Low Sodium Homemade Gyoza

Delight your taste buds with this Low Sodium Homemade Gyoza recipe, a healthier spin on the beloved Japanese dumpling. Packed with a flavorful filling of ground chicken or turkey, finely chopped cabbage, and aromatic hints of garlic, ginger, and green onion, this recipe balances savory satisfaction without the sodium overload. The gyoza are pan-fried to golden perfection before being steamed for melt-in-your-mouth tenderness, ensuring a classic crispy-yet-soft texture. Served alongside a zesty dipping sauce made with low sodium soy sauce and rice vinegar, these dumplings are ideal for an appetizer or a light meal. With simple, wholesome ingredients and easy-to-follow steps, this recipe delivers restaurant-quality dumplings straight to your kitchen. Perfect for anyone seeking a low-sodium, homemade twist on a Japanese favorite!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 0.5 pound Ground chicken or turkey
• 1 cup Cabbage, finely chopped
• 0.5 cup Carrot, grated
• 2 tablespoons Green onions, minced
• 1 clove Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Low sodium soy sauce
• 1 teaspoon Sesame oil
• 0.25 teaspoon Ground black pepper
• 30 pieces Gyoza wrappers
• 2 tablespoons Vegetable oil
• 0.5 cup Water
• 0.25 cup Low sodium soy sauce for dipping
• 2 tablespoons Rice vinegar

Directions

Step 1

In a large bowl, combine ground chicken or turkey, chopped cabbage, grated carrot, minced green onions, minced garlic, grated ginger, low sodium soy sauce, sesame oil, and ground black pepper. Mix thoroughly until all ingredients are well-incorporated.

Step 2

Lay out the gyoza wrappers on a clean surface. Place about 1 teaspoon of filling in the center of each wrapper.

Step 3

Moisten the edges of the wrapper with a wet finger. Fold the wrapper in half to enclose the filling and pinch at the center. Starting from the center, make three pleats towards the center on each side, pinching the edges tightly to seal. Repeat with remaining wrappers and filling.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Place half of the gyoza in the skillet, flat side down.

Step 5

Cook for 2-3 minutes or until the bottoms are golden brown.

Step 6

Carefully pour 1/4 cup of water into the skillet, cover immediately, and reduce heat to medium. Let the gyoza steam for 5 minutes or until the water evaporates.

Step 7

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

Step 8

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

Step 9

In a small bowl, mix the low sodium soy sauce and rice vinegar to make a dipping sauce.

Step 10

Serve the gyoza hot with the dipping sauce on the side.

Nutrition Facts

Serving size	(875.8g)

Amount per serving	% Daily Value*
Calories	1305.4

Total Fat 64.8g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 22.7g
Cholesterol 192.8mg	0%
Sodium 3574.3mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 10.2g	0%
Total Sugars 9.1g
Protein 68.5g	0%

Vitamin D 0IU	0%
Calcium 172.7mg	0%
Iron 6.2mg	0%
Potassium 1417.5mg	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: 44.3%

Protein: 20.8%

Carbs: 34.9%