High Protein Homemade Gyoza
Elevate your homemade dumpling game with this High Protein Homemade Gyoza recipe! Featuring a flavorful filling of lean ground chicken, protein-packed firm tofu, and finely chopped vegetables like cabbage, carrot, and scallions, these gyozas are both nutritious and delicious. Infused with the bold, savory notes of garlic, ginger, soy sauce, and sesame oil, each bite delivers the perfect balance of taste and texture. The recipe includes a signature pan-frying and steaming technique, resulting in golden, crispy bottoms and tender, juicy interiors. Ready in just under an hour, this healthy gyoza recipe is great for meal prep, family dinners, or impressing guests with a Japanese-inspired appetizer. Serve them with a tangy soy-based dipping sauce for an extra burst of umami! Perfect for those seeking high-protein, flavorful, and satisfying homemade meals.
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Recipe Information
Ingredients
- 40 pieces Gyoza wrappers
- 200 grams Lean ground chicken
- 200 grams Firm tofu
- 150 grams Cabbage
- 1 medium Carrot
- 3 stalks Scallions
- 2 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
Instructions
Begin by preparing your filling: crumble the tofu and drain any excess water by pressing it between paper towels.
Finely chop the cabbage, carrot, and scallions. Grate the garlic and ginger.
In a large mixing bowl, combine the ground chicken, crumbled tofu, cabbage, carrot, scallions, garlic, and ginger.
Add soy sauce, sesame oil, cornstarch, salt, and black pepper to the mixture. Mix well until all ingredients are fully combined.
Place a gyoza wrapper on a clean surface. Scoop about 1 tablespoon of the filling into the center of the wrapper.
Moisten the edges of the wrapper with water using your fingertip, fold the wrapper over the filling to create a half moon shape, and press the edges together to seal. Repeat with the remaining wrappers and filling.
Heat a non-stick frying pan over medium heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, place gyozas in the pan flat side down. Cook them for about 2-3 minutes until the bottoms are golden brown.
Pour in 1/4 cup of water and cover the pan with a lid immediately to steam the gyozas.
Allow them to steam for 4-5 minutes or until the water has completely evaporated.
Remove the lid, add the remaining tablespoon of vegetable oil if needed, and continue to cook for an additional 1-2 minutes to re-crisp the bottoms.
Serve hot with your choice of dipping sauces such as soy sauce or a mix of soy sauce with a dash of rice vinegar.
Nutrition Facts
Calories |
1542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3589 mg | 156% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 10.7 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1548 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.
