Low Carb Vegetarian Gyoza
Delight in the perfectly balanced flavor and texture of these Low Carb Vegetarian Gyoza, a guilt-free twist on a traditional Japanese favorite. Packed with nutrient-rich ingredients like zucchini, shiitake mushrooms, and cabbage, these dumplings deliver a savory, umami punch without the carbs. The innovative almond flour and psyllium husk wrappers are light, pliable, and ideal for this diet-friendly recipe. A quick steam and pan-fry technique ensures the gyoza are crisp on the outside and tender on the inside. Perfect for vegetarians and keto enthusiasts alike, these bite-sized delights pair beautifully with coconut aminos or your favorite dipping sauce. Simple to prepare in under 40 minutes, this recipe is a crowd-pleaser that proves healthy can be delicious!
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Recipe Information
Ingredients
- 1 large Zucchini
- 1 cup Cabbage
- 6 pieces Shiitake mushrooms
- 2 stalks Green onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 1 large Egg
- 3 tablespoons Almond flour
- 1 tablespoon Psyllium husk powder
- 2 tablespoons Water
- 1 tablespoon Coconut oil
Instructions
Shred the zucchini using a box grater and place it in a clean kitchen towel or cheesecloth. Squeeze out as much water as possible to ensure the filling is not too wet.
Finely chop the cabbage, shiitake mushrooms, and green onions. Mince the garlic and ginger.
In a medium bowl, combine the zucchini, cabbage, mushrooms, green onions, garlic, ginger, coconut aminos, and sesame oil. Mix well and set the filling aside.
To make the low-carb gyoza wrappers, whisk together the egg, almond flour, psyllium husk powder, and water in a small bowl until it forms a thick batter.
Heat a small nonstick frying pan over medium-low heat. Lightly grease the pan with a small amount of coconut oil.
Pour about 2 tablespoons of the batter onto the pan and spread it into a thin circle, about 4 inches in diameter. Cook for 1-2 minutes, just until the wrapper sets and is pliable. Transfer to a plate and repeat with the remaining batter to make 6 wrappers.
Place a small spoonful of the vegetable filling in the center of a wrapper. Fold the wrapper in half to form a crescent shape, then pinch the edges together to seal. Repeat for all wrappers.
Heat the remaining coconut oil in a large nonstick frying pan over medium heat. Arrange the gyoza in the pan and cook for 1-2 minutes until the bottoms are golden brown.
Add 2 tablespoons of water to the pan and immediately cover it with a lid. Allow the gyoza to steam for 2-3 minutes until the vegetables are tender and the wrappers are soft.
Remove the lid and cook for an additional minute to evaporate any remaining water and crisp up the bottoms again.
Serve the gyoza hot with coconut aminos or your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 29.9 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 194 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1242 mg | 26% | |
*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.
