Soy-Free Chicken Gyoza
Delight in the savory perfection of Soy-Free Chicken Gyoza, a lighter twist on the beloved Japanese dumpling. Packed with a flavorful filling of ground chicken, finely shredded cabbage, grated carrot, and aromatic garlic and ginger, these gyoza are a testament to wholesome, soy-free cooking. The sesame oil and rice vinegar lend a subtle depth, while the hand-folded gyoza wrappers encase the filling in a tender-yet-crispy embrace. Pan-fried to golden perfection and steamed for a delicate finish, these chicken gyoza are ideal as an appetizer, snack, or main course. Ready in under 45 minutes and serving four, they’re a family-friendly treat that pairs wonderfully with a tangy dipping sauce like rice vinegar and chili oil. Perfect for anyone seeking a soy-free take on this classic dish without sacrificing flavor or authenticity!
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Recipe Information
Ingredients
- 250 grams Ground chicken
- 100 grams Green cabbage, finely shredded
- 1 medium Carrot, finely grated
- 2 stalks Spring onions, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Rice vinegar
- 30 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 100 milliliters Water
Instructions
In a large mixing bowl, combine the ground chicken, shredded cabbage, grated carrot, chopped spring onions, minced garlic, grated ginger, sesame oil, salt, black pepper, and rice vinegar.
Mix all the ingredients together thoroughly using your hands until well combined.
Take a gyoza wrapper and place about 1 tablespoon of the filling in the center.
Moisten the edges of the wrapper with a little water and fold it in half to create a semi-circle. Press the edges together and pleat along one side to create a crescent shape, ensuring it is sealed properly.
Repeat the process with the remaining wrappers and filling.
Heat the vegetable oil in a large non-stick frying pan over medium heat.
Place the gyoza in the pan with the flat side down and cook for about 2-3 minutes until the bottom is golden brown.
Carefully add the water to the pan and cover it with a lid immediately to steam the gyoza.
Let the gyoza steam for about 5-6 minutes or until the water has evaporated.
Remove the lid and continue to cook the gyoza for another minute to crisp up the bottom.
Serve the soy-free chicken gyoza hot with your favorite dipping sauce, such as a mixture of rice vinegar and chili oil.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 106.5 g | 39% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.5 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1941 mg | 41% | |
*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.
