Low Fat Pork Gyoza
Delight in the flavors of Japan with this healthier twist on a classic—Low Fat Pork Gyoza! Made with lean ground pork, fresh napa cabbage, and aromatic seasonings like garlic, ginger, and green onions, these dumplings are bursting with savory goodness while keeping things light. The recipe uses low-sodium soy sauce and sesame oil to enhance the flavor without excess calories. Pan-fried to golden perfection and steamed for a tender, juicy finish, these gyoza are as satisfying as they are guilt-free. Perfect as an appetizer, snack, or entrée, serve them hot with a simple dipping sauce for an authentic Asian dining experience right at home. Quick to prepare and perfect for meal prep, this easy, low-fat gyoza recipe will become a go-to favorite for your family or dinner guests alike!
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Recipe Information
Ingredients
- 250 grams Lean ground pork
- 100 grams Napa cabbage
- 2 whole Green onions
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 1 tablespoon Soy sauce, low sodium
- 1 teaspoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 24 pieces Gyoza wrappers
- 0.25 cup Water
- 1 tablespoon Vegetable oil
Instructions
Finely chop the napa cabbage and place it in a large bowl. Add a pinch of salt and let it sit for 5 minutes to draw out water.
While the cabbage is resting, finely chop the green onions and mince both the garlic and ginger. Add these to a separate mixing bowl.
After 5 minutes, squeeze excess water from the cabbage either by pressing it in a clean kitchen towel or by using your hands. Add the cabbage to the mixing bowl with onions, garlic, and ginger.
To the vegetable mixture, add the ground pork, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.
Lay out a few gyoza wrappers on a clean surface. Place about one heaping teaspoon of the filling in the center of each wrapper.
Dip your finger in a bowl of water and run it along the edge of a gyoza wrapper. Fold the wrapper in half over the filling and press the edges together to seal. Pleat the edges if desired. Repeat with the remaining wrappers and filling.
In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the gyoza in a single layer, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.
Pour in the 1/4 cup of water, cover the skillet with a lid, and steam the gyoza until the wrappers become translucent and the pork is cooked through, about 4 minutes.
Remove the lid and cook for another 1-2 minutes to allow the bottoms to re-crisp.
Serve the gyoza hot with your favorite dipping sauce, such as soy sauce mixed with rice vinegar and a few drops of sesame oil.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 2.5 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1426 mg | 30% | |
*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.
