Pan-Seared Japanese Pork Gyoza
A keto-friendly twist on traditional Japanese gyoza, pan-seared to perfection.
Ingredients
- ●1 package (about 20 wrappers) Pork Gyoza Wrappers
- ●1 pound Ground Pork
- ●1/4 cup finely chopped Scallionsfor garnish
- ●2 tablespoons Soy Saucefor serving
- ●2 tablespoons Coconut Oilfor pan-frying
- ●1 tablespoon grated Ginger
- ●1 clove minced Garlic
- ●to taste Salt
- ●to taste Black Pepper
Instructions
- 1
1. In a medium bowl, combine ground pork, soy sauce, ginger, garlic, salt, and black pepper. Mix well until just combined.
- 2
2. Lay a gyoza wrapper on a clean surface. Place a small spoonful of the pork mixture in the center of the wrapper.
- 3
3. Dip your finger in a small amount of water and run it along the edge of the wrapper.
- 4
4. Fold the wrapper into a half-moon shape by folding the bottom half over the filling, then pressing the edges together to seal.
- 5
5. Repeat with the remaining wrappers and filling.
- 6
6. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of coconut oil and swirl it around to coat the pan.
- 7
7. When the oil is hot, add a few gyoza (do not overcrowd the pan) and pan-fry until the bottom is golden brown, about 2-3 minutes.
- 8
8. Flip the gyoza over and pan-fry until the other side is also golden brown, about 2-3 minutes.
- 9
9. Remove the gyoza from the pan and place them on a paper towel-lined plate to drain excess oil.
- 10
10. Repeat with the remaining gyoza.
- 11
11. Serve the pan-seared gyoza hot with soy sauce for dipping. Garnish with chopped scallions.