Low Sodium Vegetarian Gyoza
Delight in the savory goodness of homemade *Low Sodium Vegetarian Gyoza*—the perfect health-conscious twist on a beloved Japanese dumpling dish. Packed with finely shredded cabbage, vibrant carrots, green onion, garlic, and freshly grated ginger, this recipe combines wholesome veggies with protein-rich crumbled tofu for a flavorful and satisfying filling. Seasoned with low sodium soy sauce and sesame oil, these gyoza deliver all the umami taste you love without the excess salt. Wrapped in tender gyoza skins and cooked to golden-crisp perfection, these dumplings are steamed for a soft, delicate finish, making them irresistible from the first bite. Served with a tangy dipping sauce of rice vinegar and soy, this vegan-friendly recipe is a healthy yet indulgent appetizer or light meal. Ready in under an hour, these low-sodium gyoza are perfect for sharing and will impress vegetarians and non-vegetarians alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups (finely shredded) Cabbage
- 1 medium (grated) Carrot
- 2 stalks (finely chopped) Green onion
- 2 cloves (minced) Garlic
- 1 teaspoon (freshly grated) Ginger
- 0.5 block (crumbled) Firm tofu
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 24 pieces (store-bought, vegan if available) Gyoza wrappers
- 2 tablespoons Neutral cooking oil
- 0.25 cup Water for steaming
- 2 tablespoons (for dipping sauce) Rice vinegar
- 1 tablespoon (for dipping sauce) Low sodium soy sauce
- 1 teaspoon (optional, for garnish) Sesame seeds
Instructions
Prepare the filling by combining the cabbage, grated carrot, green onion, minced garlic, grated ginger, and crumbled tofu in a large mixing bowl.
Add 1 tablespoon of low sodium soy sauce and 1 teaspoon of sesame oil to the vegetable mixture. Mix until well combined.
Take one gyoza wrapper and place it on a clean surface. Add about 1 teaspoon of filling mixture to the center of the wrapper.
Using your finger or a small brush, dampen the edges of the wrapper with water. Fold the wrapper in half, pressing the edges together and pleating them to seal tightly.
Repeat this process with the remaining wrappers and filling until all the gyoza are assembled.
Heat 2 tablespoons of neutral cooking oil in a large non-stick skillet over medium-high heat.
Arrange the gyoza in the skillet, flat side down, ensuring they are not overcrowded. Cook for 2-3 minutes, or until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid to steam the gyoza. Cook for an additional 5-7 minutes, or until the water has evaporated and the wrappers are cooked through.
Remove the gyoza from the skillet and repeat the cooking process with the remaining gyoza if needed.
Prepare the dipping sauce by mixing 2 tablespoons of rice vinegar with 1 tablespoon of low sodium soy sauce in a small bowl. Garnish with sesame seeds if desired.
Serve the gyoza warm with the dipping sauce on the side.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 11.2 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1029 mg | 22% | |
*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.
