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    Home ยป Eating Out Low Carb ยป Low Carb Japanese Recipes ยป Keto Paleo Gluten Free Potstickers

    Keto Paleo Gluten Free Potstickers

    August 22, 2018 by Ashley 26 Comments

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    Keto Paleo Gluten Free Potstickers - My PCOS Kitchen - Delicious low carb potstickers that use thinly sliced daikon radish instead of wraps!

    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!

    Homemade Japanese gluten free potstickers with a dipping sauce on the side.

    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.

    Daikon potstickers lined in a frying pan ready to get fried.

    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 slicer 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 pot sticker. Make sure to use a cabbage slicer 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.

    Steps needed to make paleo Japanese gyoza.

    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 pot stickers are then ready to serve and be dipped in the homemade pot sticker dipping sauce.

    Japanese Gyoza Ingredients

    ingredients needed to make low carb potstickers

    Gyoza ingredients will defer depending on what kind of Japanese gyoza you are making. In Japan, pot stickers 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 amino.

    I think really important gyoza ingredients to have in your paleo pot stickers are the grated ginger and crushed garlic cloves. The ginger and garlic are the main stars of these gluten free pot stickers 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 flavor.

    Japanese gyoza is usually wrapped in a wheat or rice wrapper, but because these are paleo, I wrapped these keto pot stickers in some thinly sliced daikon radish. You could even use boiled cabbage leaves or thinly sliced eggplants if you wanted.

    Japanese potstickers dipping sauce drizzled over healthy potstickers

    What goes in a pot sticker dipping sauce?

    Traditionally, pot sticker 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 amino 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 pot sticker 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 pot sticker dipping sauce should be perfect.

    This pot sticker 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 Pot stickers.

    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 amino, 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 pot stickers!

    Recipe Card

    Japanese potstickers dipping sauce drizzled over healthy potstickers
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    5 from 4 votes

    Gluten Free Potstickers

    Delicious low carb, paleo and keto potstickers to make at home!
    Course Dinner
    Cuisine Japanese
    Keyword daikon gyoza, japanese gyoza, keto potstickers, low carb potstickers, paleo potstickers
    Prep Time 15 minutes minutes
    Cook Time 8 minutes minutes
    Total Time 23 minutes minutes
    Servings 4 servings
    NET Carbs
    calories 365kcal
    Protein
    Fat
    Cook Ashley

    Ingredients

    • 4 leaves cabbage
    • 2 cloves garlic
    • 1 bulb ginger (20g)
    • ยฝ bunch Japanese garlic chives (or green onions)
    • 350 g ground pork
    • 1 egg
    • ยผ tsp dashi powder (or chicken, beef, vegetable bouillon)
    • ยฝ tsp salt
    • ยฝ tsp black pepper
    • 1 tbsp coconut aminos
    • 1 tbsp blanched almond flour
    • 2 tbsp sesame oil
    • ยผ daikon (300g)
    • ยผ cup water

    Dipping Sauce

    • 1 tbsp coconut aminos
    • 1 tsp vinegar
    • ยฝ tsp chili oil

    Instructions

    • 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)

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. April

      January 15, 2020 at 1:46 am

      Would you recommend aburaage for the wraps as well?

      Reply
      • Mira

        January 15, 2020 at 3:07 am

        Hi April, I've made them multiple times with aburaage and it works really well. I personally like daikon better, though.

        Reply
    2. K & J

      October 12, 2019 at 11:38 am

      I ordered from your Dashi Powder link, which turns out to be fish flavored-I didnโ€™t pay attention to the flavor of the bouillon when I ordered.
      Should we use your recipe suggestion of chicken, beef or vegetable? Iโ€™m a bit leery of using the fish Dashi for this recipe.

      Reply
      • Mira

        October 13, 2019 at 2:58 am

        It doesn't really taste like fish, but you can use whichever one you prefer.

        Reply
    3. The Bearded Hiker

      April 02, 2019 at 12:38 pm

      I can't wait to try this. I made some kimchi and I have this HUGE daikon left. We've been eating it as a snack and in salads, but I was in search of something else to do with it - thanks!

      Reply
    4. Robin

      March 18, 2019 at 2:08 am

      5 stars
      These were awesome! The only daikon radishes I could find were slightly bigger than a carrot so I halved the meat part. They came out super small, but still filling. My non low carb picky kid loved them. She couldn't believe how they tasted like regular potstickers.

      Reply
    5. Suzanne

      November 27, 2018 at 5:35 pm

      These look SO GOOD! Thanks for the recipe. I can't wait to give it a try!

