Low Carb Veggie Gyoza
Savor the delicious satisfaction of these Low Carb Veggie Gyoza, a healthy twist on the classic Asian favorite! Perfect for low-carb enthusiasts, these delightful dumplings feature homemade almond and coconut flour wrappers that strike the perfect balance between tender and sturdy. Packed with a colorful medley of zucchini, cabbage, carrot, and aromatics like ginger and garlic, the filling bursts with flavor while staying light and wholesome. These gyoza are pan-seared for a golden, crispy finish, then steamed to perfection, capturing the traditional texture and taste you love. Ideal as an appetizer or light meal, they're served hot with your favorite dipping sauce for a guilt-free treat. Quick to prepare and loaded with veggies, this recipe makes eating healthy absolutely irresistible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Zucchini
- 1 cup, finely shredded Cabbage
- 1 small, finely grated Carrot
- 2 stalks, finely chopped Green onion
- 1 teaspoon, grated Ginger
- 1 clove, minced Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 large Egg
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 0.25 cup Hot water
- 0.25 teaspoon Salt
- 1 tablespoon Olive oil
Instructions
Start by preparing the low-carb gyoza wrappers: In a medium bowl, combine almond flour, coconut flour, and salt.
Slowly add the hot water to the flour mixture, stirring as you go, until the dough comes together. If it feels too dry, add a teaspoon of water at a time, but keep the dough firm and pliable.
Knead the dough for 2-3 minutes, then cover with plastic wrap and let rest for 10 minutes.
While the dough rests, prepare the veggie filling: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
In a mixing bowl, combine the grated zucchini, cabbage, carrot, green onion, ginger, garlic, soy sauce, and sesame oil. Mix well.
In a separate small bowl, lightly beat the egg and fold it into the veggie filling mixture. This will help bind the filling.
Divide the rested dough into 12 pieces. Roll each piece into a ball and then flatten with a rolling pin, creating thin 4-inch circles. Use parchment paper to prevent sticking if necessary.
Place about 1 tablespoon of the veggie filling in the center of each wrapper. Fold the wrapper in half and pinch the edges together to seal. You can pleat the edges for a classic gyoza look, ensuring no filling escapes.
Heat olive oil in a large non-stick skillet over medium-high heat. Place the gyoza in the skillet seam-side up and sear for 2 minutes, until the bottoms are golden brown.
Add 1/4 cup of water to the skillet, cover with a lid, and reduce the heat to medium. Allow the gyoza to steam for 5 minutes.
Remove the lid, increase heat to medium-high, and cook for another 2 minutes to crisp up the bottoms.
Serve the gyoza hot with a dipping sauce of your choice, such as soy sauce or a mix of soy sauce, rice vinegar, and chili oil.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.9 g | 111% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 23.9 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 359 mg | 28% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1078 mg | 23% | |
*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.
