Low Carb Vegetable Gyoza
Savor a guilt-free twist on a Japanese classic with this Low Carb Vegetable Gyoza recipe! Perfect for those seeking a healthy yet indulgent option, these dumplings replace traditional wrappers with tender green cabbage leaves, creating a gluten-free and low-carb delight. Stuffed with a flavorful mixture of grated zucchini, carrots, shiitake mushrooms, garlic, and ginger, these cabbage-wrapped gyoza combine vibrant vegetables with the umami-rich touch of low-sodium soy sauce and sesame oil. Gently pan-fried until golden and steamed to perfection, they are irresistibly juicy and packed with nutrients. Served with a tangy soy and rice vinegar dipping sauce, these easy-to-make dumplings are ideal for weeknight dinners or entertaining guests. Enjoy all the tastiness of traditional gyoza without the carbs—ready in under 45 minutes!
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Recipe Information
Ingredients
- 12 large leaves Green cabbage leaves
- 1 medium, grated Zucchini
- 1 medium, grated Carrot
- 100 grams, finely chopped Shiitake mushrooms
- 2 minced Garlic cloves
- 1 teaspoon, freshly grated Ginger
- 2 stalks, finely chopped Green onions
- 2 tablespoons Soy sauce (low-sodium)
- 1 tablespoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Coconut oil
- 0.25 cup Water
- 1 tablespoon (for dipping sauce) Rice vinegar
- 1 tablespoon (for dipping sauce) Soy sauce (low-sodium)
- 0.25 teaspoon (for dipping sauce, optional) Chili flakes
Instructions
Prepare the cabbage leaves by removing the thick stems at the bottom of each leaf. Blanch the leaves in boiling water for 1 minute, then transfer them to ice water to cool. Pat them dry and set aside.
In a large bowl, mix together the grated zucchini, grated carrot, chopped shiitake mushrooms, minced garlic, grated ginger, and chopped green onions.
Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, salt, and black pepper to the vegetable mixture. Stir until well combined.
Place one prepared cabbage leaf on a flat surface. Add about 1 to 2 tablespoons of the vegetable filling to the center of the leaf. Fold the sides of the leaf over the filling, then roll it up tightly to form a dumpling. Repeat with the remaining leaves and filling.
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat. Arrange the cabbage dumplings seam-side down in the skillet and cook for about 2 minutes, or until the bottoms are lightly browned.
Add 1/4 cup of water to the skillet and cover with a lid. Let the gyoza steam for 5-7 minutes, or until the cabbage becomes tender and the filling is cooked through.
While the gyoza is cooking, prepare the dipping sauce by mixing 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and optional chili flakes in a small bowl.
Serve the gyoza warm with the dipping sauce on the side.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 50.5 g | ||
| Protein | 21.5 g | 43% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 562 mg | 43% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3245 mg | 69% | |
*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.
