A simple, healthy recipe for gyoza. Use thin slices of zucchini as wonton wrappers for making gyoza at home. Even if you aren't on a keto or low carb diet, everyone in your family will like this healthy alternative to authentic Japanese-style gyoza. Try out two different recipes for filings: pork or chicken.
Use a vegetable peeler to slice your zucchini into long strips (vertical). Slice down from the stem to the bottom. (See my picture of the peeler that works best for me.)
Set zucchini aside on a plate.
Finely chop the carrot and ginger. Set aside.
Put ground pork in a mixing bowl.
Add chopped carrot and ginger to the bowl.
Then add the curry powder, salt, and soy sauce (or gluten-free alternative).
Mix well– I use my hands to mix. Set aside.
Finely chop the cabbage, ginger, and basil.
Put the chicken in a mixing bowl.
Add the chopped cabbage, ginger, and basil.
Then add the paprika powder, salt, and fish sauce.
Mix well– I use my hands. Set aside.
Arrange three strips of zucchini in a star shape on a plate or cutting board.
Form the gyoza filling into balls and place on the center of each star.
Wrap the strips around the filling, one by one.
Holding the strips of zucchini together at the top, turn the gyoza face down inside a glass baking pan. I fit six gyoza in one pan.
In the pan, your hands to make sure the fillings are all wrapped securely with the zucchini strips. Tuck in any loose ends if needed.
Preheat oven to 390 °F (200 °C)
Cover pan with gyoza with aluminum foil to prevent burning.
Bake for about 22 minutes.
Carefully remove pan from the oven and aluminum foil.
Use a spatula to remove the baked gyoza and place them directly in a frypan, one that won't stick.
Cook on low heat. When one side is nicely browned, carefully flip the gyoza with a spatula or cooking chopsticks.
Continue browning the outside of the gyoza until all your gyoza are nice and golden brown and the filling looks completely cooked through.
Mix soy sauce, rice vinegar, and sliced dried red chilis