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.
Ingredients
- 1 zucchini medium-sized
Filing- Option # 1- Pork with Basil
- ½ lb ground pork approx. 200 grams
- ⅓ cup finely chopped carrot
- 1 teaspoon hot curry powder
- 2 teaspoon soy sauce or gluten-free alternative
- 1 tablespoon finely chopped ginger
- ¼ teaspoon salt
Filling Option- Option # 2- Ground Chicken with Cabbage and Basil
- ½ pound ground chicken approx. 200 grams
- ⅓ cup finely chopped cabbage
- 1 tablespoon chopped basil
- 2 teaspoon fish sauce
- 2 tablespoon finely chopped ginger
- ¼ teaspoon paprika powder
- ¼ teaspoon salt
Dipping Sauce
- 5 teaspoon soy sauce or gluten-free alternative
- 4 teaspoon rice vinegar oil
- dried red chilis a few pinches
Instructions
Zucchini Prep
- 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.
Filling Option #1 - Ground Pork
- 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.
Filling Option #2 - Ground Chicken
- 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.
Zucchini Gyoza Prep
- 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.
Zucchini Gyoza Cooking
- 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.
Dipping Sauce
- Mix soy sauce, rice vinegar, and sliced dried red chilis
DID YOU TRY THIS RECIPE?Tag @eyesandhour on Instagram and hashtag it #eyesandhour