High Protein Steamed Gyoza
Elevate your dumpling game with these High Protein Steamed Gyoza—a nutritious and delicious twist on the classic recipe. Filled with a flavorful combination of lean ground chicken, protein-rich tofu, and tender edamame, these gyoza are perfect for health-conscious foodies or anyone looking to up their protein intake. Enhanced with aromatic garlic, ginger, and green onions, the mixture is steamed to perfection in delicate gyoza wrappers for a light yet satisfying bite. Serve them piping hot alongside a tangy dipping sauce made with soy sauce, vinegar, and optional chili oil for a touch of heat. Ready in under 40 minutes, this recipe is ideal for a wholesome appetizer, lunch, or snack that doesn’t compromise on taste or nutrition.
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Recipe Information
Ingredients
- 250 grams Ground chicken
- 100 grams Firm tofu
- 50 grams Shelled edamame
- 2 stalks Green onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 24 pieces Gyoza wrappers
- as needed Water
- 2 tablespoons Vinegar (for dipping sauce)
- 1 tablespoon Soy sauce (for dipping sauce)
- 0.5 teaspoon Chili oil (optional, for dipping sauce)
Instructions
Press the tofu to remove excess moisture. Use a tofu press or wrap it in a clean towel and place a heavy object on top for 10-15 minutes.
Finely chop the green onions, garlic, and ginger.
In a large mixing bowl, crumble the pressed tofu and add ground chicken, chopped edamame, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch. Mix until well combined.
Place one gyoza wrapper on a flat surface. Add about 1 teaspoon of the filling mixture to the center of the wrapper.
Dip your finger in a small bowl of water and wet the edges of the wrapper. Fold the wrapper in half to form a crescent shape and press firmly to seal. Pleat the edges if desired.
Repeat with the remaining filling and wrappers. You should have about 24 gyoza.
Line a steamer basket with parchment paper or lightly oil it to prevent sticking. Arrange the gyoza in the steamer, ensuring they don’t touch each other.
Bring a pot of water to a boil and place the steamer basket on top. Cover with a lid and steam the gyoza for 8-10 minutes, until the filling is cooked through.
While the gyoza are steaming, prepare the dipping sauce by mixing vinegar, soy sauce, and chili oil (if using) in a small bowl.
Once steamed, remove the gyoza from the basket and serve immediately with the dipping sauce on the side.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.3 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2094 mg | 45% | |
*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.
