Low Fat Vegetable Gyoza
Delight your taste buds with these Low Fat Vegetable Gyoza, the ultimate guilt-free treat for fans of Asian-inspired cuisine! Packed with a colorful medley of finely shredded cabbage, grated carrot, shiitake mushrooms, and aromatic scallions, this recipe balances vibrant flavors and textures with wholesome ingredients. Enhanced by hints of garlic, ginger, and low-sodium soy sauce, these delicate dumplings are encased in low-fat gyoza wrappers, pan-crisped to golden perfection, and steamed to achieve soft, tender bites. Perfect for health-conscious foodies, these gyozas require simple cooking techniques and come together in just 35 minutes, offering a quick, savory delight for weeknight meals or appetizers. Pair them with a tangy rice vinegar and soy dipping sauce for an added burst of flavor. Whether you’re exploring plant-based recipes or seeking a low-fat option, this dish guarantees satisfaction without compromising on taste!
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Recipe Information
Ingredients
- 1 cup (finely shredded) Cabbage
- 0.5 cup (grated) Carrot
- 6 (finely chopped) Shiitake mushrooms
- 3 (finely chopped) Scallions
- 1 clove Minced garlic
- 1 teaspoon Grated ginger
- 1 tablespoon Soy sauce (low-sodium)
- 1 teaspoon Sesame oil
- 24 Gyoza wrappers (low-fat, store-bought)
- 0.25 cup (for sealing wrappers) Water
- 1 (for pan) Cooking spray
- 1 tablespoon (for dipping sauce, optional) Rice vinegar
- 1 tablespoon (for dipping sauce, optional) Soy sauce (low-sodium)
Instructions
1. Prepare the filling: In a large mixing bowl, combine the shredded cabbage, grated carrot, chopped shiitake mushrooms, scallions, minced garlic, grated ginger, 1 tablespoon of low-sodium soy sauce, and 1 teaspoon of sesame oil. Mix well to combine.
2. Assemble the gyoza: Place one gyoza wrapper on a clean, flat surface. Add about 1 teaspoon of the vegetable filling to the center of the wrapper. Dip a finger into the water and moisten the edges of the wrapper.
3. Fold and seal: Fold the wrapper in half to create a half-moon shape, pressing the edges together to seal. Pleat the edges for a traditional gyoza look. Repeat with the remaining wrappers and filling.
4. Cook the gyoza: Heat a non-stick skillet over medium heat and lightly coat it with cooking spray. Arrange the gyoza in the skillet without overlapping. Cook for 2-3 minutes, until the bottoms are golden brown.
5. Steam the gyoza: Once browned, add 2 tablespoons of water to the skillet and immediately cover with a lid. Steam for 4-5 minutes, or until the wrappers are tender and the filling is heated through.
6. Serve: Remove the gyoza from the skillet and serve immediately with the optional dipping sauce. To make the sauce, mix 1 tablespoon of rice vinegar with 1 tablespoon of low-sodium soy sauce in a small bowl.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1635 mg | 71% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 18.3 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2135 mg | 45% | |
*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.
