Low Carb Pork Gyoza

Satisfy your craving for perfectly crisp and savory gyoza without the guilt with this Low Carb Pork Gyoza recipe! Made with a delectable mix of seasoned ground pork, shredded cabbage, aromatic garlic, and ginger, these dumplings are wrapped in keto-friendly alternatives like thin almond flour dough or egg-based wrappers. Pan-fried and steamed to golden perfection, they boast a flavorful filling and delightfully crispy bottoms. Perfect for those following low-carb or gluten-free diets, these gyoza are an ideal appetizer or main course, ready to be dipped in tangy soy sauce or your favorite low-carb dipping sauce. Easy to make in under an hour, they’ll become your go-to for a healthier take on this Japanese classic!

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 250 grams Ground pork
• 2 stalks Green onions, finely chopped
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 100 grams Cabbage, finely shredded
• 3 large Eggs
• 50 grams Almond flour
• 1 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 2 tablespoons Cooking oil
• 50 milliliters Water

Directions

Step 1

In a large bowl, combine ground pork, green onions, garlic, ginger, soy sauce, sesame oil, shredded cabbage, salt, and pepper. Mix well until combined.

Step 2

In a separate bowl, whisk the eggs until well beaten.

Step 3

In a non-stick skillet or griddle, lightly coat the surface with cooking oil and preheat over medium heat.

Step 4

Pour a small amount of the beaten egg onto the skillet, tilting the pan to spread it into a thin, even layer, approximately 6 inches in diameter. Cook until the egg is set and cooked through, about 1-2 minutes. Repeat with the remaining egg mixture to make 8 wrappers.

Step 5

To make the dough for gyoza wrappers, mix almond flour and xanthan gum in a bowl. Gradually add water to form a dough. Divide dough into 8 portions.

Step 6

Roll out each portion between sheets of parchment paper to create a thin gyoza wrapper.

Step 7

Place about 2 teaspoons of the pork filling into the center of each wrapper.

Step 8

Fold the gyoza wrapper over the filling to create a half-moon shape. Press edges together to seal tightly. Repeat with remaining ingredients.

Step 9

In a large non-stick pan, heat cooking oil over medium-high heat. Arrange gyoza in the pan in a single layer.

Step 10

Cook for about 2-3 minutes until the bottom is golden brown. Add water, cover the pan with a lid, and steam for 5-6 minutes until the pork is cooked through.

Step 11

Remove the lid and continue cooking until the bottom is crispy again, about 1-2 more minutes.

Step 12

Serve the gyoza hot with your choice of dipping sauce, such as soy sauce or a low-carb gyoza dipping sauce.

Nutrition Facts

Serving size	(702.4g)

Amount per serving	% Daily Value*
Calories	1677.6

Total Fat 133.5g	0%
Saturated Fat 31.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 783mg	0%
Sodium 2179.4mg	0%
Total Carbohydrate 25.0g	0%
Dietary Fiber 10.8g	0%
Total Sugars 6.4g
Protein 97.7g	0%

Vitamin D 123IU	0%
Calcium 344.1mg	0%
Iron 8.0mg	0%
Potassium 564.6mg	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: 71.0%

Protein: 23.1%

Carbs: 5.9%