Thursday, 21 May 2015

Low Carb Gyoza & Fried Rice

Wednesday Dinner

- Low Carb Gyoza
- Low Carb Cauliflower Fried Rice
- Egg & Wakame Clear Soup

This low carb version is the only Gyoza I make at home these days.  It doesn't have the crispiness of the real thing but it is a pretty good substitute and hubby and I love them a lot.  I used the pork mixture in freezer for the filling which had dill and green apple in it, not a typical Gyoza flavour but still good.  If you want Gyoza flavour, season pork mince with garlic, ginger, spring onion, cabbage, soy sauce and sesame oil.  I sometimes use beef mince and chillies for Nepalese Momo style.  Play with flavours, there are no rules!

Low Carb Gyoza Recipe (Serves 2~3)


  • 1 eggplant (smaller ones are better)
  • 250g pork mince
  • veggies of your choice (e.g. cabbage)
  • ginger, garlic, minced
  • salt or soy sauce to taste


  1. Make Gyoza filling by mixing pork mince and veggies
  2. Cut eggplant in half lengthwise then slice crosswise into 1.5cm thickness with slit in the middle
  3. Stuff the filling in the slits
  4. Arrange eggplant in a frypan and turn the heat on
  5. When the frypan is hot, add 1/2 cup water and put a lid on
  6. It is ready to eat when all the water is evaporated (remove the lid if necessary)


  • You could steam instead of pan-frying

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