Low Sodium Homemade Gyoza
Delight in the flavors of Japan with this Low Sodium Homemade Gyoza recipe, a healthier twist on the beloved dumpling classic. Crafted with ground chicken or turkey, vibrant vegetables like cabbage and carrots, and aromatic ginger and garlic, these gyoza promise a burst of umami in every bite—without the excess sodium. Encased in tender gyoza wrappers and pan-fried to golden perfection before being gently steamed, these dumplings achieve the ideal balance of crispiness and tenderness. Serve them alongside a zesty homemade dipping sauce made with low sodium soy sauce and rice vinegar for an added layer of flavor. Perfect for weeknight dinners or as an appetizer, this recipe is a satisfying treat for anyone seeking a lighter, flavor-packed option.
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Recipe Information
Ingredients
- 0.5 pound Ground chicken or turkey
- 1 cup Cabbage, finely chopped
- 0.5 cup Carrot, grated
- 2 tablespoons Green onions, minced
- 1 clove Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 0.25 teaspoon Ground black pepper
- 30 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 0.5 cup Water
- 0.25 cup Low sodium soy sauce for dipping
- 2 tablespoons Rice vinegar
Instructions
In a large bowl, combine ground chicken or turkey, chopped cabbage, grated carrot, minced green onions, minced garlic, grated ginger, low sodium soy sauce, sesame oil, and ground black pepper. Mix thoroughly until all ingredients are well-incorporated.
Lay out the gyoza wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper.
Moisten the edges of the wrapper with a wet finger. Fold the wrapper in half to enclose the filling and pinch at the center. Starting from the center, make three pleats towards the center on each side, pinching the edges tightly to seal. Repeat with remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place half of the gyoza in the skillet, flat side down.
Cook for 2-3 minutes or until the bottoms are golden brown.
Carefully pour 1/4 cup of water into the skillet, cover immediately, and reduce heat to medium. Let the gyoza steam for 5 minutes or until the water evaporates.
Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms.
Transfer cooked gyoza to a plate and repeat the cooking process with the remaining gyoza.
In a small bowl, mix the low sodium soy sauce and rice vinegar to make a dipping sauce.
Serve the gyoza hot with the dipping sauce on the side.
Nutrition Facts
Calories |
1305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 3574 mg | 155% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 9.1 g | ||
| Protein | 68.5 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1418 mg | 30% | |
*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.
