Low Sodium Steamed Gyoza
Elevate your appetizer game with this flavorful and heart-healthy recipe for Low Sodium Steamed Gyoza. Packed with a delicious filling of ground chicken or turkey, finely shredded cabbage, grated carrot, scallions, and aromatic ginger and garlic, these dumplings deliver all the taste without excess sodium. Wrapped in delicate wonton wrappers and steamed to perfection, they boast a soft, tender texture that melts in your mouth. A drizzle of sesame oil adds nutty depth, and you can pair them with a tangy low-sodium soy sauce and rice vinegar dipping sauce for a zesty finish. Simple to prepare in under 35 minutes, these healthy and savory gyoza are ideal for a light lunch, dinner appetizer, or party starter. Perfect for those seeking low-sodium recipes that don’t skimp on flavor!
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Recipe Information
Ingredients
- 1 tablespoon Low-sodium soy sauce
- 250 grams Ground chicken or turkey
- 1 cup Cabbage, finely shredded
- 1 medium Carrot, finely grated
- 2 stalks Scallions, finely chopped
- 1 teaspoon Ground ginger
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 20 pieces Wonton wrappers (low-sodium, if available)
- 0.25 cup Water
- 1 tablespoon Rice vinegar (optional, for dipping sauce)
Instructions
In a large mixing bowl, combine the ground chicken or turkey, shredded cabbage, grated carrot, chopped scallions, ground ginger, minced garlic, sesame oil, and low-sodium soy sauce.
Mix the filling ingredients thoroughly using clean hands or a spoon until well combined.
Prepare a clean work surface and lay out the wonton wrappers. Place a small bowl of water nearby.
Spoon about 1 teaspoon of the filling into the center of each wonton wrapper.
Dip your finger into the bowl of water and run it along the edges of the wrapper to moisten.
Fold the wrapper in half to form a crescent shape, pressing the edges together to seal. Optionally, make small pleats along the sealed edge for a traditional gyoza look.
Repeat with the remaining wrappers and filling until all the gyoza are assembled.
Prepare a steamer by filling the bottom with water and bringing it to a gentle simmer. Line the steamer basket with parchment paper or lightly grease it to prevent sticking.
Place the gyoza in the steamer basket in a single layer, ensuring they don’t touch each other.
Steam the gyoza for 8–10 minutes, or until the filling is cooked through and the wrappers are tender.
Carefully transfer the steamed gyoza to a serving plate.
Optional: For dipping sauce, mix 1 tablespoon of low-sodium soy sauce with 1 tablespoon of rice vinegar.
Serve the steamed gyoza warm with the dipping sauce on the side and enjoy!
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 102.2 g | 37% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 11.0 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1242 mg | 26% | |
*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.
