Nutrition Facts
(per serving)

The healthier version of Gyoza replaces ground pork with ground turkey, reducing fat and calories. The gyoza wrappers are substituted with low-carb alternatives, making the dish suitable for a ketogenic diet. Additionally, cornstarch is omitted to further lower carbs without affecting texture.
  • ~79 Calories saved
  • ~3g Fat saved
  • ~9g Carbs saved

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Original Recipe:

https://iamafoodblog.com/gyoza/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Keto-Friendly Gyoza

ketogenic

Keto-Friendly Gyoza Recipe

Ingredients

  • 1.5 cups (150 g) cabbage, finely chopped
  • 1 lb (450 g) ground turkey (or chicken)
  • 1 tbsp ginger, minced
  • 1 tbsp garlic, minced
  • 1/2 cup (50 g) nira (Chinese chives) sliced, or substitute with green onions
  • 1 tbsp soy sauce (preferably low-sodium)
  • 1 tbsp sake (optional)
  • 1.5 tsp toasted sesame oil
  • 1/2 tsp salt
  • 20 low-carb gyoza wrappers (store-bought or homemade)

Instructions

  1. Toss the cabbage with a pinch of salt in a large bowl and let it rest for 10-15 minutes. Squeeze out and drain as much excess water as possible.
  2. In a mixing bowl, combine the ground turkey, ginger, garlic, nira, soy sauce, sake, sesame oil, salt, and drained cabbage until well incorporated.
  3. Place 1 tablespoon of filling in the middle of each wrapper. Lightly moisten the edges with water, fold over into a half-moon shape, and pinch the edges to seal.
  4. In a non-stick pan, heat a touch of oil over medium heat. When hot, lay the gyoza in the pan in a single layer. Cook until slightly browned, then add 2-4 tablespoons of water, cover, and cook for 3-4 minutes.
  5. When the water has evaporated, lift off the lid and continue cooking until the bottoms are brown and crisp.
  6. Serve hot with a dipping sauce made from soy sauce and rice vinegar.

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