Low Sodium Beef Gyoza
Savor the flavors of homemade "Low Sodium Beef Gyoza," a healthier take on this beloved Japanese dumpling. Perfectly seasoned with low sodium soy sauce, aromatic ginger, garlic, and sesame oil, these gyozas are packed with a vibrant filling featuring ground beef, Napa cabbage, and carrots for a touch of sweetness and crunch. The recipe combines pan-frying for a golden, crispy base and steaming for tender, juicy perfection—all without compromising on flavor or nutrition. Ideal for those watching their sodium intake, these delectable dumplings are easy to make and serve as a crowd-pleasing appetizer or snack. Pair them with your favorite reduced-sodium dipping sauce for a guilt-free indulgence that’s big on taste! Keywords: low sodium gyoza, beef dumplings, healthy Japanese recipes, homemade gyoza.
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Recipe Information
Ingredients
- 300 grams Ground beef
- 3 stalks Green onions
- 2 cloves Garlic
- 1 tablespoon Ginger
- 1 medium Carrot
- 100 grams Napa cabbage
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Rice vinegar
- 30 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 1 cup Water
Instructions
Prepare the vegetables by finely chopping the green onions and mincing the garlic. Grate the ginger and the carrot, and finely shred the napa cabbage.
In a large mixing bowl, combine the ground beef, green onions, garlic, ginger, carrot, and napa cabbage.
Add the low sodium soy sauce, sesame oil, and rice vinegar to the mixture. Stir well until all ingredients are fully combined.
Place a gyoza wrapper on a clean surface. Spoon about 1 teaspoon of the beef mixture into the center of the wrapper.
Wet the edges of the wrapper with a little water, then fold the wrapper in half to enclose the filling. Seal the edges by pressing firmly and creating pleats. Repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place the gyozas in the skillet, flat side down, without overcrowding.
Cook the gyozas for about 3 minutes or until the bottoms are golden brown.
Add 1/2 cup of water to the skillet and immediately cover with a lid. Allow the gyozas to steam for 8 minutes or until the water has evaporated.
Remove the lid and let the gyozas cook for an additional 2 minutes to re-crisp the bottoms.
Repeat with the remaining gyozas, adding more oil and water as necessary.
Serve the gyozas hot, accompanied by your choice of dipping sauce, ideally low sodium.
Nutrition Facts
Calories |
1554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 5.2 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1459 mg | 31% | |
*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.
