Keto-Friendly Gyoza

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.