Daikon Radish Gyoza

Daikon Radish Gyoza is a delightful low-carb twist on traditional Japanese dumplings, featuring a savory filling wrapped in delicate, thinly sliced daikon instead of dough. Perfect for a midnight snack, these gyoza are light yet satisfying, packed with flavor and nutrients.

Ingredients

• Daikon radish - 300 grams
• Ground pork - 150 grams
• Green onion - 2 stalks, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 1 tablespoon for frying

Steps

1. Peel the daikon radish and slice it into thin sheets using a mandoline or sharp knife, aiming for about 2 mm thickness.
2. In a mixing bowl, combine ground pork, chopped green onion, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
3. Lay one daikon slice on a flat surface, spoon about 1 tablespoon of the pork mixture onto the center, and fold the daikon over to create a half-moon shape. Press the edges to seal, and repeat with the remaining daikon and filling.
4. Heat olive oil in a non-stick skillet over medium heat. Place the gyoza in the skillet, ensuring they are not touching, and fry for about 3-4 minutes until the bottoms are golden brown.
5. Add a splash of water (about 50 ml) to the skillet and cover with a lid to steam the gyoza for an additional 5 minutes.
6. Remove the lid and let any remaining water evaporate, allowing the gyoza to crisp up for another minute.
7. Serve hot with a dipping sauce made of soy sauce and a splash of rice vinegar, if desired.

Nutrition

• Calories: 250
• Protein: 20 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 550 mg
• Cholesterol: 45 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals, particularly vitamin C and potassium from daikon radish.

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