Low Fat Japanese Gyoza
Elevate your appetizer game with these delectable Low Fat Japanese Gyoza, a healthier twist on the classic favorite. Packed with lean ground chicken, fresh cabbage, carrot, green onions, and aromatic ginger and garlic, these pan-fried dumplings are brimming with vibrant flavor while keeping fat and calories low. The recipe uses low sodium soy sauce and a touch of sesame oil to enhance the filling, wrapped in delicate gyoza wrappers, pleated for an authentic look. The cooking method combines a quick sear for crispy bottoms with steaming to ensure tender perfection, all made lighter with olive oil cooking spray. Ready in just 45 minutes, these guilt-free gyoza are ideal for sharing and pair beautifully with a tangy soy-vinegar dipping sauce. Perfect for those seeking healthy, Japanese-inspired comfort food!
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Recipe Information
Ingredients
- 250 grams lean ground chicken
- 100 grams cabbage
- 1 medium carrot
- 2 stalks green onions
- 1 tablespoon ginger
- 2 cloves garlic
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 20 pieces gyoza wrappers
- as needed water
- as needed olive oil cooking spray
Instructions
Finely chop the cabbage and carrot. Mince the green onions, ginger, and garlic.
In a large bowl, combine the ground chicken, chopped cabbage, carrot, green onions, ginger, garlic, soy sauce, and sesame oil. Mix together until well combined.
Take a gyoza wrapper and place it in the palm of your hand. Spoon about a teaspoon of filling into the center of the wrapper.
Dip your finger in water and moisten the edge of the wrapper, then fold the wrapper in half over the filling. Press to seal, creating pleats along the edge for a traditional look.
Continue filling and folding the remaining gyoza wrappers until all the filling is used.
Heat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.
Place the gyoza in the skillet, ensuring they do not touch each other. Cook for about 2 minutes until the bottoms are golden brown.
Carefully add about 1/4 cup of water to the skillet and cover with a lid to steam the gyoza. Steam for about 4-5 minutes, or until the water has evaporated.
Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms.
Serve the gyoza hot with a dipping sauce made from equal parts of low sodium soy sauce and rice vinegar or your preferred dipping sauce.
Nutrition Facts
Calories |
860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 6.2 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1101 mg | 23% | |
*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.
