Deliciously keto Japanese Potstickers Gyoza made with soy paper for a flavorful twist on traditional dumplings! These delectable dumplings offer a unique twist on the traditional recipe, ensuring a fusion of taste and health.
With savory ground pork, delicate shiitake mushrooms, and a medley of aromatic spices, each bite is a burst of umami goodness.
Prepare to be captivated by the irresistible charm of these pan-fried delights, as they become the star of your next gathering or simply satisfy your cravings for a satisfying keto treat.
What are Japanese Potstickers Gyoza with Soy Paper?
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.
Fun Fact – although both Japanese gyoza and Chinese potstickers are all called potstickers, there are big differences in the way they are prepared and cooked.
- Japanese Gyoza – 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.
- Chinese Dumplings – 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.
What does Japanese gyoza taste like?
Japanese gyoza has a distinct and savory flavor profile that combines various umami-rich ingredients.
The filling, typically made with ground pork, shiitake mushrooms, garlic, ginger, and other seasonings, creates a deliciously balanced taste. The pork provides a rich and meaty flavor, while the mushrooms add earthiness and depth.
When pan-fried, the outer shell becomes slightly crispy, enhancing the overall texture and flavor.
The combination of these elements results in a delightful umami-packed experience that is both satisfying and addictive.
Are potstickers healthy?
Potstickers can be a part of a healthy diet when made with wholesome ingredients and consumed in moderation.
Choosing lean proteins and incorporating vegetables in the filling can increase their nutritional value.
Controlling portion sizes and opting for healthier cooking methods like baking or steaming also contribute to their healthiness.
However, it’s important to be mindful of the wrapper choice and consider alternatives like low-carb or gluten-free options for specific dietary needs.
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.
Why use soy paper and not gyoza wrappers?
Soy paper is used as an alternative to traditional gyoza wrappers for several reasons, particularly when aiming for a keto or low-carb diet. Here are some key considerations:
- 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.
What ingredients do I need to make gyoza potstickers?
- Ground Pork – preferred with greater than 20% fat content.
- Cabbage – fresh and chopped.
- Dried Shiitake Mushroom – purchased in a package at an Asian grocery store. Place in warm water to rehydrate and chop.
- Garlic – freshly grated garlic.
- Ginger – freshly grated ginger.
- Green Onion –
- Egg – white or brown eggs, beaten.
- Half & Half – also known as half cream in other parts of the world. Can also use cream or milk if preferred. We do not recommend using plant-based milk as it will create an acidic taste when cooked.
- Salt – sea salt preferred.
- Black Pepper – ground.
- Panko – use your preferred panko of choice. Bread panko for a regular diet and pork panko for a low carb diet.
- Toasted Sesame Oil – toasted 100% sesame seed oil that should have a dark brown color.
- Soy Sauce – low sodium recommended. Use tamari for gluten-free and coconut aminos if preferred.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine.
- Gyoza Wrapper – soy paper for a keto, low-carb, and gluten-free option. Can use regular gyoza wrapped if preferred following this recipe.
- Neutral Oil – vegetable oil, safflower oil, canola oil and soybean oil all work well.
- Ponzu – citrus-flavored soy sauce that comes in a bottle. Mizkan brand is preferred, which can be purchased at most Asian supermarkets.
- Distilled White Vinegar – store brought distilled white vinegar.
What are the instructions to make Japanese gyoza potstickers?
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 is the nutrition information for this Japanese potstickers recipe?
- 149 Calories
- 1g Carbohydrates
- 1g Fiber
- 9g Protein
- 12g Fat
- 34mg Cholesterol
- 395mg Sodium
- 149mg Potassium
- 8mg Calcium
- 1mg Iron
- 12ui Vitamin A
- 1mg Vitamin C
Looking for other healthy Japanese recipes?
- Japanese Beef Steak Tataki
- Japanese Beef Bowl Gyudon
- Japanese Sliced Beef Stew Nikujaga
- Japanese Beef Fried Rice
- Japanese Menchi Katsu Hamburger Cutlet
Now, let’s get making this Japanese Potstickers Gyoza with Soy Paper recipe!
- 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
- 1/2 oz Unflavored Pork Rinds (1 tbsp if using Pork Panko or regular panko)
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- 1 tsp Japanese Sake
- 9-10 Sheets Soy Paper (or potsticker/gyoza wrapper of choice)
- 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
Directions
1) Gather all the ingredients.
2) 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.
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 processor. Note – Skip this step if you are using Pork Panko or regular panko.
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) Place ground pork, Sesame Oil, Soy Sauce, half & half, egg, and Japanese sake into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper.
9) Fold over Soy Paper horizontally (longways) and cut. You should end up with 18-20 square pieces.
10) 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.
11) 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.
12) Transfer to serving plate and serve with dipping sauce of choice.
Hope you enjoy your Japanese Potstickers Gyoza with Soy Paper!
If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of healthy Asian inspired recipes!
Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!
Japanese Potstickers Gyoza with Soy Paper
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 oz Pork Rinds 1 tbsp if using Pork Panko or regular panko
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- 1 tsp Japanese Sake
- 9-10 Sheets Soy Paper or potsticker/gyoza wrapper of choice
- 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. Once softened, de-stem, dice mushrooms and add to mixing bowl.
- 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 or regular 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.
- Place ground pork, Sesame Oil, Soy Sauce, half & half, egg, 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.
Video
Nutrition
*This page contains affiliate marketing links*
Should be “Ponzu” not “Ponzo”. Looks good guys, keep em coming!! Grateful for all your hard work.
You are absolutely right!!! Thank you very much for catching that and we will correct it right away!
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! 🙂
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!
Need to try these, miss gyoza so much !
For sure!! I love my gyoza’s very much too!
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!
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!
We’re you able to get the wrapper to be crispy? Mine tasted good but no crunch 🙁
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.
Hmm think the Soy wrappers will steam nicely? I am thinking of cooking up Shumai.
Hey Alyssa! We’ve never steamed it before, but I’m leaning towards no. I don’t think the soy papers sticks strong enough to withstand the moisture from steaming.
How do you get the soy wrappers to stick together?
Hey Anna – we use water and it sticks.
Hi, would these soy wrappers work to make more fluffy dumplings instead of a flatter gyoza like in this recipe? Thanks!
Hi Runi! I think you could, but you would have to use the larger party-size soy wrappers and cut them to size, which ends up in quite a bit of wasted soy paper. Also keep in mind that soy paper is pretty finicky to work with, so it might be hard to shape it exactly how you want.