Low Carb Pork Gyoza
Experience the perfect balance of savory flavor and guilt-free indulgence with this Low Carb Pork Gyoza recipe! These delectable dumplings feature a juicy pork filling infused with green onions, garlic, ginger, and a touch of sesame oil, paired with finely shredded cabbage for added texture. The recipe creatively replaces traditional wrappers with a low-carb alternative made from almond flour and xanthan gum, or delicate egg-based wrappers, ensuring every bite is keto-friendly without compromising on taste. Whether pan-fried to golden perfection or steamed for a tender finish, these gyoza are ideal for anyone seeking a healthier twist on a classic favorite. Serve them hot with a flavorful dipping sauce to enhance their irresistible umami profile. Perfect for a low-carb appetizer, snack, or light meal, you won't miss the carbs with these satisfying and customizable dumplings!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Ground pork
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 100 grams Cabbage, finely shredded
- 3 large Eggs
- 50 grams Almond flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Cooking oil
- 50 milliliters Water
Instructions
In a large bowl, combine ground pork, green onions, garlic, ginger, soy sauce, sesame oil, shredded cabbage, salt, and pepper. Mix well until combined.
In a separate bowl, whisk the eggs until well beaten.
In a non-stick skillet or griddle, lightly coat the surface with cooking oil and preheat over medium heat.
Pour a small amount of the beaten egg onto the skillet, tilting the pan to spread it into a thin, even layer, approximately 6 inches in diameter. Cook until the egg is set and cooked through, about 1-2 minutes. Repeat with the remaining egg mixture to make 8 wrappers.
To make the dough for gyoza wrappers, mix almond flour and xanthan gum in a bowl. Gradually add water to form a dough. Divide dough into 8 portions.
Roll out each portion between sheets of parchment paper to create a thin gyoza wrapper.
Place about 2 teaspoons of the pork filling into the center of each wrapper.
Fold the gyoza wrapper over the filling to create a half-moon shape. Press edges together to seal tightly. Repeat with remaining ingredients.
In a large non-stick pan, heat cooking oil over medium-high heat. Arrange gyoza in the pan in a single layer.
Cook for about 2-3 minutes until the bottom is golden brown. Add water, cover the pan with a lid, and steam for 5-6 minutes until the pork is cooked through.
Remove the lid and continue cooking until the bottom is crispy again, about 1-2 more minutes.
Serve the gyoza hot with your choice of dipping sauce, such as soy sauce or a low-carb gyoza dipping sauce.
Nutrition Facts
Calories |
1678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 783 mg | 261% | |
| Sodium | 2179 mg | 95% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 6.4 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 344 mg | 26% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 565 mg | 12% | |
*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.
