Heart-Healthy Chicken Gyozas
Discover the irresistible blend of flavor and health with these Heart-Healthy Chicken Gyozas, a lighter take on the beloved Japanese dumplings. Packed with lean, skinless chicken breast and vibrant vegetables like shredded cabbage and grated carrot, these gyozas are seasoned to perfection with garlic, ginger, and low-sodium soy sauce for a guilt-free indulgence. The cooking method combines pan-searing for a crispy golden base and steaming for tender, juicy filling, ensuring every bite is a textural delight. Ready in just under 45 minutes, this wholesome dish makes a perfect appetizer, snack, or even a meal to share. Serve them piping hot with a tangy, low-sodium dipping sauce for a heart-healthy twist that doesn’t compromise on flavor. Perfect for health-conscious foodies, these homemade dumplings prove that nutritious eating can be deliciously satisfying.
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Recipe Information
Ingredients
- 300 grams Chicken breast, skinless and boneless
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 stalks Green onions, finely chopped
- 1 cup Cabbage, finely shredded
- 1 medium Carrot, grated
- 24 pieces Gyoza wrappers
- 1 tablespoon Olive oil
- 0.5 cup Water
Instructions
Finely chop the chicken breast into small pieces or pulse in a food processor until ground.
In a large mixing bowl, combine chopped chicken, low-sodium soy sauce, sesame oil, minced garlic, grated ginger, green onions, shredded cabbage, and grated carrot. Mix until ingredients are evenly distributed.
Place a gyoza wrapper on a clean, dry surface. Add about a teaspoon of the chicken mixture into the center of the wrapper.
Use a little water to moisten the edge of the wrapper, then fold the wrapper in half, sealing the edges to create a half-moon shape. Press the edges gently to ensure they stick together, creating pleats if desired.
Repeat with the remaining filling and wrappers.
Heat olive oil in a large non-stick skillet over medium heat. Arrange the gyozas in the skillet, flat side down, in a single layer without overcrowding.
Cook the gyozas for about 2-3 minutes until the bottoms are golden brown.
Carefully add 1/2 cup of water to the skillet and quickly cover with a lid. Steam the gyozas for about 5-6 minutes, or until the water has evaporated and the gyozas are fully cooked.
Remove the lid and allow any remaining water to evaporate, cooking an additional 2 minutes for crisp edges.
Serve hot with your choice of dipping sauce, such as low-sodium soy sauce mixed with a dash of rice vinegar.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 9.9 g | ||
| Protein | 112.9 g | 226% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 208 mg | 16% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
