Low Fat Vegetarian Gyoza

Delight in the light and flavorful goodness of Low Fat Vegetarian Gyoza—an irresistible plant-based spin on the classic Japanese dumpling. These perfectly pan-fried pockets are filled with a savory mix of finely chopped green cabbage, carrots, shiitake mushrooms, and crumbled tofu, seasoned with aromatic garlic, ginger, and a touch of low-sodium soy sauce. Crafted with egg-free gyoza wrappers, this recipe is both vegetarian-friendly and low in fat, making it a guilt-free treat for health-conscious eaters. The simple steaming and pan-frying technique ensures a golden, crispy bottom while keeping the interior tender and juicy. Ready in just 45 minutes, these homemade dumplings are ideal for a quick appetizer or a satisfying main course. Serve them hot with a tangy soy dipping sauce for an authentic, restaurant-quality experience right in your kitchen. Perfect for Meatless Mondays, dinner parties, or meal prep!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 30

Ingredients

• 30 pieces Gyoza wrappers (store-bought or homemade, egg-free if vegetarian)
• 2 cups Green cabbage
• 1 medium Carrot
• 5 pieces Shiitake mushrooms
• 0.5 block Firm tofu
• 2 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Soy sauce (low sodium)
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 stalks Green onions
• 1 teaspoon Canola oil (for cooking, optional)
• 0.25 cup Water

Directions

Step 1

Finely chop the green cabbage, carrot, and shiitake mushrooms. Press the firm tofu with a clean kitchen towel to remove excess moisture and crumble it into small pieces.

Step 2

Mince the garlic cloves and grate the ginger. Thinly slice the green onions.

Step 3

In a large bowl, combine the cabbage, carrot, mushrooms, tofu, garlic, ginger, green onions, soy sauce, sesame oil, and cornstarch. Mix thoroughly to create the filling.

Step 4

Take one gyoza wrapper and place it in the palm of your hand. Add about 1 teaspoon of filling to the center of the wrapper.

Step 5

Dip your finger in water and lightly moisten the edge of the wrapper. Fold the wrapper in half to form a semicircle and pleat the edges to seal it tightly. Repeat with the remaining wrappers and filling.

Step 6

Heat a large non-stick skillet over medium heat and add the canola oil, if using. Arrange the gyoza flat-side down in the skillet without overcrowding them. Cook for 2–3 minutes until the bottoms are golden brown.

Step 7

Pour 1/4 cup of water into the skillet and immediately cover with a lid to steam the gyoza. Cook for another 4–5 minutes or until the water has evaporated.

Step 8

Remove the lid and cook for an additional 1–2 minutes to re-crisp the bottoms of the gyoza.

Step 9

Transfer the cooked gyoza to a plate and repeat with the remaining batches.

Step 10

Serve hot with dipping sauce, such as soy sauce mixed with rice vinegar and a dash of chili oil, if desired.

Nutrition Facts

Serving size	(1206.0g)

Amount per serving	% Daily Value*
Calories	1657.8

Total Fat 34.7g	0%
Saturated Fat 3.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1407.1mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 19.1g	0%
Total Sugars 13.9g
Protein 63.7g	0%

Vitamin D 13.5IU	0%
Calcium 467.2mg	0%
Iron 7.9mg	0%
Potassium 1486.8mg	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: 18.9%

Protein: 15.4%

Carbs: 65.7%