Low Carb Beef Gyoza

Delight in the guilt-free indulgence of Low Carb Beef Gyoza, a healthy twist on the classic Japanese dumpling. This recipe swaps traditional wrappers for tender, blanched cabbage leaves, creating a naturally low-carb and gluten-free alternative. Filled with a savory mixture of seasoned ground beef, garlic, ginger, and green onions, these gyoza are pan-fried to golden perfection before being steamed to juicy tenderness. With just 30 minutes of prep time, this quick and easy dish offers all the flavor of your favorite comfort food without the carbs. Serve them hot with a tangy dipping sauce like soy sauce with vinegar or chili oil for a satisfying, protein-packed meal that fits perfectly into a low-carb lifestyle. Perfect for weeknight dinners or as an impressive appetizer at your next gathering!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Ground beef
• 1 large head Green cabbage
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 cloves Garlic
• 1 inch piece Ginger
• 3 stalks Green onions
• 1 Egg
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 0.25 cup Water

Directions

Step 1

Finely chop the garlic and ginger. Thinly slice the green onions.

Step 2

In a large mixing bowl, combine ground beef, soy sauce, sesame oil, chopped garlic, grated ginger, sliced green onions, egg, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Set aside.

Step 3

Remove the outer leaves from the cabbage and select about 14-16 large, intact leaves for wrapping. You may need to remove several extra leaves to get enough intact ones.

Step 4

Bring a large pot of water to a boil. Blanch the cabbage leaves in boiling water for about 1-2 minutes until they become pliable. Remove the leaves and immediately transfer them to a bowl of ice water to cool. Drain and pat them dry with a clean towel.

Step 5

Place a blanched cabbage leaf on a flat surface. Cut off the thick stem part at the base if needed to make it easier to fold.

Step 6

Place approximately 2 tablespoons of the beef filling in the center of each cabbage leaf. Fold the sides over the filling and roll up tightly to enclose the filling, creating a small package.

Step 7

Heat vegetable oil in a large non-stick skillet over medium-high heat. Carefully arrange the gyoza in the skillet seam-side down. Cook for about 2-3 minutes until the bottom is golden brown.

Step 8

Reduce the heat to low, then carefully pour 1/4 cup of water into the skillet and cover immediately with a lid. Let the gyoza steam for about 5 minutes or until the water has evaporated.

Step 9

Remove the lid and continue to cook for another 1-2 minutes to crisp up the bottoms. Remove from heat.

Step 10

Serve the gyoza hot with your choice of dipping sauce, such as soy sauce with a dash of vinegar or chili oil.

Nutrition Facts

Serving size	(1092.6g)

Amount per serving	% Daily Value*
Calories	1679.7

Total Fat 136.3g	0%
Saturated Fat 43.1g	0%
Polyunsaturated Fat 24.4g
Cholesterol 527.9mg	0%
Sodium 2834.8mg	0%
Total Carbohydrate 29.6g	0%
Dietary Fiber 10.5g	0%
Total Sugars 12.5g
Protein 98.8g	0%

Vitamin D 48IU	0%
Calcium 264.9mg	0%
Iron 11.8mg	0%
Potassium 2157.0mg	0%

*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.

Source of Calories

Fat: 70.5%

Protein: 22.7%

Carbs: 6.8%