Low Sodium Cheese Gyoza
Enjoy a guilt-free twist on a beloved classic with this Low Sodium Cheese Gyoza recipe—perfect for fans of bite-sized comfort food who are mindful of their sodium intake. These crispy, golden dumplings are filled with a creamy blend of low sodium ricotta and shredded mozzarella cheese, infused with the delicate flavors of garlic and fresh chives. Wrapped in tender wonton wrappers, they are pan-fried to perfection and steamed to achieve a delicate balance of crunchy and soft textures. Paired with a tangy salt-free soy dipping sauce featuring notes of rice vinegar, sesame oil, and ginger, this dish is a delightful combination of flavors that's sure to impress. Ready in under 40 minutes, these cheese gyozas are ideal as an appetizer, snack, or even a light meal. Whether you're hosting or indulging solo, this healthier take on traditional gyoza promises big flavor without the added sodium.
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Recipe Information
Ingredients
- 25 pieces Wonton wrappers
- 1 cup Low sodium ricotta cheese
- 1 cup Low sodium shredded mozzarella cheese
- 2 tablespoons Chives, finely chopped
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 1 large Egg, beaten
- 2 tablespoons Olive oil
- 0.5 cup Water
- 0.25 cup Salt-free soy sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Sesame oil
- 1 teaspoon Ginger, grated
Instructions
In a large bowl, mix together the low sodium ricotta cheese, low sodium shredded mozzarella cheese, chopped chives, garlic powder, and ground black pepper until well combined.
Place a wonton wrapper on a clean surface. Using a teaspoon, place a small dollop of the cheese mixture in the center of the wrapper.
Brush the edges of the wrapper with a little bit of the beaten egg. Fold the wrapper in half over the filling to create a half-moon shape and press the edges firmly to seal.
Repeat the process with the remaining wrappers and filling.
In a large non-stick skillet, heat the olive oil over medium heat. Once the oil is hot, add the gyozas flat side down in a single layer. Cook until the bottoms are golden brown, about 2-3 minutes.
Pour the water into the skillet. Immediately cover with a lid and cook for 5 minutes to steam the gyozas.
Remove the lid and continue to cook until the water has evaporated and the bottoms are crisp, about 2 more minutes.
In a small bowl, mix together the salt-free soy sauce, rice vinegar, sesame oil, and grated ginger to create a dipping sauce.
Serve the gyozas hot with the dipping sauce on the side.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.6 g | 125% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1090 mg | 47% | |
| Total Carbohydrate | 111.6 g | 41% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.3 g | ||
| Protein | 88.4 g | 177% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1464 mg | 113% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 891 mg | 19% | |
*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.
