Low Sodium Vegetable Gyoza
Delight your taste buds with these Low Sodium Vegetable Gyoza—perfectly balanced, healthy dumplings bursting with flavor. Packed with a vibrant medley of fresh ingredients like green cabbage, carrots, and shiitake mushrooms, and infused with aromatic garlic and ginger, these gyoza deliver all the savory satisfaction without the excess sodium. The recipe combines the art of pan-frying for that signature golden, crispy bottom with gentle steaming to create tender, juicy fillings wrapped in delicate gyoza skins. Ideal as an appetizer, snack, or light meal, this recipe offers a heart-healthy twist on a classic favorite, paired with a homemade low-sodium dipping sauce for the ultimate guilt-free indulgence. Whether you’re hosting guests or treating yourself, these homemade vegetable gyoza are sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 2 cups Green cabbage
- 1 medium Carrot
- 6 pieces Shiitake mushrooms
- 3 stalks Green onions
- 1 tablespoon Ginger
- 2 cloves Garlic
- 1 teaspoon Cornstarch
- 24 pieces Gyoza wrappers
- 0.25 cup Water
- 1 tablespoon Neutral oil (like canola or avocado oil)
Instructions
Finely shred the green cabbage and carrots, and mince the shiitake mushrooms, green onions, ginger, and garlic.
Heat the sesame oil in a non-stick skillet over medium heat. Add the minced garlic and ginger, stirring until fragrant, about 1 minute.
Add the cabbage, carrot, and mushrooms to the skillet, cooking for 5-7 minutes until the vegetables soften and most of the moisture evaporates. Remove the skillet from heat and stir in the green onions.
Mix the cooked vegetable mixture with the low-sodium soy sauce and cornstarch in a medium bowl. Allow the filling to cool for a few minutes.
Place a gyoza wrapper on a clean surface. Add about 1 teaspoon of filling to the center. Wet the edges of the wrapper with water using your finger, fold the wrapper in half, and pleat the edges to seal tightly.
Repeat with the remaining wrappers and filling, placing the finished gyoza on a tray lined with parchment paper to prevent sticking.
Heat the neutral oil in a large non-stick skillet over medium-high heat. Arrange as many gyoza as will fit comfortably in a single layer in the skillet, flat side down.
Cook for 2-3 minutes until the bottoms are golden brown. Pour 1/4 cup of water into the skillet, then cover immediately to steam the gyoza. Reduce the heat to medium and cook for an additional 4-5 minutes until the water evaporates.
Uncover the skillet and allow the gyoza to crisp up for another 1-2 minutes. Remove from the skillet and repeat with the remaining gyoza.
Serve the gyoza warm with a low-sodium dipping sauce of your choice, such as a mixture of low-sodium soy sauce and rice vinegar.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1676 mg | 73% | |
| Total Carbohydrate | 100.5 g | 37% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 9.2 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 852 mg | 18% | |
*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.
