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zucchini recipe for gyoza baked and fried
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Zucchini Recipe - Healthy, Low Carb Gyoza

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.

Course Appetizer, dinner, lunch
Cuisine Chinese, Japanese
Keyword Asian, dumplings, gluten-free, gyoza, low-carb, Zucchini
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2 people
Author Matt

Ingredients

  • 1 zucchini medium-sized

Filing- Option # 1- Pork with Basil

  • 1/2 lb ground pork approx. 200 grams
  • 1/3 cup finely chopped carrot
  • 1 tsp hot curry powder
  • 2 tsp soy sauce or gluten-free alternative
  • 1 tbsp finely chopped ginger
  • 1/4 tsp salt

Filling Option- Option # 2- Ground Chicken with Cabbage and Basil

  • 1/2 pound ground chicken approx. 200 grams
  • 1/3 cup finely chopped cabbage
  • 1 tbsp chopped basil
  • 2 tsp fish sauce
  • 2 tbsp finely chopped ginger
  • 1/4 tsp paprika powder
  • 1/4 tsp salt

Dipping Sauce

  • 5 tsp soy sauce or gluten-free alternative
  • 4 tsp rice vinegar oil
  • dried red chilis a few pinches

Instructions

Zucchini Prep

  1. 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.)

    vegetable peeler I use for zuccchini
  2. Set zucchini aside on a plate.

    zucchini strips

Filling Option #1 - Ground Pork

  1. Finely chop the carrot and ginger. Set aside.

  2. Put ground pork in a mixing bowl.

  3. Add chopped carrot and ginger to the bowl.

  4. Then add the curry powder, salt, and soy sauce (or gluten-free alternative).

  5. Mix well– I use my hands to mix. Set aside.

Filling Option #2 - Ground Chicken

  1. Finely chop the cabbage, ginger, and basil.

  2. Put the chicken in a mixing bowl.

  3. Add the chopped cabbage, ginger, and basil.

    gyoza filling with cabbage
  4. Then add the paprika powder, salt, and fish sauce.

  5. Mix well– I use my hands. Set aside.

Zucchini Gyoza Prep

  1. Arrange three strips of zucchini in a star shape on a plate or cutting board.

  2. Form the gyoza filling into balls and place on the center of each star.

    zucchini low carb gyoza with filling
  3. Wrap the strips around the filling, one by one.

    zucchini wrap for low carb gyoza
  4. 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.

    Zucchini gyoza in glass pan
  5. 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.

    zucchini wrapped gyoza baked in the oven

Zucchini Gyoza Cooking

  1. Preheat oven to 390 °F (200 °C)

  2. Cover pan with gyoza with aluminum foil to prevent burning.

  3. Bake for about 22 minutes.

  4. Carefully remove pan from the oven and aluminum foil.

  5. Use a spatula to remove the baked gyoza and place them directly in a frypan, one that won't stick.

  6. Cook on low heat. When one side is nicely browned, carefully flip the gyoza with a spatula or cooking chopsticks.

    cooking zucchini recipe- wrapped gyoza in fry pan
  7. Continue browning the outside of the gyoza until all your gyoza are nice and golden brown and the filling looks completely cooked through.

Dipping Sauce

  1. Mix soy sauce, rice vinegar, and sliced dried red chilis