      Reply
    6. JustPamela

      October 13, 2018 at 5:08 am

      I'm just wondering if I could use the daikon in place of wonton wrappers in won ton soup? Would they hold together?
      Thanks for an amazing recipe!

      Reply
      • Mira

        October 15, 2018 at 12:22 am

        Ahh no they wouldn't. You would need some actual wrappers for that.

        Reply
    7. April

      September 23, 2018 at 12:25 pm

      I currently live in Japan as well (Okinawa) and have PCOS. Iโ€™ve had it for 11 years but have done nothing to really manage it. Doctors tend to not be too concerned with you having it as long as you can have children, and I have had four amazing children. I even had one OB say I must not really have it... um, okay, just do an ultrasound of my ovaries, mister. ๐Ÿ™„ The symptoms are so pesky though. I am just now really educating myself because my weight gain has gotten out of control. I started eating low carb (<22 g carbs/daily) 6 days ago and so far itโ€™s going well. Finding things here in Japan is tricky though. And the cravings for delicious Japanese food is strong so I am just thrilled to have found your page! I have some daikon in the fridge, I canโ€™t wait to give this recipe a try! Thank you!!

      Reply
    8. Make

      August 25, 2018 at 12:09 pm

      Elaine, I''m afraid oyster sauce is pretty hard to swapโ€”its flavor is unique. Coconut aminos can be used for soy sauce but not oyster sauce. If you like, you can search for some options online, but oyster sauce is the only one I tested for this recipe.

      Reply
    9. Mira

      May 22, 2018 at 4:35 pm

      How many potstickers does this recipe make, 40?
      Your nutrition profile says "1" is the serving, but that seems small, given the size of the daikon slices.
      How many potstickers are there in one serving?

      Reply
      • Mira

        May 23, 2018 at 11:01 pm

        Hi, the recipe makes about 40-50, and in the recipe card it says 4 servings. So the nutritional info is for 1 serving.

        Reply
        • Yvonne

          February 26, 2019 at 3:19 pm

          5 stars
          I was going to ask the same thing. So if it makes 40 Iโ€™m assuming that one serving is 10 of them. Is that correct?

          Reply
          • Mira

            February 27, 2019 at 3:47 am

            Yes, that's correct.

            Reply
    10. Becca

      March 19, 2018 at 12:11 am

      5 stars
      I made these again tonight. They are wonderful and really hit the spot!

      Reply
    11. James

      February 26, 2018 at 2:26 pm

      5 stars
      These are absolutely delicious! Thanks so much for making these. Using daikon was really smart.

      Reply
    12. Erina

      February 09, 2018 at 8:20 pm

      As someone who is Japanese with PCOS, you have made me so happy! What an incredibly smart idea. Thank you!!

      Reply
      • Mira

        February 09, 2018 at 11:44 pm

        Hi Erina!
        How interesting! Do you live in the US or Canada? I live in Japan and PCOS is practically non-existent in Japanese ladies. I knew another Japanese lady who was fine for years and 5 years after moving to the US she got PCOS after gaining lots of weight. I got the idea from Japanese people for this recipe!

        Reply
    13. Cathy

      September 17, 2017 at 2:26 pm

      I have a question...you frequently refer to a 'cabbage shredder'...what is that?

      Reply
      • Mira

        September 17, 2017 at 3:27 pm

        This thing: https://images-na.ssl-images-amazon.com/images/I/618Z%2BErEjvL._SL1000_.jpg

        Reply
        • diana

          January 20, 2019 at 3:34 pm

          We call that a mandolin where I'm from

          Reply
    14. judithincalgary

      April 09, 2017 at 5:15 am

      Well, I made your recipe. You're a genius! Daikon radish held up incredibly well. I fiddled with the recipe by swapping out the pork for a firm fleshed white fish (I used cod, but I think I'd try something else - the flavour of the fish was overpowering). I stuck it in a slow cooker and steamed it that way (because I was transporting the dish for the book club meeting tonight).

      This is a wonderful substitution for the wonton wrappers. Thank you!

      Reply
      • Mira

        April 12, 2017 at 7:07 am

        Thanks for commenting and sorry for the late reply! I'm so glad you enjoyed them!! I've never tried using fish before so I'll definitely try that!!

        Reply
    15. Yum Girl

      August 22, 2016 at 5:10 pm

      Welcome to Yum Goggle! We are following you on all social media and hope you will follow us back. We will do our best to tag you each time we promote y our posts. Kelli at YG!

      Reply

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    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

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