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These delicious gluten free potstickers are made the healthy way with daikon radish instead of wrappers. These paleo potstickers are perfect for a low carb or keto diet! Originally published in 2016, I updated this recipe with better pictures, a video and better instructions!
Traditional Japanese Gyoza
I recently went to a Japanese pub with some of my friends and saw that they were advertising gluten free potstickers that were low carb. Curious as to what those were, I ordered a batch because I had never seen Japanese gyoza that were low carb before.
When the paleo potstickers arrived at our table, I realized that they had not used a dough to wrap them. Instead they had used thinly sliced daikon radish. What a genius idea! I decided to try my hand at making these low carb potstickers as soon as I had the chance.
I find that these paleo potstickers are even better than the real thing because the daikon is so crunchy and soft at the same time. I love to make these gluten free potstickers as I can fry them the traditional way and give the bottom a nice golden colour.
We call postickers gyoza in Japanese and they are usually filled with pork and cabbage. It's not very common to find other varieties of Japanese gyoza here, whereas in Canada you can find chicken and vegetables, seafood and so on. I think the most common filling in Japan for dumplings, potstickers, or shumai is usually pork.
Other popular Japanese recipes that use pork and cabbage that you can check out are my keto paleo shrimp and pork shumai that are meatballs made covered with shredded cabbage instead of a wrapper, and my napa cabbage and pork belly hot pot which consists of layers of napa cabbage filled with delicious pork belly and simmered in a delicious homemade broth.
How to make Paleo Potstickers
These paleo potstickers are made using thinly sliced daikon radish. A daikon radish is a type of Japanese radish that is very long, thick and white. It's usually sold in any grocery stores, at least in Canada, but if you can't find it, try going to an Asian grocery store. They should have some as it's a pretty popular vegetable to use in Asian dishes.
Using a cabbage shredder, you'll need to thinly slice your daikon. It's very important that you use a cabbage shredder and not a knife because the daikon absolutely needs to be sliced as thin as possible.
If your daikon radish isn't thin enough, you won't be able to fold it in half as it will crack in half when you try to fold the low carb potsticker. Make sure to use a cabbage shredder in order for this recipe to work!
Once your daikon radish is all sliced up, combine all of the gyoza ingredients in a bowl after having chopped, minced and crushed the different vegetables. Knead the meat mixture with your hands and your daikon slices are ready to get filled up.
You'll want to add 1-2 teaspoons of the meat mixture on one half of the daikon slice. You'll then fold the other half of the daikon slice over the meat. Traditionally, we would sprinkle some potato starch over the daikon slices and meat so that they can stick to each other better, but since these are low carb and paleo, that's not an option.
That is why it's extremely important to slice the daikon radish as thinly as you can. The thinner it is, the easier it'll be to fold over the meat and stick to it. If it's too thick, the slice will just open up and not stick to the meat.
Once all of your daikon slices are filled with meat, simply line them up in a frying pan with some sesame oil. Fry, without moving them, a couple of minutes, then add a bit of water, cover, and let the water completely evaporate.
The paleo potstickers are then ready to serve and be dipped in the homemade potsticker dipping sauce.
Japanese Gyoza Ingredients
Gyoza ingredients will defer depending on what kind of Japanese gyoza you are making. In Japan, postickers are usually made with pork and cabbage, but there are many other varieties in other countries. Other varieties can include chicken, beef, seafood, vegetarian or fish.
Traditional Japanese gyoza ingredients include ground pork, cabbage, garlic chives, fillers and seasonings. The fillers and seasonings used are usually potato starch and soy sauce. For a paleo version, I simply switched the potato starch for almond flour and the soy sauce for coconut aminos.
I think really important gyoza ingredients to have in your paleo potstickers are the grated ginger and crushed garlic cloves. The ginger and garlic are the main stars of these gluten free potstickers so definitely try to not forget them! Also, try to use fresh ginger and garlic as the tube version is just not going to cut it in terms of flavour.
