GYOZA, am I right?

(David Jackson) #1

Who doesn’t like gyoza? Right? They’re amazing little mouthfuls o awesome. So, who’s got a Keto gyoza analog to share?

(Susan) #2

I have no clue what that is =).

(Bob M) #3

Apparently, they are Japanese pot stickers. I never heard of them, either.

(Susan) #4

OKay, thanks, Bob =).

(Jo O) #5

Any gyoza filling recipe should be fine.
You could blanch cabbage leaves as the skin.
And cook the same way.

I just find it fiddley.

Easier version:
Make the filling recipe.
Form into small meatballs & pan fry.
Pan fry some Napa cabbage.

Use the same sauce for dipping. Substitute a sweetener for the sugar.

Hope this helps.

(Bob M) #6

I was going to say that an actual pot sticker, with a covering where you boil it, might be tough. NomNom Paleo does a “paleo” pot sticker:

She implies you can make them keto or low carb, but I think there’s a lot of cassava flour and arrowroot powder involved. It also seems like a ton of work.

(David Jackson) #7

I was figuring this would be the most likely suspect. I considered cabbage rolls but too fragile after frying and steaming.

(Brandy) #8

I’m going to get to work on this problem. Seriously. I’m taking the pork mince out of the freezer right now.

(David Jackson) #9

Let us know!!

(Brandy) #10

Ill report back :yum:

#11

My question is what would you substitute for the mirin? I doubt it would taste right just subbing in some sweetener.

(Cancer Fighting Ketovore :)) #12

I made some keto ravioli using very thinly sliced deli meat as the casing, then pan-fried them. I thought they were pretty good, but my kids weren’t thrilled (didn’t like the ricotta cheese). I’ll bet you could make the filling similarly for potstickers and then use the deli meat instead of the carby shell :slight_smile:

(David Jackson) #13

To be honest, I just dip in soy sauce. If anything. I’m usually too busy stuffing my face to remember to dip them

(Parker the crazy crone lady) #14

I love gyoza. Not having the outer wrapping would change it up, but steaming up the filling and dipping the balls into soy sauce would probably be nice.

(Full Metal KETO AF) #15

Steamed Fathead dough?

(Jo O) #16

A small amount of ACV will substitute for mirin.

(David Jackson) #17

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I have a hard time cooking for 1

Here’s my Gyoza stuffing recipe.

https://carbmanager.page.link/qeHv

(Brandy) #18

Reporting back:
-Thin crepey omelette dumpling- fail. The top gets too rubbery and the bottom gets that gross burned egg taste.
-Fathead dough- fail. The top melted into the bottom of the pan the minute the steam arrives. I should have known that.
-Cabbage: part win, part fail. Taste is great. Texture is a different cuisine. If I have to miss the dough, I’m just going to make filling meatballs, as was suggested by others before me. There’s wisdom there.

But I got two things out of the deal. Firstly, I decided on a Chinese style pork and ginger filling. So delicious. I have really missed that taste. And secondly, I made a new batch of homemade chili oil using avocado oil. And it’s delicious. And I have at least a couple of months worth now.

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(James McCabe) #19

what about using a slightly thicker bzoodle crep for the dough part? Carl? Can you bzoodle machine crank out little squares like you can buy for egg rolls and such?

(David Jackson) #20

@Wahinewanders thanks for the update. :sunglasses: I admit the cabbage sounded awesome at first but since cabbage inside, I got lazy. This tastes amazing though.

How did you make your chili oil?