Daikon Radish Potstickers - Low Carb, Keto Friendly, Gluten Free, Paleo

Daikon Radish Potstickers (Japanese Gyoza) / Low Carb / Gluten Free / Paleo

Published on September 2, 2018
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Daikon Radish Potstickers - Low Carb, Keto Friendly, Gluten Free

Daikon Radish Potstickers (Japanese Gyoza) – Low Carb, Keto Friendly, Gluten Free, Paleo

This is a very popular way of eating potstickers among low-carbers here in Japan. So, I actually wanted to make a recipe video of these daikon radish potstickers for a long time to let low-carbers in other countries know, but I wasn’t sure if daikon radish was easily available in other Western countries, especially in the US. (I know that they are available in New Zealand because I bought them several times in local shops when I was studying there.) Then, recently, I started to see a lot of people talking about daikon radish in some low carb / keto groups on Facebook, so I finally decided to. (It seems that they are available in Asian markets?)

Then, I saw another low carb blogger publishing a recipe video of daikon radish potstickers the other day, which made me depressed because the day when I saw that recipe video was about a few days after I shot a recipe video of these daikon radish potstickers of mine. I usually (probably not always though…) try not to publish recipes that are similar to those by other low carb bloggers because I want to be creative and unique. However, I have to publish this one no matter what. The reason? It’s because I shot this recipe video on the day my father passed away. The time he passed away in the hospital was 3.10am. When I came back to my place from the hospital after sending him off to the undertaker, it was only 5.30am. Needless to say, I couldn’t go back to sleep because all I could think about was my father. So, I decided to devote my energy to meal prepping and video shooting. I cried several times while cooking, of course, but it took my mind off his death most of the time. One of the meals that I cooked was these daikon radish potstickers, which somehow took a lot more video shooting time than other recipes of mine and made me so exhausted… So, when I saw that other blogger’s video of daikon radish potstickers, I was so shocked… I work full-time, so it usually takes me two to three weeks to publish after any video shooting. I can only make time for editing videos and writing recipes on this blog on weekends, so I’m finally ready to publish this now, two weeks after my father’s death.

Daikon Radish Potstickers - Low Carb, Keto, Gluten Free

I wrote about my father’s death in this post. Someone left me a warm comment, but asked me not to publish it, so I just want to express my gratitude to her here in this post. Thank you ❤

You need to slice your daikon radish as thinly as possible, then salt the slices and let stand for 10 minutes until they get softer. By following all this, the daikon radish slices won’t crack when folding in half (yep, I’ve been there!) and they will stick to the filling without using potato starch which is usually called for by almost all of the daikon radish potsticker recipes.
I’m not a huge fan of daikon radish to be honest, so if I can enjoy these daikon radish potstickers with no problems, you can enjoy them too 🙂 By the way, ‘daikon’ actually means ‘radish’ in Japanese, so ‘daikon radish’ sounds ‘radish radish’ to me :p

 

 

 

 

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Daikon Radish Potstickers (Japanese Gyoza) / Low Carb / Gluten Free / Paleo

Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 2
Author Miyuki

Ingredients

Wrappers

  • 3 inches (7.5 cm) long Daikon Radish, Peeled (Diameter: about 3 inch / 7.5 cm)
  • 2 tsp Salt

Filling

  • 9 oz Ground Pork (255 g)
  • 3 oz Cabbage, Finely Chopped (85 g)
  • 2 tsp Grated Ginger (OR 1 tsp Grated Ginger + 1 tsp Grated Garlic)
  • 1 tsp Soy Sauce (Use Coconut Aminos for Paleo)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Sesame Oil (For Frying)

Dipping Sauce

  • 3 tbsp Soy Sauce (Use Coconut Aminos for Paleo)
  • 2 tsp Apple Cider Vinegar

Instructions

  1. Slice the daikon radish as thinly as possible, using a cabbage slicer.

  2. Salt the daikon slices in a tray and let stand 10 minutes until softer.

  3. Rinse the slices. Pat them dry with paper towels. Set aside.

  4. In a mixing bowl, combine the ground pork, cabbage, ginger, soy sauce, salt, and black pepper. Knead the mixture by hand until uniform.
  5. Place about 1.5 teaspoons of the meat mixture on one slice of daikon and fold in half. Press lightly so that the daikon slice will stick to the filling. Repeat for the rest of the daikon slices.
  6. Add half of the sesame oil to a frying pan and spread out on the pan. (Probably 2 rounds of pan frying will be needed, so half of the oil is added here.) Place half of the potstickers on the pan, then turn the heat to medium. Cook until the bottom becomes golden brown. Turn over and cook with a lid on over low heat for 3 – 5 minutes until cooked through. Repeat with the remaining potstickers.

  7. Mix the soy sauce and apple cider vinegar together for dipping sauce.

Recipe Notes

Per Serving (1/2):

Calories 448 kcal, Protein 26.5 g, Total Fats 32.4 g, Total Carbohydrates 9.2 g, Dietary Fiber 2.3 g, Sugar 6.8 g

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