Yaki Gyoza with Chicken

Yaki Gyoza with Chicken is a flavorful, low-carb Japanese dish that features crispy, pan-fried dumplings filled with savory chicken and vegetables. This delightful lunch option is both satisfying and easy to prepare, making it perfect for a quick yet delicious meal.

Ingredients

• Ground chicken - 250 grams
• Cabbage, finely chopped - 100 grams
• Green onions, finely chopped - 2 stalks
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Soy sauce (low sodium) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Egg, beaten - 1
• Almond flour - 50 grams
• Olive oil - 2 tablespoons

Steps

1. In a mixing bowl, combine the ground chicken, chopped cabbage, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, black pepper, and beaten egg. Mix well until all ingredients are evenly incorporated.
2. Take a small amount of the chicken mixture and place it in the center of an almond flour wrapper. Fold the wrapper in half to create a half-moon shape and pinch the edges to seal. Repeat until all filling is used.
3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Place the gyoza in the skillet, ensuring they are not touching each other. Fry for 2-3 minutes or until the bottoms are golden brown.
4. Add 50 ml of water to the skillet and cover with a lid. Allow the gyoza to steam for about 5-7 minutes until the water has evaporated and the chicken is cooked through.
5. Remove the lid and let the gyoza cook for another minute to crisp up the bottoms. Serve hot with a side of soy sauce or dipping sauce.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for a low-carb diet.

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