic appetizer, snack, or light dinner. Serve with a side of soy sauce or a drizzle of chili oil for an extra burst of flavor. A guilt-free indulgence that’s as satisfying as it is wholesome!
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Recipe Information
Ingredients
- 250 grams Ground pork
- 12 large Cabbage leaves
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Green onions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Chili oil (optional)
- 1 tablespoon Oil for frying
- 3 tablespoons Water
Instructions
Bring a large pot of water to a boil. Gently blanch the cabbage leaves in the boiling water for about 1-2 minutes until they soften slightly. Remove and set aside to cool.
In a mixing bowl, combine the ground pork, minced garlic, minced ginger, soy sauce, sesame oil, chopped green onions, salt, black pepper, and chili oil if using. Mix well using your hands or a spatula until all ingredients are thoroughly combined.
Lay a blanched cabbage leaf flat on a clean work surface. Place approximately 1 tablespoon of the pork mixture onto one end of the leaf. Fold the sides over the filling, then roll up tightly to completely enclose the filling. Repeat with the remaining cabbage leaves and pork mixture.
In a large non-stick skillet, heat the oil over medium-high heat. Add the gyoza, seam side down, and cook for about 2-3 minutes, or until the bottoms are golden brown.
Carefully add the water to the skillet and cover with a lid. Reduce the heat to medium, and let the gyoza steam for about 5 minutes or until the pork filling is fully cooked through.
Remove the lid and continue cooking for another 1-2 minutes to evaporate any remaining water and crisp up the bottoms.
Serve the gyoza hot with additional soy sauce or chili oil on the side for dipping.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 2686 mg | 117% | |
| Total Carbohydrate | 69.1 g | 25% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 34.6 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 595 mg | 46% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2270 mg | 48% | |
*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.
