Low Sodium Vegetable Gyoza

Elevate your appetizer game with these Low Sodium Vegetable Gyoza—deliciously crispy, golden dumplings stuffed with a vibrant medley of green cabbage, carrots, shiitake mushrooms, and aromatic ginger and garlic. Perfectly seasoned with low-sodium soy sauce and lightly pan-fried to perfection, these gyoza are a flavorful yet heart-healthy twist on the traditional Japanese classic. Using gyoza wrappers and a simple steaming technique ensures these dumplings are easy to make and irresistibly tender. Ideal for meal prep or entertaining, this recipe yields 24 gyoza and pairs wonderfully with a tangy, low-sodium dipping sauce. Delight your taste buds guilt-free with these irresistible vegetable gyoza!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 24

Ingredients

• 2 tablespoons Low-sodium soy sauce
• 1 teaspoon Sesame oil
• 2 cups Green cabbage
• 1 medium Carrot
• 6 pieces Shiitake mushrooms
• 3 stalks Green onions
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 teaspoon Cornstarch
• 24 pieces Gyoza wrappers
• 0.25 cup Water
• 1 tablespoon Neutral oil (like canola or avocado oil)

Directions

Step 1

Finely shred the green cabbage and carrots, and mince the shiitake mushrooms, green onions, ginger, and garlic.

Step 2

Heat the sesame oil in a non-stick skillet over medium heat. Add the minced garlic and ginger, stirring until fragrant, about 1 minute.

Step 3

Add the cabbage, carrot, and mushrooms to the skillet, cooking for 5-7 minutes until the vegetables soften and most of the moisture evaporates. Remove the skillet from heat and stir in the green onions.

Step 4

Mix the cooked vegetable mixture with the low-sodium soy sauce and cornstarch in a medium bowl. Allow the filling to cool for a few minutes.

Step 5

Place a gyoza wrapper on a clean surface. Add about 1 teaspoon of filling to the center. Wet the edges of the wrapper with water using your finger, fold the wrapper in half, and pleat the edges to seal tightly.

Step 6

Repeat with the remaining wrappers and filling, placing the finished gyoza on a tray lined with parchment paper to prevent sticking.

Step 7

Heat the neutral oil in a large non-stick skillet over medium-high heat. Arrange as many gyoza as will fit comfortably in a single layer in the skillet, flat side down.

Step 8

Cook for 2-3 minutes until the bottoms are golden brown. Pour 1/4 cup of water into the skillet, then cover immediately to steam the gyoza. Reduce the heat to medium and cook for an additional 4-5 minutes until the water evaporates.

Step 9

Uncover the skillet and allow the gyoza to crisp up for another 1-2 minutes. Remove from the skillet and repeat with the remaining gyoza.

Step 10

Serve the gyoza warm with a low-sodium dipping sauce of your choice, such as a mixture of low-sodium soy sauce and rice vinegar.

Nutrition Facts

Serving size	(567.3g)

Amount per serving	% Daily Value*
Calories	743.3

Total Fat 31.8g	0%
Saturated Fat 3.7g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 1675.9mg	0%
Total Carbohydrate 100.5g	0%
Dietary Fiber 11.5g	0%
Total Sugars 9.2g
Protein 21.4g	0%

Vitamin D 16.2IU	0%
Calcium 145.4mg	0%
Iron 4.7mg	0%
Potassium 851.9mg	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: 37.0%

Protein: 11.1%

Carbs: 52.0%