Vegetable Gyoza

Vegetable Gyoza are Japanese pan-fried dumplings, typically filled with a savory mix of cabbage, carrots, mushrooms, and garlic chives, wrapped in a thin wheat dough. Originating from Chinese jiaozi, they were adapted in Japan and are now a beloved staple, often served as an appetizer or side dish.

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🍽️ Nutrition at a glance

These dumplings are generally moderate in carbohydrates from the wrapper and low in fat, especially when steamed, but can be higher in fat if pan-fried. They provide a good source of dietary fiber and vitamins from the vegetable filling, with a rough calorie count of 250-350 per serving of about 6-8 pieces.

Nutrition breakdown

Calories	220 kcal
Protein	8 g
Carbs	28 g
Fat	8 g
Fiber	3 g
Sugar	3 g
Sodium	540 mg
Potassium	210 mg
Vitamin C	8 mg
Iron	2.5 mg
Calcium	45 mg
Vitamin A	120 mcg
Magnesium	25 mg
Phosphorus	80 mg
Manganese	0.4 mg

Per 6 pieces (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, gyoza represent a perfect example of culinary adaptation, having evolved from a Chinese import into a distinctly Japanese comfort food. Nutritionally, they offer a clever way to pack a variety of vegetables into a delicious, portable package, making them a popular choice for both flavor and a lighter meal option.