Low Fat Vegetarian Gyoza
Discover the perfect balance of flavor, nutrition, and ease with this Low Fat Vegetarian Gyoza recipe, ideal for light yet satisfying meals or appetizers. These delightful dumplings feature a vibrant mix of finely chopped green cabbage, carrots, shiitake mushrooms, firm tofu, and aromatic garlic and ginger, all wrapped in tender, egg-free gyoza wrappers. Pan-fried to achieve a golden crisp and lightly steamed for a juicy, tender filling, these gyoza tick every box for health-conscious foodies and plant-based enthusiasts alike. With minimal oil and a preparation time that's efficient for busy days, this recipe is proof that indulgence doesn't have to compromise your dietary goals. Serve these vegan-friendly gyoza hot with a simple dipping sauce and watch them disappear from the plate!
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Recipe Information
Ingredients
- 30 pieces Gyoza wrappers (store-bought or homemade, egg-free if vegetarian)
- 2 cups Green cabbage
- 1 medium Carrot
- 5 pieces Shiitake mushrooms
- 0.5 block Firm tofu
- 2 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 stalks Green onions
- 1 teaspoon Canola oil (for cooking, optional)
- 0.25 cup Water
Instructions
Finely chop the green cabbage, carrot, and shiitake mushrooms. Press the firm tofu with a clean kitchen towel to remove excess moisture and crumble it into small pieces.
Mince the garlic cloves and grate the ginger. Thinly slice the green onions.
In a large bowl, combine the cabbage, carrot, mushrooms, tofu, garlic, ginger, green onions, soy sauce, sesame oil, and cornstarch. Mix thoroughly to create the filling.
Take one gyoza wrapper and place it in the palm of your hand. Add about 1 teaspoon of filling to the center of the wrapper.
Dip your finger in water and lightly moisten the edge of the wrapper. Fold the wrapper in half to form a semicircle and pleat the edges to seal it tightly. Repeat with the remaining wrappers and filling.
Heat a large non-stick skillet over medium heat and add the canola oil, if using. Arrange the gyoza flat-side down in the skillet without overcrowding them. Cook for 2–3 minutes until the bottoms are golden brown.
Pour 1/4 cup of water into the skillet and immediately cover with a lid to steam the gyoza. Cook for another 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 of the gyoza.
Transfer the cooked gyoza to a plate and repeat with the remaining batches.
Serve hot with dipping sauce, such as soy sauce mixed with rice vinegar and a dash of chili oil, if desired.
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 271.1 g | 99% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 13.9 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 467 mg | 36% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1487 mg | 32% | |
*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.
