Description
Crispy-bottomed keto chicken dumplings with a juicy filling, using yam-flour wrappers and no alcohol. Served with a tangy dipping sauce for a Japanese-inspired, low-carb meal.
Ingredients
Ground Chicken, 300g (prefer lean breast for firm texture; thighs add moisture but increase fat content)
Napa Cabbage, 100g (finely shredded or chopped thinly—about 2 cups un-packed)
Gyoza Wrappers (enough for 12-16 dumplings; choose type A for crispiest result)
Scallions, 2-3 stalks (white parts minced into “1/4” dice; green parts for garnish)
Garlic, 1 clove (grated—creates umami foundation; optionally substitute with chipotle powder for heat)
Soy Sauce, 2 tbsp
Rice Vinegar (non-alcoholic), 1 tbsp (sake replacement)
Non-Alcoholic Mirin, 1 tbsp (alcohol-free sweet rice seasoning or substitute with sweet rice vinegar)
Salt, ½ tbsp (use flaky finishing salt for texture if possible)
Instructions
Heat 1 tsp neutral oil in a skillet over medium heat
Sauté grated garlic for 15 seconds, ensuring not to burn it
Add shredded Napa cabbage and stir-fry until wilted (~3 minutes)
Using a slotted spoon, remove cabbage from pan and press to drain excess moisture while warm
In a bowl, combine ground chicken with soy sauce, salt, non-alcoholic mirin, and rice vinegar for sake replacement, mixing until well blended
Place ~1 tbsp chicken mixture in center of each wrapper
Fold each wrapper into a half-moon shape without sealing edges with flour; gently press seams with fingers to ensure they hold
Heat 1 tsp oil in pan (no additional fat recommended), arrange dumplings spaced apart, and pan-fry for 1-2 minutes until bottoms are golden
Add 1/4 cup water to skillet (ensure it doesn’t touch dumpling tops), cover, and steam for ~3 minutes until wrappers are translucent and tender
Serve immediately with soy dip
Notes
Use parchment paper for easier cleanup during assembly
For extra firm cabbage, press drained residue on absorbent paper
Chicken thighs will raise fat/macros but enhance juiciness
Steaming should reduce cabbage leakage by ~90%
Dipping sauce: 2 tbsp soy sauce + 1 tbsp rice vinegar + chili paste
Opt for paper-wiping oil on sealed edges after pan-frying for perfect sear
- Prep Time: 25
- Cook Time: 20
- Category: Main dish
- Method: Pan-frying and steaming
- Cuisine: Japanese