Low Fat Japanese Gyoza
Discover a healthier twist on a classic favorite with this Low Fat Japanese Gyoza recipe—a perfect harmony of flavor and wellness. These delicious, pan-seared dumplings are made with lean ground chicken, vibrant cabbage, carrots, and aromatic ginger and garlic, offering a lighter yet equally satisfying option to traditional gyoza. Wrapped in delicate gyoza wrappers and cooked to golden perfection with just a touch of olive oil cooking spray, they boast crispy bottoms and tender, juicy fillings. Quick to prepare and easy to steam in a single skillet, this recipe is ideal for a weeknight dinner or a fun appetizer. Serve these low-fat dumplings with a tangy soy sauce and rice vinegar dipping sauce for an irresistibly savory bite. Your favorite Japanese comfort food just got a guilt-free upgrade!
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Ingredients
- 250 grams lean ground chicken
- 100 grams cabbage
- 1 medium carrot
- 2 stalks green onions
- 1 tablespoon ginger
- 2 cloves garlic
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sesame oil
- 20 pieces gyoza wrappers
- 0 as needed water
- 0 as needed olive oil cooking spray
Directions
Step 1
Finely chop the cabbage and carrot. Mince the green onions, ginger, and garlic.
Step 2
In a large bowl, combine the ground chicken, chopped cabbage, carrot, green onions, ginger, garlic, soy sauce, and sesame oil. Mix together until well combined.
Step 3
Take a gyoza wrapper and place it in the palm of your hand. Spoon about a teaspoon of filling into the center of the wrapper.
Step 4
Dip your finger in water and moisten the edge of the wrapper, then fold the wrapper in half over the filling. Press to seal, creating pleats along the edge for a traditional look.
Step 5
Continue filling and folding the remaining gyoza wrappers until all the filling is used.
Step 6
Heat a non-stick skillet over medium heat and lightly coat with olive oil cooking spray.
Step 7
Place the gyoza in the skillet, ensuring they do not touch each other. Cook for about 2 minutes until the bottoms are golden brown.
Step 8
Carefully add about 1/4 cup of water to the skillet and cover with a lid to steam the gyoza. Steam for about 4-5 minutes, or until the water has evaporated.
Step 9
Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms.
Step 10
Serve the gyoza hot with a dipping sauce made from equal parts of low sodium soy sauce and rice vinegar or your preferred dipping sauce.
Nutrition Facts
| Serving size | (588.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 859.7 |
| Total Fat 36.1g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 215mg | 0% |
| Sodium 1321.1mg | 0% |
| Total Carbohydrate 76.7g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 6.2g | |
| Protein 57.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 149.3mg | 0% |
| Iron 5.2mg | 0% |
| Potassium 1101.4mg | 0% |
Source of Calories