Heart-Healthy Steamed Gyoza
Delight in a guilt-free indulgence with these Heart-Healthy Steamed Gyoza, a wholesome twist on traditional dumplings that's perfect for those seeking nutritious yet flavorful meals. Made with whole wheat gyoza wrappers and a lean ground chicken breast filling, these delicate dumplings are packed with vibrant napa cabbage, grated carrots, scallions, and aromatic ginger and garlic. Steamed to tender perfection, they retain their signature texture while cutting back on added fats. Pair them with a zesty dipping sauce of rice vinegar and low-sodium soy sauce, enhanced with a pinch of chili flakes for a kick. Ready in just 40 minutes, this recipe is ideal for a health-conscious appetizer or light main dish that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 24 pieces Whole wheat gyoza wrappers
- 8 ounces Ground chicken breast
- 1 cup Napa cabbage
- 1 medium, grated Carrot
- 2 stalks, finely chopped Scallions
- 2 cloves, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 1 tablespoon Low-sodium soy sauce
- 2 teaspoons Sesame oil
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 1 teaspoon (optional, for garnish) Sesame seeds
- 2 tablespoons (for dipping sauce) Rice vinegar
- 1 tablespoon (for dipping sauce) Low-sodium soy sauce
- 1 pinch (optional, for dipping sauce) Chili flakes
Instructions
In a large mixing bowl, combine the ground chicken breast, finely chopped napa cabbage, grated carrot, scallions, minced garlic, grated ginger, low-sodium soy sauce, sesame oil, and cornstarch. Mix until the ingredients are thoroughly incorporated.
Prepare a small bowl of water to use for sealing the gyoza wrappers.
Place a gyoza wrapper on a clean surface and add about 1 teaspoon of the filling to the center of the wrapper.
Dip your finger into the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half, pinching the edges together to seal. Pleat the edges if desired to form the traditional gyoza shape.
Repeat the filling and sealing process until all the wrappers and filling are used.
Prepare a steamer by bringing water to a gentle boil in the base pot. Lightly oil the steamer basket or line it with parchment paper to prevent the gyoza from sticking.
Place the gyoza into the steamer basket in a single layer, making sure they do not touch each other. Steam the gyoza for 8-10 minutes, or until the filling is cooked through and the wrappers are tender.
While the gyoza are steaming, prepare the dipping sauce. In a small bowl, whisk together rice vinegar, low-sodium soy sauce, and chili flakes (if using).
Once the gyoza are done, transfer them to a serving plate. Garnish with sesame seeds if desired and serve hot with the prepared dipping sauce.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 258.7 g | 94% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 4.1 g | ||
| Protein | 125.6 g | 251% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 246 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1537 mg | 33% | |
*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.
