Are you looking for the best healthy dumplings to cook at home? These pan-fried dumplings replicate the authentic gyoza you’d eat in Japan. The one difference is that these gyoza are perfect for your healthy diet! (low carb, gluten-free) Learn how to cook them the perfect golden brown.
Everyone in my family loves gyoza, especially my sister, Liz.
We’ve been making homemade Japanese dumplings since we were kids.
As an adult, I still want to devour an entire plate of gyoza by myself just like when I was teenager.
But are Dumplings Healthy?
I’m no longer in my 20s or 30s.
For years, I rationalized that the wonton skins were thin, so gyoza weren’t that high in carbs.
Then, I got some good advice from a friend.
“Come on, Matt. Wake up! Stop lying to yourself!” (LOL)
But wait. What if gyoza was a healthy, diet food?
Did you believe me if I said these gyoza are low-carb and gluten-free?
Try these dumpling-shaped healthy, weight-loss miracles for yourself.
How Healthy are Dumplings?
If your diet is gluten-free, low carb, keto, or just healthy in general, gyoza are most not likely on your plate.
This recipe for healthy dumplings will change that.
“Hello, gyoza! Welcome back to my belly, old friend!”
The wonton skins you buy from the store, or make at home, are made from flour, water, and a little salt.
The dough is roughly equivalent to what you’d use to make a pastry, minus the fat.
No, regular gyoza aren’t that unhealthy. But both you and I know that you’re not going to stop after having one or two.
Healthy Dumpling Wrappers
If you look closely at these gyoza, you’ll see that they aren’t wrapped with wonton skins.
If you look even closer, you’ll see the texture on the wrappers.
For my healthy “wonton wraps”, I used thin slices of daikon radish.
Daikon radishes are one of the most keto-friendly vegetables, with only 2.7 g of net carbs per serving.
If you have no idea what daikon is or you don’t live in Japan, don’t give up.
Daikon may be available at upscale supermarkets like Whole Foods or your local Asian grocery store.
If you don’t have any luck finding Japanese daikon, thin slices of zucchini would also work.
You can check out my other healthy dumpling recipe that uses zucchini here.
Healthy Dumplings with Wrappers made from Daikon Radish
When first attempting to make gyoza with daikon slices, I faced an obstacle:
too much moisture.
First, all the water in daikon made it difficult to wrap the dumplings. The edges of the round daikon slices wouldn’t stick together.
Then, once I started to cook them, my fry pan quickly turned into “soup gyoza”. All the unwanted moisture made it hard to make them crispy golden brown like regular gyoza.
I discovered the