Low Carb Veggie Gyoza

Indulge in the guilt-free flavors of Low Carb Veggie Gyoza, a healthier take on a beloved classic! This recipe swaps traditional dumpling wrappers for a nutrient-packed, low-carb dough made with almond and coconut flours. Inside each tender parcel, you'll find a vibrant, savory filling of zucchini, cabbage, carrot, and aromatic ginger and garlic, all tied together with a hint of sesame oil and soy sauce. The gyoza are perfectly pan-seared to achieve a golden, crispy base, then gently steamed for that signature dumpling texture. Perfect for those following a keto or low-carb lifestyle, these vegetarian dumplings are a delicious, wholesome appetizer or snack that will satisfy your cravings without compromising your goals. Serve them hot with your favorite dipping sauce for the ultimate Asian-inspired bite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium Zucchini
• 1 cup, finely shredded Cabbage
• 1 small, finely grated Carrot
• 2 stalks, finely chopped Green onion
• 1 teaspoon, grated Ginger
• 1 clove, minced Garlic
• 2 tablespoons Soy sauce
• 1 teaspoon Sesame oil
• 1 large Egg
• 1 cup Almond flour
• 2 tablespoons Coconut flour
• 0.25 cup Hot water
• 0.25 teaspoon Salt
• 1 tablespoon Olive oil

Directions

Step 1

Start by preparing the low-carb gyoza wrappers: In a medium bowl, combine almond flour, coconut flour, and salt.

Step 2

Slowly add the hot water to the flour mixture, stirring as you go, until the dough comes together. If it feels too dry, add a teaspoon of water at a time, but keep the dough firm and pliable.

Step 3

Knead the dough for 2-3 minutes, then cover with plastic wrap and let rest for 10 minutes.

Step 4

While the dough rests, prepare the veggie filling: Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.

Step 5

In a mixing bowl, combine the grated zucchini, cabbage, carrot, green onion, ginger, garlic, soy sauce, and sesame oil. Mix well.

Step 6

In a separate small bowl, lightly beat the egg and fold it into the veggie filling mixture. This will help bind the filling.

Step 7

Divide the rested dough into 12 pieces. Roll each piece into a ball and then flatten with a rolling pin, creating thin 4-inch circles. Use parchment paper to prevent sticking if necessary.

Step 8

Place about 1 tablespoon of the veggie filling in the center of each wrapper. Fold the wrapper in half and pinch the edges together to seal. You can pleat the edges for a classic gyoza look, ensuring no filling escapes.

Step 9

Heat olive oil in a large non-stick skillet over medium-high heat. Place the gyoza in the skillet seam-side up and sear for 2 minutes, until the bottoms are golden brown.

Step 10

Add 1/4 cup of water to the skillet, cover with a lid, and reduce the heat to medium. Allow the gyoza to steam for 5 minutes.

Step 11

Remove the lid, increase heat to medium-high, and cook for another 2 minutes to crisp up the bottoms.

Step 12

Serve the gyoza hot with a dipping sauce of your choice, such as soy sauce or a mix of soy sauce, rice vinegar, and chili oil.

Nutrition Facts

Serving size	(659.8g)

Amount per serving	% Daily Value*
Calories	1103.2

Total Fat 86.9g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 9.3g
Cholesterol 219.5mg	0%
Sodium 3785.2mg	0%
Total Carbohydrate 59.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 23.9g
Protein 37.2g	0%

Vitamin D 53.8IU	0%
Calcium 359.1mg	0%
Iron 7.3mg	0%
Potassium 1078.3mg	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: 66.8%

Protein: 12.7%

Carbs: 20.4%