How to make 1 carb keto vegan gyoza dumplings | LCHF keto vegan

This is no doubt the best keto vegan dumpling recipe ever. Using the 1 carb keto flatbread dough you can already make to create these plump and crispy Japanese gyoza. Now you have something to go with your keto ramen :) Enjoy x

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Dumpling wrappers
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1carb flatbread dough
(Makes 12-13 dumplings)
1 carb keto flatbread: https://youtu.be/4MfPzlqguho
1 carb keto pizza: https://youtu.be/B8_5-WR_C1k

Fillings
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140g firm tofu
200g mushrooms
Ginger
Kimchi (optional)
1/2 teaspoon psyllium husks powder
Soy sauce
Ground white pepper
Toasted sesame oil

Dipping sauce
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Soy sauce
Rice vinegar
Toasted sesame oil
Fresh chilli or chilli oil (optional)
Fresh coriander (optional)

DIRECTIONS
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1. Pan fry mushroom and tofu to remove excess water

2. Place mushroom and tofu mixture in the food processor, add in ginger, psyllium husks powder, kimchi (optional), a dash of soy sauce, white pepper and salt to taste.

3. Pulse the mixture till well mixed in food processor.

5. Divide flatbread dough in 10-11 portions. Roll out with a rolling pin or tortilla press.

6. Make dumplings (see video instructions)

7. Add oil in a frying pan on medium heat. Place dumplings in the pan and cook for a minute or so till the oil heats up.

8. Add in 1 tablespoon "surprise water" and cover the pan and allow the dumplings to steam till thorough cooked.

9. Remove the lid and continue to fry the dumplings till the bottom of the dumplings are golden brown and crispy.

10. Make dipping sauce and enjoy!

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