This is the best summer zucchini recipe that you’ve never even heard of. I call these new dumplings “bikini zucchini gyoza”.
Essentially, they’re gyoza wrapped with a zucchini bikini. And– oh baby!– they’re sizzling hot!
If you’re a lover of food in dumpling form like I am– I know I’m speaking directly to your heart. I could eat Japanese gyoza or Chinese potstickers every day.
If you’re someone who sticks to a healthy diet like me, we all still crave the foods we love, right?
Traditional gyoza are carb heavy. But these super healthy gyoza are low carb, keto-friendly, and can be easily made gluten-free. You can eat them to your heart’s content and still be able to wear your bikini this summer!
When Life Gives You Zucchini, Make Dumplings (said no one)
I started working on this recipe in the beginning of summer. Right now, zucchini are on sale at every supermarket that I go to in Tokyo.
If you’re a home gardener, I’m sure you can relate to having zucchini coming out of your ears.
When I was growing up, I remember my Grandma Mary and Aunt Cathy baking zucchini bread every summer.
That’s good stuff, but you can only eat and give away so much zucchini bread, especially if you follow a low carb diet like me.
So what do you do when you still have zucchini coming out of your ears after you’ve baked your zucchini bread?
Try out a new zucchini recipe for gyoza dumplings! I can tell you right now, your family and neighbors are going to worship you– “The Bikini Zucchini Gyoza Goddess”.
Accidental Zucchini Recipe: Pan-fried Dumplings
You can tell by my effort how much I like gyoza.
Small apartments in Japan typically don’t come with ovens. I bought a small oven specifically so I could create this recipe.
Like almost all of my recipes, these gyoza turned out awesome all by accident.
After baking them in my new oven, I put them in a frypan to make sure the insides were fully cooked. That’s how they turned out nicely browned on the outside, just like traditional pan-friend gyoza in Japan.
Below, I’ll explain how to bake the gyoza and get them that nice, golden brown color in your frypan.
Not your typical Zucchini Recipe
In an authentic Japanese kitchen, gyoza are typically filled with minced pork, chopped cabbage, garlic, and maybe some Chinese chives (nira).
If you’re aiming to make to low carb, keto gyoza that are as close to the real thing as possible, you could totally make these with the regular filling for gyoza.
Here are some authentic Japanese and Chinese recipes from some of my favorite food bloggers.
Two Non-traditional Fillings for Gyoza
On the recipe card below, I’ll give you two variations of non-traditional gyoza fillings. I like both equally.
These fillings are more Asian fusion (Indian, Thai, Chinese) than Japanese.
One variation is curry-flavored ground pork with chopped carrot.
The second one is ground chicken with cabbage, basil, fish sauce, and paprika powder.
Japanese gyoza tend to have garlic added and Chinese dumplings don’t have garlic.