Low Sodium Chicken Gyoza
Discover the delicious and heart-healthy twist of Low Sodium Chicken Gyoza, a flavorful Japanese-inspired appetizer perfect for those watching their sodium intake. This recipe combines tender ground chicken, finely chopped cabbage, green onions, garlic, ginger, and carrots, all seasoned with a salt-free soy sauce alternative and fragrant sesame oil. Wrapped in delicate wonton wrappers, these juicy dumplings are pan-fried to crispy perfection before being steamed for a soft and savory finish. Easy to prepare and ready in under an hour, these gyozas make a wholesome and satisfying appetizer or snack. Pair them with a reduced-sodium dipping sauce for the ultimate low-sodium indulgence. Perfect for family dinners, casual gatherings, or meal prepping, this healthier take on traditional gyozas doesn’t compromise on flavor!
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Recipe Information
Ingredients
- 300 grams Ground chicken
- 100 grams Cabbage, finely chopped
- 2 pieces Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 50 grams Carrots, finely grated
- 2 tablespoons Salt-free soy sauce alternative
- 1 tablespoon Sesame oil
- 40 pieces Wonton wrappers
- 2 tablespoons Oil for frying
- 0.5 cup Water
Instructions
In a large mixing bowl, combine ground chicken, chopped cabbage, green onions, minced garlic, grated ginger, and grated carrots.
Add the salt-free soy sauce alternative and sesame oil to the mixture and stir well until all ingredients are evenly incorporated.
Lay a wonton wrapper on a clean, dry surface. Place about 1 teaspoon of the chicken filling in the center of the wrapper.
Moisten the edges of the wrapper with a little water, fold it over the filling to create a half-moon shape, and press the edges together to seal. Pleat the edges for a traditional look, if desired.
Repeat with the remaining wrappers and filling.
Heat 2 tablespoons of oil in a large non-stick skillet over medium heat.
Arrange the gyozas in the skillet, flat side down, and cook for 2-3 minutes or until the bottoms are golden brown.
Add 0.5 cup of water to the skillet, immediately cover with a lid, and steam the gyozas for about 5-7 minutes or until the water has evaporated.
Remove the lid and continue to cook for an additional 2 minutes to re-crisp the bottoms.
Serve the gyozas hot with a dipping sauce of your choice, such as reduced sodium soy sauce or a vinegar-based dipping sauce.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 166.4 g | 61% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 8.7 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2626 mg | 56% | |
*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.
