Mediterranean Diet Steamed Gyoza
Delight in the harmonious fusion of Asian and Mediterranean flavors with our Mediterranean Diet Steamed Gyoza recipe. These tender dumplings are wrapped in wholesome whole wheat gyoza wrappers and filled with a vibrant mix of baby spinach, artichoke hearts, sun-dried tomatoes, and crumbled feta cheese, all accented by fragrant garlic and fresh herbs like parsley and mint. Steamed to perfection, this recipe offers a healthy, low-fat, and nutrient-packed twist on traditional gyoza, perfect for those embracing the Mediterranean diet. Serve them warm with soy sauce or a zesty lemon-tahini dipping sauce to elevate your snacking or appetizer game. With easy prep and a mouthwatering result, these gyoza are ideal for weeknight meals or party platters alike.
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Recipe Information
Ingredients
- 24 pieces whole wheat gyoza wrappers
- 2 cups baby spinach, finely chopped
- 1 cup artichoke hearts, finely chopped
- 0.5 cup sun-dried tomatoes, finely chopped
- 0.5 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh mint, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup water (for sealing wrappers)
- 2 cups water (for steaming)
- as needed soy sauce (optional, for dipping)
Instructions
In a large mixing bowl, combine the chopped spinach, artichoke hearts, sun-dried tomatoes, feta cheese, minced garlic, olive oil, lemon zest, parsley, mint, salt, and black pepper. Mix well to create the filling.
Prepare a small bowl of water to use for sealing the edges of the gyoza wrappers.
Place one gyoza wrapper on a clean surface. Add about 1 teaspoon of the filling to the center of the wrapper.
Dip your finger into the water and run it along the edges of the wrapper. Fold the wrapper in half to create a half-moon shape, pinching the edges tightly to seal. Optionally, pleat the edges for a decorative finish.
Repeat this process with the remaining wrappers and filling until all the gyoza are assembled.
Add 2 cups of water to a large skillet or wok and bring it to a simmer. Place a steaming basket over the water, making sure it doesn’t touch the water.
Lightly grease the steaming basket with olive oil or line it with parchment paper to prevent sticking. Arrange the gyoza in the basket in a single layer, making sure they don’t touch.
Cover the basket with a lid and steam the gyoza for 10-12 minutes, or until the wrappers are tender and slightly translucent.
Carefully remove the gyoza from the steaming basket and transfer them to a serving platter.
Serve the gyoza warm, optionally accompanied by soy sauce or a Mediterranean-inspired dipping sauce like a lemon-tahini dressing.
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 77.3 g | 28% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.8 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 654 mg | 14% | |
*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.
