Low Sodium Veggie Gyoza
Enjoy a guilt-free twist on a classic favorite with this Low Sodium Veggie Gyoza recipe, perfect for those looking to reduce their sodium intake without sacrificing flavor. These delicious dumplings feature a vibrant filling of finely chopped cabbage, grated carrot, earthy shiitake mushrooms, green onions, and aromatic garlic and ginger—all lightly seasoned with a touch of sesame oil and optional low sodium soy sauce. Wrapped in tender low sodium gyoza wrappers and cooked to golden perfection with a satisfying balance of pan-frying and steaming, they deliver a delightful combination of crispy and juicy textures. Quick to prepare in just 45 minutes, these gyoza are ideal as a wholesome appetizer or snack, served with a tangy low sodium dipping sauce for an extra zing. Whether you’re hosting friends or indulging in a cozy night in, this recipe is a crowd-pleaser that keeps nutrition in mind!
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Recipe Information
Ingredients
- 30 pieces Gyoza wrappers (low sodium, or homemade)
- 2 cups Cabbage, finely chopped
- 1 medium Carrot, grated
- 1 cup Shiitake mushrooms, finely chopped
- 2 stalks Green onion, thinly sliced
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Low sodium soy sauce (optional)
- 1 teaspoon Sesame oil
- 1 batch Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water)
- 1 tablespoon Neutral oil (for frying, e.g., vegetable oil)
- 1 cup Water (for steaming gyoza)
Instructions
Prepare the filling: In a large mixing bowl, combine the chopped cabbage, grated carrot, shiitake mushrooms, green onion, garlic, and ginger. Mix well.
Add the sesame oil and optional 1 teaspoon of low sodium soy sauce to the vegetable mixture. Mix to combine. Set aside.
Lay out the gyoza wrappers on a clean surface. Place a small bowl of water nearby for sealing the edges.
Place about 1 teaspoon of the vegetable filling in the center of each wrapper. Be careful not to overfill.
Dip your finger in the water and run it along the edges of the wrapper. Fold the wrapper in half to form a half-moon shape and press the edges together firmly, pleating as you go to seal. Repeat for all wrappers.
Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium heat.
Place the gyoza flat side down in the skillet. Cook for 2-3 minutes, or until the bottoms are golden brown.
Carefully pour in about 1/4 cup of water and immediately cover the skillet with a lid to steam the gyoza. Cook for an additional 4-5 minutes, or until the water has evaporated and the gyoza are fully cooked.
Remove the lid and let the gyoza cook for another 1-2 minutes to crisp up the bottoms again.
Serve hot with a side of low sodium dipping sauce, such as a mixture of vinegar and a splash of low sodium soy sauce, if desired.
Nutrition Facts
Calories |
1042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 429 mg | 19% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 19.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1687 mg | 36% | |
*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.
