Low Carb Steamed Gyoza

Delight in the satisfying flavors of *Low Carb Steamed Gyoza*, a healthier twist on the classic Japanese dumpling recipe. This dish swaps out traditional wrappers for blanched green cabbage leaves, creating a low-carb, gluten-free alternative that’s perfect for keto enthusiasts or anyone looking to reduce their carb intake. Filled with a savory blend of ground chicken or pork, freshly minced garlic and ginger, and scallions, these gyoza are seasoned with low-sodium soy sauce, sesame oil, and optional coconut aminos for an extra burst of umami. The filling is tender and flavorful, while the cabbage wrapper provides a delicate crunch. Steamed to perfection in just 10 minutes, this recipe is a quick, easy, and nutrient-packed option for lunch, dinner, or even as an appetizer. Pair with your favorite low carb dipping sauce for an irresistible, guilt-free treat!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 2

Ingredients

• 250 g Ground chicken or pork
• 2 large leaves Green cabbage
• 2 Scallions (green onions), finely chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Soy sauce (low sodium)
• 1 tsp Sesame oil
• 1 tsp Coconut aminos (optional, for extra flavor)
• 1 Egg, lightly beaten
• 0.5 tsp Salt
• 0.25 tsp Pepper
• 1 cup Water
• 1 tsp Neutral oil (like avocado oil, for greasing the steamer)

Directions

Step 1

1. Prepare the cabbage leaves for the wrappers: Bring a pot of water to a boil and blanch the cabbage leaves for 30 seconds to 1 minute until pliable. Carefully transfer to a bowl of ice water to stop the cooking, then pat dry with paper towels.

Step 2

2. Trim the thick stem portion at the base of the cabbage leaves to ensure they are flexible enough to fold without breaking, creating a more even texture.

Step 3

3. In a mixing bowl, combine the ground chicken or pork, scallions, garlic, ginger, soy sauce, sesame oil, coconut aminos (if using), beaten egg, salt, and pepper. Mix until well combined but do not overmix to avoid a tough texture.

Step 4

4. Divide the filling mixture into 8 equal portions. Place a portion of filling in the center of each cabbage leaf and fold the leaf over to encase the filling, sealing the edges by gently pressing them together.

Step 5

5. Prepare a steamer basket by lightly greasing it with the neutral oil to prevent sticking. Arrange the gyoza in a single layer, ensuring they do not touch each other.

Step 6

6. Add 1 cup of water to the bottom of the steamer pan. Bring the water to a boil, then lower the heat to maintain a steady simmer.

Step 7

7. Place the steamer basket over the simmering water, cover, and steam the gyoza for 8-10 minutes or until the filling is fully cooked (internal temperature should reach 165°F or 74°C).

Step 8

8. Carefully transfer the steamed gyoza to a serving plate and serve immediately with your choice of dipping sauce, such as low carb soy sauce, coconut aminos, or a mixture of rice vinegar and sesame oil.

Nutrition Facts

Serving size	(695.4g)

Amount per serving	% Daily Value*
Calories	650.8

Total Fat 44.0g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.8g
Cholesterol 401mg	0%
Sodium 2540.2mg	0%
Total Carbohydrate 11.7g	0%
Dietary Fiber 2.5g	0%
Total Sugars 3.9g
Protein 53.6g	0%

Vitamin D 41IU	0%
Calcium 119.1mg	0%
Iron 4.4mg	0%
Potassium 971.3mg	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: 60.3%

Protein: 32.6%

Carbs: 7.1%