Low Carb Homemade Gyoza

Satisfy your cravings for delicious dumplings without the carb-heavy wrappers with this Low Carb Homemade Gyoza recipe! Featuring tender ground pork seasoned with aromatic garlic, ginger, and green onions, these gyoza find their low-carb twist by using blanched cabbage leaves in place of traditional dumpling skins. Pan-seared to golden perfection and then steamed for a succulent finish, these little bundles are bursting with flavor while staying keto-friendly. Ready in under an hour, this versatile recipe makes four servings and can be customized with optional chili oil for a little heat. Perfect as a savory appetizer or a main dish, these gyoza are best served hot with soy sauce or chili oil for dipping. Enjoy this guilt-free take on a Japanese classic!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Ground pork
• 12 large Cabbage leaves
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Green onions, finely chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Chili oil (optional)
• 1 tablespoon Oil for frying
• 3 tablespoons Water

Directions

Step 1

Bring a large pot of water to a boil. Gently blanch the cabbage leaves in the boiling water for about 1-2 minutes until they soften slightly. Remove and set aside to cool.

Step 2

In a mixing bowl, combine the ground pork, minced garlic, minced ginger, soy sauce, sesame oil, chopped green onions, salt, black pepper, and chili oil if using. Mix well using your hands or a spatula until all ingredients are thoroughly combined.

Step 3

Lay a blanched cabbage leaf flat on a clean work surface. Place approximately 1 tablespoon of the pork mixture onto one end of the leaf. Fold the sides over the filling, then roll up tightly to completely enclose the filling. Repeat with the remaining cabbage leaves and pork mixture.

Step 4

In a large non-stick skillet, heat the oil over medium-high heat. Add the gyoza, seam side down, and cook for about 2-3 minutes, or until the bottoms are golden brown.

Step 5

Carefully add the water to the skillet and cover with a lid. Reduce the heat to medium, and let the gyoza steam for about 5 minutes or until the pork filling is fully cooked through.

Step 6

Remove the lid and continue cooking for another 1-2 minutes to evaporate any remaining water and crisp up the bottoms.

Step 7

Serve the gyoza hot with additional soy sauce or chili oil on the side for dipping.

Nutrition Facts

Serving size	(1466.0g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 83.1g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 5.9g
Cholesterol 225mg	0%
Sodium 2686.5mg	0%
Total Carbohydrate 69.1g	0%
Dietary Fiber 27.7g	0%
Total Sugars 34.6g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 594.7mg	0%
Iron 9.0mg	0%
Potassium 2269.5mg	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: 55.4%

Protein: 24.1%

Carbs: 20.5%