Low Carb Chicken Gyozas
Discover a guilt-free twist on a classic favorite with these Low Carb Chicken Gyozas—perfect for those craving flavorful dumplings without the carb overload. Crafted with a savory filling of ground chicken, green onion, garlic, and ginger, these gyozas are wrapped in a gluten-free dough made from coconut flour and psyllium husk, offering a wholesome alternative to traditional wrappers. Pan-fried to golden perfection and steamed for a tender bite, they deliver a delightful balance of crispy edges and juicy centers. Ready in under 45 minutes, this recipe is ideal for keto enthusiasts or anyone seeking a low-carb snack or meal. Serve these healthy chicken gyozas hot with your favorite dipping sauce for an irresistibly satisfying treat!
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Ingredients
- 400 grams Ground chicken
- 2 pieces Green onion, finely chopped
- 1 teaspoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 50 grams Coconut flour
- 10 grams Psyllium husk
- 120 milliliters Hot water
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 2 tablespoons Vegetable oil
- 60 milliliters Water
Directions
Step 1
In a large bowl, combine ground chicken, green onion, ginger, garlic, soy sauce, sesame oil, salt, and white pepper. Mix well to combine, creating the gyoza filling.
Step 2
In another bowl, mix the coconut flour and psyllium husk. Add hot water gradually while stirring until a dough forms. Let it sit for 5 minutes to absorb the moisture.
Step 3
Add the egg to the dough and knead until smooth. If the dough is too sticky, add a little more coconut flour.
Step 4
Divide the dough into 16 equal pieces and roll each piece between two sheets of parchment paper into a thin disc about 3 inches in diameter.
Step 5
Place a tablespoon of the chicken filling in the center of each disc.
Step 6
Fold the dough over to form a half-moon shape and press the edges together to seal the gyoza.
Step 7
Heat the vegetable oil in a non-stick pan over medium heat. Arrange the gyozas in the pan, leaving some space between each piece.
Step 8
Cook for about 2-3 minutes until the bottom is golden brown.
Step 9
Pour 60 ml of water into the pan and cover immediately to steam the gyozas.
Step 10
Steam for about 5-7 minutes until the water has evaporated and the chicken is cooked through.
Step 11
Uncover the pan and let the gyozas fry for another 1-2 minutes to crisp up the bottom again.
Step 12
Serve the gyozas hot with your choice of dipping sauce.
Nutrition Facts
| Serving size | (813.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1292.7 |
| Total Fat 87.3g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 24.6g | |
| Cholesterol 558.8mg | 0% |
| Sodium 2777.9mg | 0% |
| Total Carbohydrate 46.2g | 0% |
| Dietary Fiber 28.3g | 0% |
| Total Sugars 5.1g | |
| Protein 98.1g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 188.6mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 2904.6mg | 0% |
Source of Calories