Yaki Gyoza Salad

Yaki Gyoza Salad combines the savory flavors of pan-fried gyoza dumplings with a fresh and vibrant salad, creating a delightful low-carb Japanese lunch option. This dish is both satisfying and nutritious, perfect for a quick meal without compromising on taste.

Ingredients

• Ground chicken - 200 grams
• Gyoza wrappers - 12 pieces
• Cabbage - 100 grams, finely shredded
• Carrot - 50 grams, julienned
• Cucumber - 50 grams, sliced
• Green onions - 2, chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Olive oil - 1 tablespoon for frying
• Sesame seeds - 1 tablespoon for garnish

Steps

1. In a large bowl, combine ground chicken, minced garlic, grated ginger, soy sauce, salt, and pepper. Mix until well combined.
2. Place about 1 tablespoon of the chicken mixture in the center of each gyoza wrapper. Wet the edges with water and fold the wrapper in half, pinching to seal.
3. Heat olive oil in a non-stick skillet over medium heat. Place the gyoza in the skillet and cook for about 2-3 minutes until the bottoms are golden brown.
4. Add a splash of water to the skillet, cover, and steam the gyoza for about 5 minutes until cooked through.
5. In a separate bowl, combine shredded cabbage, julienned carrot, sliced cucumber, chopped green onions, rice vinegar, and sesame oil. Toss to combine.
6. To serve, place a generous amount of the salad on each plate and top with 6 gyoza. Garnish with sesame seeds.

Nutrition

• Calories: 340
• Protein: 25 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from the chicken, supporting muscle health.
• Rich in fiber from vegetables, aiding digestion.

Tags