Keto Japanese Potstickers Gyoza cover

Keto Japanese Potstickers – Gyoza


If you happened to read our recipe write up on Cream Cheese Japanese Dumplings, you’d know how much we love our Japanese Potstickers – Gyoza!

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’ve ever had! 

Keto Japanese Potstickers Gyoza pin 1

However being low-carb/keto, the traditional recipe was out since gyoza wrappers contain a massive amount of carbs!  Like 7g net carbs per wrapper massive! 

So like we always do, we found a way to low-carb/keto it at ~0.5g net carbs per potstickers!  We took all the traditional elements of the base gyoza and replaced the carb heavy elements like your panko and wrappers with much more low-carb/keto friendly Unflavored Pork Rinds and Soy Paper.

This resulted in some great tasting traditional gyoza with virtually no carbs!  How awesome is low-carb/keto when you can enjoy all of your favorite foods and not be crab bloated all the time!

Keto Japanese Potstickers Gyoza pic 2

So to start this recipe, we begin with your traditional gyoza mix which consists of pork, cabbage, mushroom, garlic, ginger, green onion, half and half along with various of seasonings.  As mentioned above, we went ahead and replaced the traditional panko with low-carb/keto alternative of Unflavored Pork Rinds

From there, we place all the contents inside a Soy Paper Wrapper, which is a much more low-carb/keto alternative compared to a traditional wonton wrappers, and cooked them up on a fry pan.  And there you go, you just made some low-carb/keto potstickers! 

These potstickers have a crunchy outer skin enwrapping 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, Unflavored 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 Salt
  • 1/8 tsp Black Pepper
  • 1oz Unflavored Pork Rinds (1 tbsp if using Pork Panko)
  • 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) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into a mixing bowl.  You should end up with around 1 tbsp of pork rinds.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Pork Panko.

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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 your low-carb/keto Japanese Potstickers – Gyoza! 

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More Recipes

Keto Japanese Potstickers Gyoza pin 2

 

Keto Japanese Potstickers - Gyoza

The BEST Asian Low-Carb/Keto recipe for Keto Japanese Potstickers - Gyoza. Enjoy this delicious fusion at only ~0.5g Net Carb / Serving. Step by step directions with pictures makes this recipe quick and easy.
4.84 from 6 votes
Course: Main Course
Cuisine: Japanese
Keyword: keto gyoza, keto japanese dumplings, keto potsickers, low carb gyoza, low carb japanese dumplings, low carb potstickers
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Print Recipe

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 oz Pork Rinds 1 tbsp if using Pork Panko
  • 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.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into a mixing bowl. You should end up with around 1 tbsp of pork rinds. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
  • 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 (longway) 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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10 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!

  2. Looks so amazingly delicious! One (stupid?) question: is the pork already cooked when assembling the pot sticker, or will frying it 1-2 minutes per side cook the pork? Thanks for a quick answer, I’m dying to devour these! 🙂

    • LowCarbingAsian

      Hi Margaret! There are no such thing as stupid questions! The pork is NOT cooked when wrapping into the soy paper. Frying for 1-2 minutes per side will cook the pork all the way through (only 1 tbsp of meat in there, so it won’t take that long). Just make sure the gyoza’s are flatten so they cook evenly! Hope it turns out well for you!

  3. Need to try these, miss gyoza so much !

  4. Being Asian on a keto journey is tough and i’m happy your blog exists. Keep going and cant wait to try this gyoza recipe!

    • LowCarbingAsian

      Hey Crystal! Yup, the struggle is real! But hopefully the recipes you find here on LCA will make it easier to enjoy your comfort foods while staying keto/low carb!

  5. We’re you able to get the wrapper to be crispy? Mine tasted good but no crunch 🙁

    • LowCarbingAsian

      Hey Angela! They aren’t supposed to be super crunchy as Japanese gyoza aren’t traditional ‘crunchy’. If you’re looking for crunchy, you’re probably better off trying to deep fry them but keep in mind it’s not going to get super crunchy like wontons because they are much thinner.

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