Keto Cabbage Gyoza Recipe « MyLowCarbMeals (2024)

FAQs

What is a substitute for cabbage in gyoza? ›

The traditional gyoza dumpling uses Chinese cabbage as a part of filling. I replace Chinese cabbage with other greens such as kale, Swiss chard or spinach according to the season. Mince the kale fine and toss it with the salt. Let the kale stand for 10 minutes.

Dumpling Filling

Napa Cabbage: or substitute with Chinese cabbage. The cabbage leaves loosen up the meaty filling. I don't recommend using regular green cabbage as it's quite thick and not soft enough. Salt: To drain excess moisture from our cabbage.

Shaping Asian dumplings

To make the filling: If using Napa cabbage, rinse, pat dry, then sprinkle 1/4 teaspoon salt over the cabbage and let it sit for 10 to 15 minutes, or until it wilts and releases water. Squeeze the cabbage to drain the liquid.

Adding salt to your chopped cabbage before making the filling is not only for seasoning but also to help draw out moisture. After salting, remove any excess water and squeeze your cabbage dry before mixing your filling to avoid having watery dumplings!

Both work well in salads and slaws, but it's not a good idea to substitute one for the other in cooked dishes. For example, napa's texture and flavor make it an ideal choice for quick stir-fries. Regular cabbage isn't as delicate as napa, so it's a better choice for slow-cooked recipes.

They can all be good, but here, our goal is to perfect the classic combo of pork and Napa cabbage. The simplest recipes have you knead together pork, minced cabbage, and aromatics like garlic, ginger, and nira (Japanese garlic chives; scallions will do just fine).

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

In Japan, gyoza is almost exclusively pan-fried and steamed, served on its own or with a salty and tangy dipping sauce. Dumplings can be boiled, steamed, or fried; served as is, with a spicy sauce, or in a soup.

Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan.

How do you keep shredded cabbage crispy? ›

How to store cut cabbage: Either wrap it tightly in plastic wrap, in a large plastic bag, or in an air-tight container in your crisper. This will help to lock in your cabbage's natural moisture and reduce oxidation.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect. Savoy can be used in any recipe that calls for green cabbage.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

Serve alongside brown rice or rice noodles for a more filling, nutritious dinner.

Bok choy and napa cabbage are ideal substitutes owing to their crisp texture and ability to absorb flavors well, making them perfect for stir-fries, dumplings, and soups. For recipes requiring a more subtle flavor, such as in salads or lightly sautéed dishes, mizuna or arugula can offer an interesting peppery twist.

Recipe Notes

Or try savoy cabbage (as pictured), but if you prefer a softer wrap, use lettuce. Garnish: used nuts, lemon, carrots and cilantro as garnishes. Other options are: bean sprouts, alfalfa sprouts, pea shoots, chopped cucumber or radish. Instead of cashews, try toasted pine nuts, peanuts or sesame seeds.

I find that cooked lettuces readily absorb other flavors, so they're great in braises. Just think of lettuce, like Little Gems and romaine, as a fun substitute for cabbage in slow-cooked dishes.

To achieve perfectly thin-sliced cabbage, you can use a knife in a pinch, but it's often easier, quicker, and more precise to use a mandolin. (Just make sure to protect your hand from getting cut!)