Soy-Free Chicken Gyozas
Savor the irresistible flavors of homemade Soy-Free Chicken Gyozas! These delicate dumplings, featuring a tender ground chicken filling blended with fresh cabbage, green onions, garlic, and a hint of ginger, are perfect for those avoiding soy without compromising on taste. Encased in golden-crisp gyoza wrappers and pan-seared to perfection, they offer a delightful balance of textures with their crispy bottoms and soft, steamed tops. Quick and easy to prepare in just 45 minutes, these gyozas make an impressive appetizer or main dish for any occasion. Pair them with your favorite soy-free dipping sauce for an unforgettable bite! Ideal for anyone seeking soy-free Asian-inspired recipes, these gyozas are sure to become a household favorite.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 cup Cabbage
- 3 stalks Green onions
- 2 large Garlic cloves
- 1 teaspoon Ginger
- 0.5 teaspoon Salt
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 40 pieces Gyoza wrappers
- 2 tablespoons Vegetable oil
- 0.5 cup Water
Instructions
Finely chop the cabbage and place it in a large mixing bowl.
Slice the green onions thinly and add them to the bowl with the cabbage.
Mince the garlic cloves and grate the ginger, then add them to the cabbage and green onions.
Add the ground chicken, salt, sesame oil, and black pepper to the mixing bowl.
Use your hands or a spatula to mix everything until well combined.
Prepare a small bowl of water, which will be used to seal the gyoza wrappers.
Lay out a gyoza wrapper on a clean, dry surface. Place about 1 teaspoon of the chicken mixture in the center of the wrapper.
Dip your finger in water and run it along the edge of the wrapper.
Fold the wrapper in half over the filling to create a half-moon shape, pressing the edges to seal.
Set the completed gyoza on a baking sheet and repeat with the remaining wrappers and filling.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
Arrange half of the gyozas in the skillet, seam-side up, being careful not to overcrowd them.
Cook until the bottoms are golden brown, about 2 minutes.
Add 1/4 cup of water to the skillet, cover immediately, and lower the heat to medium. Steam the gyozas until the water has evaporated, about 5-6 minutes.
Remove the lid, increase the heat to medium-high, and cook until the bottoms are crisp again, about 1-2 minutes.
Transfer the cooked gyozas to a serving plate and repeat with the remaining gyozas.
Serve hot with your favorite dipping sauce.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 4.0 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2959 mg | 63% | |
*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.
