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prep time
10 min
cook time
20 min
ready time
30 min
Keto Japanese Gyoza
One of the most popular Japanese side dishes is gyozas, also known as 'potstickers' in some parts of the world. Gyoza is a pastry filled with meat, vegetables, and Asian condiments like soy sauce, sesame oil, etc. They are pan-fried and then steamed until the meat is cooked, leaving you with a super soft dumpling with a juicy and delicious filling. Luckily, we have the BEST Keto version of this famous dish.
What ingredients make up these Keto gyozas?
Traditional gyozas use wrappers made from wheat, which are very high in carbs. This low-carb version uses a very unconventional ingredient, turnip. Use a large red turnip or daikon, peel it, and slice it thinly with a mandolin. The stuffing is added to one side of the turnip slice, then folded to look like a closed mini taco. The gyozas are fried on one side until golden, flipped, then steamed until cooked. The filling consists of ground chicken, cabbage, spring onions, ginger, garlic, soy sauce, and a couple more condiments. This Asian side dish is super tasty and indulgent; no one would guess it's Keto-friendly.
What meat can you use for the filling?
Traditionally, gyozas are prepared using ground pork; however, we have used ground chicken for this Keto gyoza recipe. You can use ground pork or turkey; make sure that the meat has at least 20% fat for succulent gyozas. For a vegetarian version, you can omit the meat and double the amount of veggies or add soy crumbles or cooked mushrooms.
What can you serve these Keto dumplings with?
These Keto dumplings are phenomenal on their own and pair well with various sides. Try pairing this meal with one of Carb Manager's Keto Japanese recipes. We recommend this Keto salmon onigiri recipe.
Net Carbs
0.7 g
Fiber
0.3 g
Total Carbs
1 g
Protein
1.8 g
Fats
1.8 g
27 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Turnip, raw
1 large
Ground chicken meat
200 g
Cabbage
1 cup, shredded
Scallions or spring onions, tops and bulb, raw
0.5 cup, chopped
Ginger
5 g
Garlic
1 clove
Sake
1 tbsp
Sesame oil
1 tsp
Soy sauce, low sodium
2.5 tbsp
Salt
0.75 tsp
Black pepper
0.5 tsp
Oil
2 tbsp
Natural Rice Vinegar
1 tbsp
Crushed Red Pepper Flakes
0.5 tsp
Recipe Steps
steps 8
30 min
Step 1
Slice the turnip with a mandolin until you get 30 slices. Lay out a clean kitchen towel and sprinkle ¼ tsp of salt. Let sit for 10 minutes, then place another kitchen towel on top and press to release moisture.Step 2
Shred about 1/8 of a cabbage head until you have 1 cup of shredded cabbage. Then, finely chop the shredded cabbage. Transfer to a bowl.Step 3
Finely chop the scallion, mince the garlic, grate the ginger, and add them to the bowl. Add the chicken, sake, sesame oil, ½ tbsp soy sauce, 1/2 tsp salt, and black pepper.Step 4
Wash your hands and mix in with your fingers. Lay out the turnip slices on a clean surface. Add about 2 tbsp of filling to half of each circle. Fold the turnip slices in half over the filling.Step 5
Add 1 tbsp of oil to a skillet and place over medium heat. Arrange 15 gyozas in a single layer. Cook for a couple of minutes until the bottom begins to brown.Step 6
Flip all the gyozas and drop the heat to medium-low. Cover the skillet with a lid and let steam for 5-7 minutes until the meat is fully cooked. Transfer to a plate and repeat with the other 15 gyozas.Step 7
While the gyozas cook, make the dipping sauce. In a small bowl, whisk together 2 tbsp soy sauce, rice vinegar, and chili flakes. Set the dipping sauce aside.Step 8
Place the Keto gyozas on a serving plate. Place the dipping sauce in a small bowl and place it next to the gyozas. Serve immediately!
