Low Sodium Prawn Gyoza
Delight your taste buds with these flavorful, Low Sodium Prawn Gyoza—an irresistible twist on a classic Japanese favorite, perfect for a health-conscious lifestyle. Made with tender prawns, finely shredded cabbage, aromatic ginger, and garlic, these dumplings are wrapped in delicate gyoza wrappers and pan-fried to crispy perfection. A reduced sodium soy sauce adds just the right balance of savory depth without compromising on health. This recipe is ideal for anyone seeking a low-sodium yet satisfying appetizer or main dish. Ready in just 45 minutes, these gyozas are as fun to make as they are to eat! Serve them hot with a side of dipping sauce for a delightful family dinner or dinner party favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Prawns (peeled and deveined)
- 100 grams Cabbage (finely shredded)
- 3 pieces Green onions (finely chopped)
- 1 tablespoon Ginger (grated)
- 1 clove Garlic (minced)
- 2 tablespoons Reduced sodium soy sauce
- 1 teaspoon Sesame oil
- 30 pieces Gyoza wrappers
- 1 tablespoon Cornstarch
- 1 cup Water
- 2 tablespoons Vegetable oil
Instructions
Start by finely chopping the prawns. Ensure they are small enough to blend well with the other ingredients but not a paste.
In a large bowl, combine the chopped prawns, shredded cabbage, green onions, ginger, garlic, reduced sodium soy sauce, and sesame oil. Mix everything together until well combined.
Place a gyoza wrapper on a clean, dry surface and spoon approximately 1 teaspoon of the prawn mixture into the center of the wrapper.
Dip your finger in the cup of water and run it along the edges of the wrapper. Fold the wrapper in half over the filling and press the edges together to seal, crimping to form pleats if desired.
Place the formed gyoza on a baking sheet dusted with cornstarch to prevent sticking. Repeat with the remaining filling and wrappers.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Place the gyoza flat side down in a single layer in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Add 1/4 cup of water to the skillet and immediately cover with a tight-fitting lid. Reduce the heat to low and steam the gyoza for 4-5 minutes until the water evaporates.
Remove the lid and increase the heat to medium to crisp up the bottoms again, about 1-2 additional minutes.
Remove the gyoza from the skillet and repeat the cooking process with the remaining gyozas, adding the remaining tablespoon of oil as needed.
Serve the gyoza hot with a side of reduced sodium soy sauce for dipping, if desired.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 585 mg | 195% | |
| Sodium | 2270 mg | 99% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.6 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 242 mg | 19% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1333 mg | 28% | |
*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.
