Low Sodium Chicken Gyozas
Delight your taste buds with these flavorful Low Sodium Chicken Gyozas, a healthier spin on the classic Japanese dumpling! Packed with a fragrant blend of ground chicken, finely shredded cabbage, and aromatic ginger and garlic, these gyozas are bursting with savory goodness without the excess sodium. The delicate gyoza wrappers are perfectly crisped on the bottom and steamed to tender perfection, creating a beautiful balance of textures. With just a touch of low sodium soy sauce and a drizzle of sesame oil, these hand-folded dumplings are ideal for those seeking a heart-friendly, guilt-free indulgence. Perfect as an appetizer, party snack, or light meal, these gyozas are best enjoyed fresh off the skillet with your favorite dipping sauce. Easy to make and ready in just 45 minutes, they’re guaranteed to be a crowd-pleaser!
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Ingredients
- 500 g ground chicken
- 1 cup green cabbage, finely shredded
- 1 medium carrot, grated
- 2 stalks green onions, minced
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 40 pieces gyoza wrappers
- 1 tablespoon canola oil
- 0.5 cup water
Directions
Step 1
In a large bowl, combine the ground chicken, cabbage, carrot, green onions, ginger, garlic, low sodium soy sauce, sesame oil, and white pepper. Mix well until all ingredients are evenly incorporated.
Step 2
Lay a gyoza wrapper on a clean surface. Place about one teaspoon of the chicken mixture in the center of the wrapper.
Step 3
Moisten the edge of the wrapper with a small amount of water using your finger.
Step 4
Fold the wrapper over to encase the filling and press the edges together to seal, forming a half-moon shape. Pleat the edges if desired for a traditional look. Repeat with remaining wrappers and filling.
Step 5
Heat the canola oil in a large non-stick skillet over medium-high heat.
Step 6
Place the gyozas in the skillet and cook for about 2-3 minutes, or until the bottoms are golden brown.
Step 7
Carefully add the water to the skillet and cover immediately. Reduce the heat to medium and let steam for 5-7 minutes, or until the water has evaporated and the gyozas are cooked through.
Step 8
Remove the lid and allow the gyozas to continue cooking for another minute or until the bottoms are crispy again.
Step 9
Serve the gyozas hot with a side of low sodium soy sauce or a vinegar dipping sauce.
Nutrition Facts
| Serving size | (1055.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1655.5 |
| Total Fat 73.6g | 0% |
| Saturated Fat 15.1g | 0% |
| Polyunsaturated Fat 9.4g | |
| Cholesterol 424.1mg | 0% |
| Sodium 2407.6mg | 0% |
| Total Carbohydrate 138.5g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 6.3g | |
| Protein 122.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 234.0mg | 0% |
| Iron 10.1mg | 0% |
| Potassium 3550.2mg | 0% |
Source of Calories