Low Fat Cheese Gyoza
Discover guilt-free indulgence with these irresistible Low Fat Cheese Gyoza, a nutritious twist on the classic dumpling snack. Filled with a savory blend of low-fat mozzarella cheese, finely shredded cabbage, vibrant grated carrot, and aromatic ginger, these gyoza combine fresh vegetables with cheesy goodness for a lighter yet satisfying bite. Wrapped in delicate gyoza wrappers and expertly pan-fried before steaming, they boast a perfectly golden and crispy base paired with a tender, flavorful filling. Ideal for those seeking healthy Asian-inspired appetizers or quick weeknight meals, these gyoza are ready in just 40 minutes and are perfect for dipping into a tangy low-sodium soy sauce. Whether you're hosting a gathering or craving a wholesome snack, these Low Fat Cheese Gyoza promise to elevate your dining experience without compromising on taste.
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Recipe Information
Ingredients
- 100 grams Low-fat mozzarella cheese
- 200 grams Green cabbage, finely shredded
- 1 medium Carrot, grated
- 2 stalks Green onion, finely chopped
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Soy sauce, low sodium
- 20 pieces Gyoza wrappers
- 1 teaspoon Sesame oil
- 100 milliliters Water
- as needed Cooking spray
Instructions
In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped green onions, grated ginger, and low-fat mozzarella cheese. Mix well.
Add the low sodium soy sauce and sesame oil to the vegetable and cheese mixture. Stir until all ingredients are well combined.
Lay out the gyoza wrappers on a clean, dry surface. Place approximately one teaspoon of filling in the center of each wrapper.
Using your finger, wet the edge of each wrapper with a little water. Fold the wrapper in half to create a half-moon shape and press the edges together to seal. Ensure there are no air pockets.
Lightly coat a non-stick skillet with cooking spray and heat over medium heat.
Place the gyoza in the skillet, flat side down, in a single layer. Cook for 2-3 minutes, or until the bottoms are golden brown.
Carefully add 100 ml of water to the skillet and cover immediately with a lid. Steam the gyoza for about 5 minutes or until the wrappers become translucent and the water has evaporated.
Remove the lid and let the gyoza cook for another minute to re-crisp the bottoms.
Transfer the gyoza to a serving plate and repeat with the remaining gyoza, if necessary.
Serve warm with additional soy sauce for dipping, if desired.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 10.8 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 859 mg | 18% | |
*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.
