Low Sodium Pork Gyoza

Delight your taste buds with these Low Sodium Pork Gyoza, a flavorful and healthier take on the beloved Japanese dumpling. These juicy morsels are filled with a savory blend of ground pork, freshly grated ginger, garlic, vibrant green cabbage, and carrots, all seasoned with low sodium soy sauce and a hint of sesame oil for a lighter yet satisfying flavor. Encased in tender gyoza wrappers, these dumplings are pan-fried to golden perfection and steamed for a delightfully crispy-bottomed, tender-top texture. Ready in just 45 minutes, this recipe is perfect for anyone seeking lower-sodium options without compromising on taste. Serve them as a scrumptious appetizer or light main dish, paired with your favorite dipping sauce or side salad.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Ground pork
• 100 grams Green cabbage
• 1 small Carrot
• 2 stalks Green onions
• 2 cloves Garlic
• 1 tablespoon Fresh ginger
• 1 tablespoon Low sodium soy sauce
• 1 teaspoon Sesame oil
• 24 pieces Gyoza wrappers
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Vegetable oil

Directions

Step 1

Finely chop the green cabbage and place it in a bowl. Sprinkle with a pinch of salt, mix well, and let it sit for 10 minutes. This will draw out excess moisture.

Step 2

While the cabbage is resting, peel and grate the carrot, mince the garlic, chop the green onions finely, and grate the fresh ginger.

Step 3

After 10 minutes, squeeze the cabbage with your hands to remove excess water and place it in a large mixing bowl.

Step 4

Add the ground pork, grated carrot, chopped green onions, minced garlic, grated ginger, low sodium soy sauce, and sesame oil to the mixing bowl with the cabbage.

Step 5

Mix everything thoroughly until well combined.

Step 6

To assemble the gyoza, place a wrapper on a flat surface or in your palm. Spoon about a teaspoon of the filling onto the center of the wrapper.

Step 7

Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, creating a half-moon shape. You can pleat the edges for a more traditional look.

Step 8

Lightly dust a tray or plate with cornstarch and arrange the sealed gyoza on it to prevent sticking.

Step 9

Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the gyoza in the skillet with the flat side down, ensuring they are not touching.

Step 10

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

Step 11

Carefully pour water into the skillet, enough to cover the bottom of the pan, then immediately cover with a lid to steam the gyoza.

Step 12

Allow the gyoza to steam for 5-6 minutes or until the water has evaporated.

Step 13

Remove the lid and let the gyoza continue to cook for another 1-2 minutes to re-crisp the bottoms. Serve immediately.

Nutrition Facts

Serving size	(657.8g)

Amount per serving	% Daily Value*
Calories	1555.5

Total Fat 95.5g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 22.7g
Cholesterol 225mg	0%
Sodium 1386.2mg	0%
Total Carbohydrate 95.1g	0%
Dietary Fiber 8.2g	0%
Total Sugars 5.9g
Protein 80.4g	0%

Vitamin D 0IU	0%
Calcium 192.7mg	0%
Iron 5.5mg	0%
Potassium 536.7mg	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: 55.0%

Protein: 20.6%

Carbs: 24.4%