Low Sodium Japanese Gyoza
Discover the delicious simplicity of *Low Sodium Japanese Gyoza*, a healthier twist on the beloved dumplings that packs all the savory flavor with less salt. These pan-fried gems feature a blend of finely chopped cabbage, juicy ground pork, fragrant garlic, and fresh ginger, all seasoned with low sodium soy sauce and sesame oil. Wrapped in delicate gyoza skins and cooked to golden perfection, these dumplings are both crispy and tender, offering an irresistible balance of textures. Ideal for meal prepping or serving as a crowd-pleasing appetizer, this recipe transforms traditional Japanese gyoza into a guilt-free indulgence. Pair them with a low-sodium dipping sauce for the ultimate savory experience! Perfect for fans of Japanese cuisine seeking lower sodium alternatives, this recipe is quick, easy, and utterly satisfying.
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Recipe Information
Ingredients
- 1 cup, finely chopped Cabbage
- 0.5 pound Ground pork
- 2 Green onions
- 2 cloves, minced Garlic
- 1 teaspoon, grated Fresh ginger
- 1 teaspoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 25 pieces Gyoza wrappers
- 0.25 cup Water
- 2 tablespoons Vegetable oil
Instructions
In a large bowl, combine the finely chopped cabbage, ground pork, minced garlic, grated ginger, and chopped green onions.
Add the low sodium soy sauce, sesame oil, and cornstarch to the mixture and mix thoroughly until all ingredients are well combined.
Take a gyoza wrapper and place it in the palm of your hand. Spoon about 1 teaspoon of the filling into the center of the wrapper.
Dip your finger in water and lightly wet the edges of the wrapper. Fold the wrapper over the filling to form a half-moon shape.
Pleat the edges of the wrapper by making small folds and pressing to seal. Repeat with remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.
Place gyozas flat side down in the skillet, without crowding, and cook for 2-3 minutes until the bottoms are golden brown.
Pour 1/4 cup of water into the skillet, cover immediately with a lid, and let steam for approximately 4-5 minutes until the water has evaporated.
Remove the lid and drizzle another tablespoon of vegetable oil around the edge of the pan. Continue cooking for another 1-2 minutes to crisp the bottoms.
Transfer the cooked gyozas to a serving plate. Serve hot with your choice of low-sodium dipping sauce.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 982 mg | 43% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 3.7 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 350 mg | 7% | |
*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.
