Low Sodium Vegetarian Gyoza

Savor the delicious balance of crispy and tender textures with this Low Sodium Vegetarian Gyoza recipe, a healthier twist on the iconic Japanese dumpling. Packed with a vibrant medley of finely shredded cabbage, grated carrot, green onion, and protein-rich crumbled tofu, these gyoza are delicately seasoned with fresh garlic, ginger, and a splash of low sodium soy sauce for a flavorful yet heart-conscious filling. Each handmade dumpling is skillfully pan-fried to achieve a golden, crispy bottom before being steamed to perfection. Paired with a tangy, low sodium dipping sauce featuring rice vinegar and sesame seeds, these gyoza promise a guilt-free indulgence ideal for dinner parties, appetizers, or as a satisfying main course. Ready in just 45 minutes, this recipe is easy to master and sure to impress!

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups (finely shredded) Cabbage
• 1 medium (grated) Carrot
• 2 stalks (finely chopped) Green onion
• 2 cloves (minced) Garlic
• 1 teaspoon (freshly grated) Ginger
• 0.5 block (crumbled) Firm tofu
• 1 tablespoon Low sodium soy sauce
• 1 teaspoon Sesame oil
• 24 pieces (store-bought, vegan if available) Gyoza wrappers
• 2 tablespoons Neutral cooking oil
• 0.25 cup Water for steaming
• 2 tablespoons (for dipping sauce) Rice vinegar
• 1 tablespoon (for dipping sauce) Low sodium soy sauce
• 1 teaspoon (optional, for garnish) Sesame seeds

Directions

Step 1

Prepare the filling by combining the cabbage, grated carrot, green onion, minced garlic, grated ginger, and crumbled tofu in a large mixing bowl.

Step 2

Add 1 tablespoon of low sodium soy sauce and 1 teaspoon of sesame oil to the vegetable mixture. Mix until well combined.

Step 3

Take one gyoza wrapper and place it on a clean surface. Add about 1 teaspoon of filling mixture to the center of the wrapper.

Step 4

Using your finger or a small brush, dampen the edges of the wrapper with water. Fold the wrapper in half, pressing the edges together and pleating them to seal tightly.

Step 5

Repeat this process with the remaining wrappers and filling until all the gyoza are assembled.

Step 6

Heat 2 tablespoons of neutral cooking oil in a large non-stick skillet over medium-high heat.

Step 7

Arrange the gyoza in the skillet, flat side down, ensuring they are not overcrowded. Cook for 2-3 minutes, or until the bottoms are golden brown.

Step 8

Carefully add 1/4 cup of water to the skillet and immediately cover with a lid to steam the gyoza. Cook for an additional 5-7 minutes, or until the water has evaporated and the wrappers are cooked through.

Step 9

Remove the gyoza from the skillet and repeat the cooking process with the remaining gyoza if needed.

Step 10

Prepare the dipping sauce by mixing 2 tablespoons of rice vinegar with 1 tablespoon of low sodium soy sauce in a small bowl. Garnish with sesame seeds if desired.

Step 11

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

Nutrition Facts

Serving size	(763.5g)

Amount per serving	% Daily Value*
Calories	1015.7

Total Fat 56.5g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 6.6g
Cholesterol 0mg	0%
Sodium 1862.1mg	0%
Total Carbohydrate 98.5g	0%
Dietary Fiber 13.2g	0%
Total Sugars 11.2g
Protein 40.2g	0%

Vitamin D 0IU	0%
Calcium 467.1mg	0%
Iron 6.8mg	0%
Potassium 1029.0mg	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: 47.8%

Protein: 15.1%

Carbs: 37.1%