Healthier Gyoza (pot stickers)

Being half-Japanese, saying I love gyoza is an understatement! I was not going to give these up on my journey, so I modified my family recipe to pack in more nutrients and cut a few calories without sacrificing flavour!

FInished - fried version

FInished – fried version

Serves 3-4 (makes ~30)


– 1 cup ground turkey breast (or 1/2 cup pork + 1/2 cup lean ground beef)

– 1 carrot

– 1/4 onion

– 2 large kale leaves

– 1 egg

– 2 teaspoons ginger

– ~30 gyoza skins (store bought or recipe coming soon!)


1) finely chop carrot, onion, kale, and ginger

2) in a bowl mix the meat, vegetables and egg

3) take one gyoza wrapper, lightly wet half the edges with water (I place a small bowl of water near my station)

4) Place about 2 teaspoons (no need to measure) of filling in the middle of the wrapper

5) fold the sides to create a semi-circle and pinch the edges to seal

6) repeat until out of filling

ready to cook!

ready to cook!

Gyoza is traditionally fried, however, I steam them and am still satisfied!

To fry:

1) Add 1 tablespoon of oil into a non-stick frypan and cook until gold brown (usually about 2 minutes)

2) Add 1/2 cup of water and cover until water is absorbed (usually about 6 minutes)

To Steam:

1) place gyoza in non-stick steamer for 13-15 minutes

Serve with desired dipping sauce (my favourite recipes coming soon!) and ENJOY!


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