Low Carb Steamed Gyoza
Delight in the guilt-free pleasure of Low Carb Steamed Gyoza, a healthy twist on a beloved classic. This recipe swaps traditional dumpling wrappers with tender green cabbage leaves, keeping the dish low-carb and gluten-free without sacrificing taste. Filled with a savory blend of ground chicken or pork, scallions, garlic, ginger, and soy sauce, these gyoza are bursting with Asian-inspired flavors. Gently steamed to perfection, they boast a juicy interior while maintaining a light and wholesome profile. Perfect as an appetizer, snack, or main dish, these steamed gyoza pair beautifully with a low-carb dipping sauce like coconut aminos or a tangy sesame oil blend. Ready in just 35 minutes, this quick and nutritious recipe is ideal for anyone seeking a healthy, low-carb take on traditional dumplings.
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Recipe Information
Ingredients
- 250 g Ground chicken or pork
- 2 large leaves Green cabbage
- 2 Scallions (green onions), finely chopped
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Soy sauce (low sodium)
- 1 tsp Sesame oil
- 1 tsp Coconut aminos (optional, for extra flavor)
- 1 Egg, lightly beaten
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 1 cup Water
- 1 tsp Neutral oil (like avocado oil, for greasing the steamer)
Instructions
1. Prepare the cabbage leaves for the wrappers: Bring a pot of water to a boil and blanch the cabbage leaves for 30 seconds to 1 minute until pliable. Carefully transfer to a bowl of ice water to stop the cooking, then pat dry with paper towels.
2. Trim the thick stem portion at the base of the cabbage leaves to ensure they are flexible enough to fold without breaking, creating a more even texture.
3. In a mixing bowl, combine the ground chicken or pork, scallions, garlic, ginger, soy sauce, sesame oil, coconut aminos (if using), beaten egg, salt, and pepper. Mix until well combined but do not overmix to avoid a tough texture.
4. Divide the filling mixture into 8 equal portions. Place a portion of filling in the center of each cabbage leaf and fold the leaf over to encase the filling, sealing the edges by gently pressing them together.
5. Prepare a steamer basket by lightly greasing it with the neutral oil to prevent sticking. Arrange the gyoza in a single layer, ensuring they do not touch each other.
6. Add 1 cup of water to the bottom of the steamer pan. Bring the water to a boil, then lower the heat to maintain a steady simmer.
7. Place the steamer basket over the simmering water, cover, and steam the gyoza for 8-10 minutes or until the filling is fully cooked (internal temperature should reach 165°F or 74°C).
8. Carefully transfer the steamed gyoza to a serving plate and serve immediately with your choice of dipping sauce, such as low carb soy sauce, coconut aminos, or a mixture of rice vinegar and sesame oil.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.9 g | ||
| Protein | 53.6 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 971 mg | 21% | |
*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.
