Low Carb Vegetable Gyoza

Delight in guilt-free indulgence with this Low Carb Vegetable Gyoza recipe, a wholesome twist on the traditional Japanese dumpling. These tasty gyoza are wrapped in blanched green cabbage leaves instead of carb-heavy wrappers, making them a perfect option for low-carb and gluten-free diets. The filling is a vibrant medley of grated zucchini, carrots, shiitake mushrooms, and aromatic garlic and ginger, all infused with the umami-rich flavors of soy sauce and sesame oil. Gently pan-fried and steamed to perfection, these cabbage-wrapped dumplings boast a tender texture with a lightly browned, savory finish. Paired with a tangy, customizable dipping sauce of soy sauce, rice vinegar, and optional chili flakes, these dumplings are easy to prepare and ideal for healthy weeknight dinners or impressive appetizers. Perfect for anyone seeking a satisfying and nourishing alternative to classic gyoza!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 large leaves Green cabbage leaves
• 1 medium, grated Zucchini
• 1 medium, grated Carrot
• 100 grams, finely chopped Shiitake mushrooms
• 2 minced Garlic cloves
• 1 teaspoon, freshly grated Ginger
• 2 stalks, finely chopped Green onions
• 2 tablespoons Soy sauce (low-sodium)
• 1 tablespoon Sesame oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 tablespoon Coconut oil
• 0.25 cup Water
• 1 tablespoon (for dipping sauce) Rice vinegar
• 1 tablespoon (for dipping sauce) Soy sauce (low-sodium)
• 0.25 teaspoon (for dipping sauce, optional) Chili flakes

Directions

Step 1

Prepare the cabbage leaves by removing the thick stems at the bottom of each leaf. Blanch the leaves in boiling water for 1 minute, then transfer them to ice water to cool. Pat them dry and set aside.

Step 2

In a large bowl, mix together the grated zucchini, grated carrot, chopped shiitake mushrooms, minced garlic, grated ginger, and chopped green onions.

Step 3

Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, salt, and black pepper to the vegetable mixture. Stir until well combined.

Step 4

Place one prepared cabbage leaf on a flat surface. Add about 1 to 2 tablespoons of the vegetable filling to the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly to form a dumpling. Repeat with the remaining leaves and filling.

Step 5

Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Arrange the cabbage dumplings seam-side down in the skillet and cook for about 2 minutes, or until the bottoms are lightly browned.

Step 6

Add 1/4 cup of water to the skillet and cover with a lid. Let the gyoza steam for 5-7 minutes, or until the cabbage becomes tender and the filling is cooked through.

Step 7

While the gyoza is cooking, prepare the dipping sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and optional chili flakes in a small bowl.

Step 8

Serve the gyoza warm with the dipping sauce on the side.

Nutrition Facts

Serving size	(1567.4g)

Amount per serving	% Daily Value*
Calories	674.1

Total Fat 30.3g	0%
Saturated Fat 13.8g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 3761.0mg	0%
Total Carbohydrate 93.7g	0%
Dietary Fiber 33.2g	0%
Total Sugars 50.5g
Protein 21.5g	0%

Vitamin D 18IU	0%
Calcium 562.2mg	0%
Iron 8.1mg	0%
Potassium 3244.6mg	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: 37.2%

Protein: 11.7%

Carbs: 51.1%