Low Fat Pork Gyoza

Savor all the deliciousness of traditional Japanese dumplings with this healthier twist on *Low Fat Pork Gyoza*! Made with lean ground pork, napa cabbage, and a fragrant blend of fresh ginger, garlic, and green onions, these savory dumplings are the perfect balance of flavor and nutrition. The key to keeping these gyoza low in fat is the use of high-quality, lean ingredients and simple pan-searing followed by steaming for tender, golden-crisp results. Wrapped in delicate gyoza wrappers and bursting with juicy, seasoned filling, these versatile dumplings are perfect as an appetizer, side dish, or light meal. Serve them hot with a zesty dipping sauce made of low-sodium soy sauce and a splash of rice vinegar for a guilt-free indulgence that doesn’t skimp on taste. Ready in just 40 minutes, this wholesome recipe is ideal for weeknight dinners or any time you’re craving healthier comfort food!

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Lean ground pork
• 100 grams Napa cabbage
• 2 whole Green onions
• 2 cloves Garlic
• 1 teaspoon Fresh ginger
• 1 tablespoon Soy sauce, low sodium
• 1 teaspoon Sesame oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 24 pieces Gyoza wrappers
• 0.25 cup Water
• 1 tablespoon Vegetable oil

Directions

Step 1

Finely chop the napa cabbage and place it in a large bowl. Add a pinch of salt and let it sit for 5 minutes to draw out water.

Step 2

While the cabbage is resting, finely chop the green onions and mince both the garlic and ginger. Add these to a separate mixing bowl.

Step 3

After 5 minutes, squeeze excess water from the cabbage either by pressing it in a clean kitchen towel or by using your hands. Add the cabbage to the mixing bowl with onions, garlic, and ginger.

Step 4

To the vegetable mixture, add the ground pork, soy sauce, sesame oil, salt, and black pepper. Mix until well combined.

Step 5

Lay out a few gyoza wrappers on a clean surface. Place about one heaping teaspoon of the filling in the center of each wrapper.

Step 6

Dip your finger in a bowl of water and run it along the edge of a gyoza wrapper. Fold the wrapper in half over the filling and press the edges together to seal. Pleat the edges if desired. Repeat with the remaining wrappers and filling.

Step 7

In a large non-stick skillet, heat the vegetable oil over medium-high heat. Add the gyoza in a single layer, flat side down, and cook until the bottoms are golden brown, about 2-3 minutes.

Step 8

Pour in the 1/4 cup of water, cover the skillet with a lid, and steam the gyoza until the wrappers become translucent and the pork is cooked through, about 4 minutes.

Step 9

Remove the lid and cook for another 1-2 minutes to allow the bottoms to re-crisp.

Step 10

Serve the gyoza hot with your favorite dipping sauce, such as soy sauce mixed with rice vinegar and a few drops of sesame oil.

Nutrition Facts

Serving size	(613.2g)

Amount per serving	% Daily Value*
Calories	1257.1

Total Fat 74.6g	0%
Saturated Fat 20.0g	0%
Polyunsaturated Fat 14.3g
Cholesterol 200mg	0%
Sodium 1862.1mg	0%
Total Carbohydrate 80.8g	0%
Dietary Fiber 5.3g	0%
Total Sugars 2.5g
Protein 68.5g	0%

Vitamin D 0IU	0%
Calcium 193.4mg	0%
Iron 6.0mg	0%
Potassium 1425.8mg	0%

*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.

Source of Calories

Fat: 52.9%

Protein: 21.6%

Carbs: 25.5%