Low Sodium Chicken Gyozas
Savor the deliciousness of homemade *Low Sodium Chicken Gyozas*, a healthier twist on the beloved Japanese dumplings. Bursting with flavor, these gyozas pair tender ground chicken with finely shredded cabbage, grated carrot, and aromatic ginger and garlic, all seasoned with low sodium soy sauce. Wrapped in delicate gyoza skins and pan-fried until golden and crispy, then steamed to perfection, these dumplings are both satisfying and heart-friendly. Perfect for a weeknight dinner or as an appetizer, they’re easy to make in just 45 minutes and can be paired with a light dipping sauce to enhance their subtle, savory profile. Whether you’re cutting back on sodium or simply love homemade comfort food, these gyozas deliver big flavors in a small package!
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Recipe Information
Ingredients
- 500 g ground chicken
- 1 cup green cabbage, finely shredded
- 1 medium carrot, grated
- 2 stalks green onions, minced
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 40 pieces gyoza wrappers
- 1 tablespoon canola oil
- 0.5 cup water
Instructions
In a large bowl, combine the ground chicken, cabbage, carrot, green onions, ginger, garlic, low sodium soy sauce, sesame oil, and white pepper. Mix well until all ingredients are evenly incorporated.
Lay a gyoza wrapper on a clean surface. Place about one teaspoon of the chicken mixture in the center of the wrapper.
Moisten the edge of the wrapper with a small amount of water using your finger.
Fold the wrapper over to encase the filling and press the edges together to seal, forming a half-moon shape. Pleat the edges if desired for a traditional look. Repeat with remaining wrappers and filling.
Heat the canola oil in a large non-stick skillet over medium-high heat.
Place the gyozas in the skillet and cook for about 2-3 minutes, or until the bottoms are golden brown.
Carefully add the water to the skillet and cover immediately. Reduce the heat to medium and let steam for 5-7 minutes, or until the water has evaporated and the gyozas are cooked through.
Remove the lid and allow the gyozas to continue cooking for another minute or until the bottoms are crispy again.
Serve the gyozas hot with a side of low sodium soy sauce or a vinegar dipping sauce.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2408 mg | 105% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.3 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3550 mg | 76% | |
*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.
