Keto Cabbage Gyoza Recipe

• servings: 12 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

For the filling:

200g/ 7oz minced beef

1 small bunch green onions

1 leek

100g/3.5oz Chinese cabbage

2 tablespoons soy sauce

1 teaspoon sesame oil

2 cloves of garlic, pressed

Salt and pepper to taste

Fresh ginger, according to taste

Directions

Parboil white cabbage in salted boiling water for 20 minutes (the whole process is described above). Drain and remove excess water with a towel, core the cabbage (how described in the article above), and divide the cabbage into single leaves.

Chop the Chinese cabbage very finely. Cut the leek and spring onions into small, thin rings. Cut or grate the ginger (depending on how roughly you like it). Press the garlic. Mix the minced meat well with all ingredients, finally salt and pepper, but be careful with the salt, because the soy sauce is also very salty!

Lay out the cabbage leaves and place one teaspoon of stuffing on each, fold them up and close them tight.

Heat a pan with butter and put the Gyozas in it and fry. When they turn brown below (do not leave too light), pour water so that the gyozas are about halfway covered with water. Cover the pan and cook the gyozas until the water is absorbed (do not worry, despite the lid, the water is gone after a short time), which takes about 10-15 minutes.

Serve with soy sauce for dipping.

Nutrition

• Calories: 200
• Total Fat: 20 g