Low Carb Vegetarian Gyoza

Discover a guilt-free twist on a beloved classic with these Low Carb Vegetarian Gyoza, a flavorful and healthy alternative to traditional dumplings! Packed with a nutrient-rich filling of zucchini, cabbage, shiitake mushrooms, and aromatic garlic and ginger, these gyoza deliver a burst of umami in every bite. The secret lies in the innovative low-carb wrappers made with almond flour and psyllium husk powder, offering a pliable yet delicate texture perfect for folding. Lightly pan-fried to golden-brown perfection and gently steamed for a tender finish, these vegetarian gyoza are as satisfying as they are wholesome. Perfect for a quick weeknight meal or an impressive appetizer, serve them with a side of coconut aminos for a delicious, low-carb dipping sauce! Keywords: low-carb gyoza, vegetarian dumplings, healthy gyoza recipe, keto-friendly gyoza, homemade dumplings.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 large Zucchini
• 1 cup Cabbage
• 6 pieces Shiitake mushrooms
• 2 stalks Green onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Coconut aminos
• 1 teaspoon Sesame oil
• 1 large Egg
• 3 tablespoons Almond flour
• 1 tablespoon Psyllium husk powder
• 2 tablespoons Water
• 1 tablespoon Coconut oil

Directions

Step 1

Shred the zucchini using a box grater and place it in a clean kitchen towel or cheesecloth. Squeeze out as much water as possible to ensure the filling is not too wet.

Step 2

Finely chop the cabbage, shiitake mushrooms, and green onions. Mince the garlic and ginger.

Step 3

In a medium bowl, combine the zucchini, cabbage, mushrooms, green onions, garlic, ginger, coconut aminos, and sesame oil. Mix well and set the filling aside.

Step 4

To make the low-carb gyoza wrappers, whisk together the egg, almond flour, psyllium husk powder, and water in a small bowl until it forms a thick batter.

Step 5

Heat a small nonstick frying pan over medium-low heat. Lightly grease the pan with a small amount of coconut oil.

Step 6

Pour about 2 tablespoons of the batter onto the pan and spread it into a thin circle, about 4 inches in diameter. Cook for 1-2 minutes, just until the wrapper sets and is pliable. Transfer to a plate and repeat with the remaining batter to make 6 wrappers.

Step 7

Place a small spoonful of the vegetable filling in the center of a wrapper. Fold the wrapper in half to form a crescent shape, then pinch the edges together to seal. Repeat for all wrappers.

Step 8

Heat the remaining coconut oil in a large nonstick frying pan over medium heat. Arrange the gyoza in the pan and cook for 1-2 minutes until the bottoms are golden brown.

Step 9

Add 2 tablespoons of water to the pan and immediately cover it with a lid. Allow the gyoza to steam for 2-3 minutes until the vegetables are tender and the wrappers are soft.

Step 10

Remove the lid and cook for an additional minute to evaporate any remaining water and crisp up the bottoms again.

Step 11

Serve the gyoza hot with coconut aminos or your favorite low-carb dipping sauce.

Nutrition Facts

Serving size	(639.6g)

Amount per serving	% Daily Value*
Calories	675.9

Total Fat 46.0g	0%
Saturated Fat 16.5g	0%
Polyunsaturated Fat 8.2g
Cholesterol 219.5mg	0%
Sodium 3063.0mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 17.4g	0%
Total Sugars 29.9g
Protein 17.1g	0%

Vitamin D 70.0IU	0%
Calcium 194.3mg	0%
Iron 4.4mg	0%
Potassium 1241.8mg	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: 59.4%

Protein: 9.8%

Carbs: 30.8%