Low Sodium Veggie Gyoza

Discover the vibrant flavors of these Low Sodium Veggie Gyoza, a healthier twist on a beloved Japanese classic! Featuring a savory filling of finely chopped cabbage, shiitake mushrooms, grated carrot, and aromatic ginger and garlic, these dumplings are both nutritious and bursting with flavor. Wrapped in low sodium gyoza wrappers and crisped to golden perfection before steaming, they achieve the perfect balance of texture and taste. With just a hint of sesame oil and an optional dash of low sodium soy sauce, this recipe keeps the sodium levels low without compromising on deliciousness. Simple to prepare in just under an hour, these veggie-packed dumplings are ideal for a light appetizer or a satisfying main course. Serve with a tangy, low-sodium dipping sauce for a crowd-pleasing dish that’s perfect for weeknight meals or special gatherings.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 30 pieces Gyoza wrappers (low sodium, or homemade)
• 2 cups Cabbage, finely chopped
• 1 medium Carrot, grated
• 1 cup Shiitake mushrooms, finely chopped
• 2 stalks Green onion, thinly sliced
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Low sodium soy sauce (optional)
• 1 teaspoon Sesame oil
• 1 batch Cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water)
• 1 tablespoon Neutral oil (for frying, e.g., vegetable oil)
• 1 cup Water (for steaming gyoza)

Directions

Step 1

Prepare the filling: In a large mixing bowl, combine the chopped cabbage, grated carrot, shiitake mushrooms, green onion, garlic, and ginger. Mix well.

Step 2

Add the sesame oil and optional 1 teaspoon of low sodium soy sauce to the vegetable mixture. Mix to combine. Set aside.

Step 3

Lay out the gyoza wrappers on a clean surface. Place a small bowl of water nearby for sealing the edges.

Step 4

Place about 1 teaspoon of the vegetable filling in the center of each wrapper. Be careful not to overfill.

Step 5

Dip your finger in the water and run it along the edges of the wrapper. Fold the wrapper in half to form a half-moon shape and press the edges together firmly, pleating as you go to seal. Repeat for all wrappers.

Step 6

Heat 1 tablespoon of neutral oil in a large non-stick skillet over medium heat.

Step 7

Place the gyoza flat side down in the skillet. Cook for 2-3 minutes, or until the bottoms are golden brown.

Step 8

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

Step 9

Remove the lid and let the gyoza cook for another 1-2 minutes to crisp up the bottoms again.

Step 10

Serve hot with a side of low sodium dipping sauce, such as a mixture of vinegar and a splash of low sodium soy sauce, if desired.

Nutrition Facts

Serving size	(1125.0g)

Amount per serving	% Daily Value*
Calories	1041.5

Total Fat 33.0g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 429.1mg	0%
Total Carbohydrate 162.8g	0%
Dietary Fiber 19.8g	0%
Total Sugars 19.1g
Protein 24.9g	0%

Vitamin D 385IU	0%
Calcium 183.9mg	0%
Iron 5.9mg	0%
Potassium 1686.7mg	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: 28.3%

Protein: 9.5%

Carbs: 62.1%