Gyoza with chicken, water chestnuts and coriander pesto (recipe)
| Gyoza with chicken, water chestnuts and coriander pesto (recipe) | |
|---|---|
| Name | Gyoza with chicken, water chestnuts and coriander pesto |
| Ingredients | Skinless chicken breast • Water chestnuts • Lemongrass • Fresh ginger • Garlic cloves • Fresh coriander leaves • Fish sauce • Water |
| Cooktime (in hours) | 0.5 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1 |
| Keto friendliness | Keto friendly |
| Calories | 21.1 |
| Fat | 0.8 |
| Protein | 1.5 |
| Carbohydrate | 2.1 |
| Fiber | 0.3 |
| Net carbohydrates | 1.8 |
| Sugar | 0.5 |
| Saturated fat | 0.1 |
| Cholesterol (mg) | 3.4 |
| Sodium | 40.6 |
| Servings | 40 |
| Yield | 40 gyoza |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Gyoza with chicken, water chestnuts and coriander pesto (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Recipe instructions
- Make the coriander pesto by blending all ingredients from 'brown onion ' to 'sweet chili sauce' together in a food processor or blender.
- Drain and chop the water chestnuts and put into a mixing bowl. Add the minced chicken and mix together.
- Stir through the coriander pesto until all ingredients are mixed together. Work in batches of 10-12 for the remainder of the recipe.
- Place about 12 of the gyoza wrappers on a kitchen benchtop.
- Place a teaspoon of the mixture on each gyoza wrapper, placing the mixture on one 'half' of the wrapper.
- Moisten the edges of the wrapper with a little bit of water (I usually dip my finger in the water, and then run it round the edge of the wrapper).
- Fold the wrapper in half and press the edges together to seal. You'll need to press/pinch all round the edges to ensure a tight seal. The gyoza should be crescent/semi-circular shaped.
- Heat a medium/large sized fry pan and add some spray oil or additional cooking oil.
- When the pan is hot, add the gyoza and cook until slightly golden on each side - this should be a couple of minutes each side. Be careful when turning the gyozas over as the wrappers will be slightly soft and stretchy.
- When both sides are browned, add some water to the pan so that the base is covered. There should be about .5 cm of water on the base.
- Place a lid over the pan, and 'steam' cook for about 1-2 minutes.
- Remove the gyoza from the pan by sliding a flat spatula underneath them.
- Tip out any excess water from the pan, carefully wipe dry with a tea towel or kitchen paper and start again with the next batch.
Food tags
, For Large Groups
Gyoza with chicken, water chestnuts and coriander pesto (recipe) details
Time:
Prep Time in Hours and Mins:1H
"
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
