Low Fat Homemade Gyoza
Savor the irresistible taste of **Low Fat Homemade Gyoza**, a healthier take on the beloved Japanese dumplings, perfect for guilt-free indulgence! Packed with flavorful lean ground chicken, crunchy cabbage, and fresh veggies like carrots and green onions, this recipe is rich in nutrients while staying low in calories. Enhanced with aromatic garlic, ginger, and the umami punch of low-sodium soy sauce, these gyoza wrappers are expertly pan-seared for a golden crisp, then gently steamed to create a tender yet crunchy bite. Quick to prepare in just 35 minutes, these wholesome dumplings are ideal for weeknight meals or entertaining guests. Serve them hot with your favorite dipping sauce for a crowd-pleasing appetizer or light main dish. Easy, delicious, and health-conscious, these low-fat gyoza are a must-try for any food lover!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Lean ground chicken
- 1 cup Cabbage, finely chopped
- 1 medium Carrot, grated
- 2 stalks Green onions, thinly sliced
- 2 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 tablespoon Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 0.5 teaspoon Ground black pepper
- 25 pieces Gyoza wrappers
- 1 as needed Olive oil spray
Instructions
In a large mixing bowl, combine the ground chicken, chopped cabbage, grated carrot, sliced green onions, minced garlic, and minced ginger.
Add soy sauce, sesame oil, and ground black pepper to the mixture. Stir well to combine until all ingredients are evenly distributed.
Prepare a clean, dry surface and arrange the gyoza wrappers. Have a small bowl of water nearby to help seal the edges of the wrappers.
Take one gyoza wrapper and place about 1 teaspoon of the filling in the center.
Moisten the edge of the wrapper lightly with water using your fingertip.
Fold the wrapper in half to encase the filling, and press the edges together to seal, creating small pleats along the edge.
Repeat the filling and sealing process with the remaining wrappers and filling.
Heat a non-stick frying pan over medium heat and lightly coat with an olive oil spray.
Arrange the gyoza in the pan, flat-side down, making sure they are not touching.
Let the gyoza cook undisturbed for 2-3 minutes until the bottoms are golden brown.
Add about 1/4 cup of water to the pan and cover immediately to create steam.
Allow the gyoza to steam for about 5 minutes or until the water has evaporated.
Remove the lid and allow the gyoza to cook for an additional 2 minutes to crisp up the bottoms again.
Remove from the pan and serve immediately with your choice of dipping sauce.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.2 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1252 mg | 27% | |
*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.