Japanese gyoza is usually wrapped in a wheat or rice wrapper, but because these are paleo, I wrapped these keto potstickers in some thinly sliced daikon radish. You could even use boiled cabbage leaves or thinly sliced eggplants if you wanted.
What goes in a potsticker dipping sauce?
Traditionally, posticker dipping sauce is made with soy sauce, rice vinegar and chili oil. However, to keep this sauce paleo friendly, I have switched the soy sauce for coconut aminos and the rice vinegar for normal white vinegar.
An equal amount of soy sauce and vinegar ensures that the dipping sauce has a salty, sour and spicy taste to it, which accompanies the Japanese gyoza very well. I personally like to add a bit of sesame oil to my potsticker dipping sauce as I love the taste of sesame.
If you're not comfortable using chili oil, you could always use a mixture of sesame oil with some crushed chili flake powder instead. As long as you have some sort of spiciness in there, your potsticker dipping sauce should be perfect.
This potsticker dipping sauce can also be used in a variety of other dishes. You can use this dipping sauce to dip my keto tempura.
Tips to make these Keto Paleo Potstickers.
Read the following tips and you'll always end up with a successful recipe! If you have a question that's not answered in the following tips, please leave a comment below and I will answer it as quickly as possible!
- If you can't eat pork, you can use chicken, turkey, or beef.
- Instead of daikon radish, you can use thinly sliced eggplant, zucchini, or boiled cabbage leaves. If you have aburaage, deep fried tofu skins, you can also use those.
- For a soy-free seasoning, I went for coconut aminos, but you can totally use soy sauce if you want.
- Try to use fresh ginger and garlic instead of the tube versions. It tastes much better!
- Make sure to slice the radish as thin as you can. If you cut it too thick, you'll have a hard time folding the gyoza in half.
- Instead of garlic chives, you can use green onions.
- Cooking the daikon gyoza in sesame oil gives them a nice fragrant taste. I highly recommend it!
- Make sure you cover the frying pan so that the steam of the water can cook the pork completely! You don't want to have raw pork in the middle of your low carb potstickers!
Gluten Free Potstickers
- 4 leaves (4 leaves) cabbage
- 2 cloves (2 cloves) garlic
- 1 bulb (1 bulb) ginger (20g)
- ½ bunch (0.5 bunch) Japanese garlic chives (or green onions)
- 350 g (12.35 oz) ground pork
- 1 (1 ) egg
- ¼ tsp (¼ tsp) dashi powder (or chicken, beef, vegetable bouillon)
- ½ tsp (½ tsp) salt
- ½ tsp (½ tsp) black pepper
- 1 tbsp (1 tbsp) coconut aminos
- 1 tbsp (1 tbsp) blanched almond flour
- 2 tbsp (2 tbsp) sesame oil
- ¼ (0.25 ) daikon (300g)
- ¼ cup (0.25 cup) water
- Thinly mince the cabbage and garlic cloves. Grate the ginger. Thinly chop the garlic chives. Using a cabbage shredder, slice the daikon into 40-50 thin slices. Make sure you slice them as thin as you can. Too thick and they'll break in half when you fold them.
- In a large bowl, mix together the minced cabbage, garlic, ginger, garlic chives, ground pork, egg, dashi, salt, pepper, almond flour and coconut aminos. Knead the meat mixture with your hands until all of the ingredients are smoothly mixed together.
- Add about 1-2 teaspoons of meat mixture over one slice of daikon and fold in half. Repeat until there is no more meat mixture.
- Drizzle the sesame oil inside a non-stick frying pan and line up the potstickers. You can squish them together (don't worry they won't stick together).
- Fry on medium heat for 2 minutes and pour the water over. Cover with a lid and let steam for 4-5 minutes. Take off the lid and let the potstickers sizzle until the bottom turns golden brown. Turn off heat.
- In a small separate bowl, mix together the vinegar, coconut aminos and chili oil.
- To serve, dip each potsticker inside the dipping sauce and eat hot!
WATCH THE RECIPE VIDEO (must disable adblocker)
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