Japanese potstickers gyoza with soy paper is a delightful twist on traditional dumplings. These mouthwatering creations combine the rich flavors of Japanese cuisine with a keto-friendly approach. Instead of using high-carb gyoza wrappers, these potstickers are wrapped in soy paper, significantly reducing the carb content. The filling is a delectable combination of ground pork, shiitake mushrooms, garlic, ginger, and other aromatic ingredients, pan-fried to perfection.
The result is a harmonious blend of savory goodness, crispy texture, and a hint of charred flavor. Whether you’re following a keto diet or simply seeking a flavorful culinary experience, these Japanese potstickers gyoza are sure to impress.
How to make Japanese Potstickers Gyoza with Soy Paper?
- Start with making the filling. Combine ground pork, chopped cabbage, shiitake mushrooms, garlic, ginger, green onion, egg, milk, seasoning, sake, panko or panko alternative, sesame oil and soy sauce in a mixing bowl.
- Add 1 tablespoon of meat mixture on a potsticker paper of choice and wrap.
- Pan fry in an oil-coated pan for 2-3 minutes per side under medium-high heat.
- Serve with either ponzu sauce or soy sauce with vinegar mixed with drops of chili oil.
What ingredients do I need to make gyoza potstickers?
- Ground Pork – preferred with greater than 20% fat content.
- Cabbage – fresh and chopped.
- Dried Shiitake Mushrooms – Dried Shiitake Mushrooms that is packaged and can be found at Asian grocery stores. Can substitute with fresh shiitake but will result in less umami flavors.
- Garlic – freshly grated garlic.
- Ginger – freshly grated ginger.
- Green Onion – freshly chopped green onion scallions.
- Egg – beaten.
- Half and Half – a blend of half heavy cream and half milk. Can be purchased at grocery stores.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Panko – use crushed pork rinds or Pork Panko.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free and coconut aminos for keto.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Gyoza Wrapper – Soy Paper for a keto, low-carb, and gluten-free option.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
- Distilled White Vinegar – store brought distilled white vinegar.
Why use soy paper and not gyoza wrappers?
Reasons to Use Soy Paper
- Reduced Carbohydrate Content – gyoza wrappers are typically made from wheat flour, which contributes to their higher carbohydrate content. On the other hand, soy paper is made from soybean protein and has significantly fewer carbs. This makes soy paper a preferred choice for those looking to reduce their carb intake.
- Keto and Low-Carb Friendly – by using soy paper instead of gyoza wrappers, the overall carb count of the potstickers is significantly reduced. This modification aligns well with the requirements of a keto or low-carb diet, allowing individuals to enjoy potstickers while staying within their desired macronutrient goals.
- Gluten-Free Option – another advantage of using soy paper is that it is naturally gluten-free. This makes it suitable for individuals with gluten sensitivities or those following a gluten-free diet.
- Unique Texture and Flavor – soy paper adds a unique texture and flavor to the potstickers, imparting a slightly nutty and delicate taste. It can provide a pleasant variation compared to the more commonly used gyoza wrappers.
Are potstickers high in carbs?
Potstickers made with traditional wonton dumpling wrappers can be relatively high in carbs, as each wrapper typically contains around 4g of carbs. Considering that a typical meal may consist of 8-10 potstickers, the carb content can add up. However, an excellent alternative to reduce the carb content is to make potstickers with soy paper, as demonstrated in this recipe.
By using soy paper instead of traditional wrappers, the potstickers become very keto and low-carb friendly, with only 0.5g of net carbs per potsticker.
This modification allows individuals following a low-carb or keto diet to enjoy potstickers without compromising their dietary goals.
What is the difference between Gyoza and Dumplings?
- Made with pork, shiitake mushrooms, garlic, scallions, egg, milk, soy sauce, toasted sesame oil, Japanese sake, and seasoning and pan-fried with a charred crust.
- Made with ground beef or pork, seafood, garlic chives, other vegetables, soy sauce, Chinese cooking wine, toasted sesame oil, seasoning, white pepper and steamed.
These differences make the potstickers from these 2 cultures taste very different from each other.
Looking for other keto friendly recipes?
Japanese Potstickers Gyoza with Soy Paper
- 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 tbsp Panko use Pork Panko or crushed pork rinds
- 1 tsp Toasted Sesame Oil
- 1 tsp Soy Sauce
- 1 tsp Japanese Sake can substitute with dry sherry wine or Chinese cooking wine
- 9-10 Sheets Soy Paper
- 1 tbsp Cooking Oil
- 1 tbsp Ponzu
- 1/2 tsp Rice Vinegar / Distilled White Vinegar
- 1 tbsp Soy Sauce
- 1/2 tsp Rice Vinegar / Distilled White Vinegar
- Gather all the ingredients.
- Soak Dried Shiitake Mushroom in warm water until softens, should be about 5-10 minutes. Once softened, de-stem, dice mushrooms and add to mixing bowl.
- 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.
- Place ground pork, Sesame Oil, Soy Sauce, half & half, egg, panko, and Japanese sake into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper.
- 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 2-3 minutes on each side until slightly browned.
- Transfer to serving plate and serve with dipping sauce of choice.
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