Keto Japanese Potstickers Gyoza cover

Keto Japanese Potstickers – Gyoza


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If you happened to read our recipe write up on Cream Cheese Skinless Dumplings, you would know how much we love our gyoza – or Japanese potstickers!  I remember back in my teens, I went to our cousin’s house in Japan and all we had for dinner was homemade gyoza. To this day, it was the best gyoza I have ever had!  However being low-carb/keto, the traditional recipe was out since the gyoza wrappers contain a massive amount of carbs!  So like we always do, we found a way to low-carb/ketofy it!  This recipe keeps the great traditional tastes of gyoza with virtually no carbs!  How awesome is low-carb/keto when you can enjoy all of your favorite foods and eat better at the same time!!

Keto Japanese Potstickers Gyoza pin 1

This dish as pictured is low-carb/keto friendly at ~0.5g per potstickers.  This is a great recipe to serve as a side dish or even a main course!  This dish presents a crunchy outer skin followed by complex flavors fused together from meat and vegetables.  The 1st sauce brings together flavors of salt and complex sourness, whereas sauce 2 offers more of a straight forward salty and sour sauce.  I prefer sauce 1, but sauce 2 is great as well!

Keto Japanese Potstickers Gyoza pic

The ingredients you need to enjoy this dish are dried Shiitake mushroom, pork rinds, sesame oil, soy sauce, rice vinegar, and Ponzu (optional for sauce).  All of these ingredients can be found on Amazon or at a local Asian supermarket.  Note – for the rice vinegar, make sure to use the non-sugar added version, which usually has a green cap (orange is sugar added).

Now, let’s get cooking!

Prepping Time 15M

Cooking Time 5M

Total Time 20M

Net Carb/Serv ~0.5g

Serving 18-20 Potstickers

Ingredients

Dumplings

  • 1 lb Ground Pork (fat>20% preferred)
  • 2 Cabbage Leafs
  • 2 Shiitake Mushroom (Dried)
  • 3-4 Garlic Cloves (4 if you like garlic)
  • 1/2 Inch Piece of Ginger
  • 1 Stalk of Green Onion
  • 1 Egg
  • 1 tbsp Half & Half (or Heavy Cream)
  • 1/4 tsp Sprinkle of Salt
  • 1/8 tsp Sprinkle of Black Pepper
  • 1/2 Cup of Pork Rinds (unflavored)
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Japanese Sake
  • 9-10 Sheets Soy Paper (3×7 inches)
  • 1 tbsp Cooking Oil

Sauce 1

Sauce 2

Directions

1) Gather all the ingredients.

2) Soak dried shiitake mushroom in warm water until softens, should be about 5-10 minutes.

3) Crush pork rinds. An easy way to do this keep pork rinds inside the bag and use the palm of your hand to ‘grind’ them down or use a food processor.  Add to mixing bowl.  Note – you should end up with ~1/8 cup of crushed pork rinds.

4) Dice cabbage leaves and place into mixing bowl

5) Grate garlic and place into mixing bowl.

6) Grate ginger and place into mixing bowl.

7) Thinly slice green onions and place into mixing bowl.

 

8) Shiitake mushroom should be soft now, so de-stem, dice mushrooms and add to mixing bowl.

9) Place ground pork, sesame oil, soy sauce, half & half, egg, and Japanese sake into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper.  Mix well.

10) Fold over soy paper horizontally (longways) and cut.   You should end up with 18-20 square pieces.

11) Lay the soy paper down at a 45-degree angle and place about 1 tbsp of the Gyoza mix in the center of the soy paper.  Bring the bottom of the soy paper to the top forming a triangle and gently press down the center to flatten as shown in pictures below.  Set aside onto holding a plate.

12) In a large Teflon frying pan, add cooking oil on medium heat.  Once the oil is up to temperature (about 2 minutes), place gyoza down and cook for 1-2 minutes on each side until slightly browned.

13) Transfer to serving plate and serve with dipping sauce of choice.

Hope you enjoy our Keto-fied Japanese Potstickers – Gyoza!  If you are looking for other easy meal ideas, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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Keto Japanese Potstickers Gyoza pin 2

 

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5 from 3 votes

Keto Japanese Potstickers - Gyoza

The BEST Asian Low-Carb/Keto recipe for Keto Japanese Potstickers - Gyoza. Enjoy this delicious fusion at only ~.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: Japanese
Keyword: ketogyoza, ketojapanesedumplings, ketopotsickers, lowcarbgyoza, lowcarbjapanesedumplings, lowcarbpotstickers

Ingredients

  • 1 lb Ground Pork fat>20% preferred
  • 2 Whole Cabbage Leafs
  • 2 Whole Shiitake Mushroom Dried
  • 3-4 Cloves Garlic 4 if you like garlic
  • 1/2 Inch Ginger
  • 1 Stalk Green Onion
  • 1 Whole Egg
  • 1 tbsp Half & Half or Heavy Cream
  • 1/4 tbsp Salt
  • 1/8 tbsp Black Pepper
  • 1/2 Cup Pork Rinds unflavored
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Japanese Sake
  • 9-10 Sheets Soy Paper 3x7 inches
  • 1 tbsp Cooking Oil

Sauce 1

  • 1 tbsp Ponzu
  • 1/2 tsp Rice Vinegar / Distilled White Vinegar

Sauce 2

  • 1 tbsp Soy Sauce
  • 1/2 tsp Rice Vinegar / Distilled White Vinegar

Instructions

  • Gather all the ingredients.
  • Soak dried shiitake mushroom in warm water until softens, should be about 5-10 minutes.
  • Crush pork rinds. An easy way to do this keep pork rinds inside the bag and use the palm of your hand to ‘grind’ them down or use a food processor. Add to mixing bowl. Note - you should end up with ~1/8 cup of crushed pork rinds.
  • Dice cabbage leaves and place into mixing bowl.
  • Grate garlic and place into mixing bowl.
  • Grate ginger and place into mixing bowl.
  • Thinly slice green onions and place into mixing bowl.
  • Shiitake mushroom should be soft now, so de-stem, dice mushrooms and add to mixing bowl.
  • Place ground pork, sesame oil, soy sauce, half & half, egg, and Japanese sake into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper. Mix well.
  • Fold over soy paper horizontally (longways) and cut. You should end up with 18-20 square pieces.
  • Lay the soy paper down at a 45-degree angle and place about 1 tbsp of the Gyoza mix in the center of the soy paper. Bring the bottom of the soy paper to the top forming a triangle and gently press down the center to flatten as shown in pictures below. Set aside onto holding a plate.
  • In a large Teflon frying pan, add cooking oil on medium heat. Once the oil is up to temperature (about 2 minutes), place gyoza down and cook for 1-2 minutes on each side until slightly browned.
  • Transfer to serving plate and serve with dipping sauce of choice.

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2 Comments

  1. Should be “Ponzu” not “Ponzo”. Looks good guys, keep em coming!! Grateful for all your hard work.

    • LowCarbingAsian

      You are absolutely right!!! Thank you very much for catching that and we will correct it right away!

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