Low Sodium Pork Gyoza
Indulge in the savory delight of Low Sodium Pork Gyoza, a healthier twist on a beloved Japanese classic. Perfectly balanced with tender ground pork, vibrant green cabbage, sweet carrots, fresh ginger, and aromatic garlic, this recipe prioritizes flavor while keeping sodium levels in check with a splash of low sodium soy sauce. Wrapped in perfectly pliable gyoza wrappers and cooked to golden-brown perfection, these dumplings combine a crispy bottom with soft, steamed tops for a mouthwatering texture. Quick to prep in just 30 minutes and ready in under 15 minutes of cooking, these gyoza are ideal for dinner parties, family dinners, or even meal prepping. Serve them hot with your favorite dipping sauce for the ultimate low-sodium appetizer or entrée.
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Recipe Information
Ingredients
- 250 grams Ground pork
- 100 grams Green cabbage
- 1 small Carrot
- 2 stalks Green onions
- 2 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 24 pieces Gyoza wrappers
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
Instructions
Finely chop the green cabbage and place it in a bowl. Sprinkle with a pinch of salt, mix well, and let it sit for 10 minutes. This will draw out excess moisture.
While the cabbage is resting, peel and grate the carrot, mince the garlic, chop the green onions finely, and grate the fresh ginger.
After 10 minutes, squeeze the cabbage with your hands to remove excess water and place it in a large mixing bowl.
Add the ground pork, grated carrot, chopped green onions, minced garlic, grated ginger, low sodium soy sauce, and sesame oil to the mixing bowl with the cabbage.
Mix everything thoroughly until well combined.
To assemble the gyoza, place a wrapper on a flat surface or in your palm. Spoon about a teaspoon of the filling onto the center of the wrapper.
Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, creating a half-moon shape. You can pleat the edges for a more traditional look.
Lightly dust a tray or plate with cornstarch and arrange the sealed gyoza on it to prevent sticking.
Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the gyoza in the skillet with the flat side down, ensuring they are not touching.
Cook for 2-3 minutes or until the bottoms are golden brown.
Carefully pour water into the skillet, enough to cover the bottom of the pan, then immediately cover with a lid to steam the gyoza.
Allow the gyoza to steam for 5-6 minutes or until the water has evaporated.
Remove the lid and let the gyoza continue to cook for another 1-2 minutes to re-crisp the bottoms. Serve immediately.
Nutrition Facts
Calories |
1556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 225 mg | 75% | |
| Sodium | 1386 mg | 60% | |
| Total Carbohydrate | 95.1 g | 35% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.9 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 537 mg | 11% | |
*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.
