These lettuce gyoza are a delicious, low-carb twist on traditional dumplings—made with soft lettuce leaves instead of wrappers, filled with savoury fried rice and herbs, then steamed to perfection. Served with a sweet soy garlic glaze, they’re light, satisfying, and perfect for using up leftover rice!
Who knew lettuce could be this fun? These lettuce gyoza are a fresh twist on a classic dumpling—steamed in soft lettuce leaves instead of dough, filled with herby rice and umami goodness, and glazed in a sweet soy garlic sauce. They’re quick, wholesome, and surprisingly satisfying. Perfect for using up leftovers and impressing your guests with something totally unexpected.
Serves:
14 gyoza
Time to Prepare:
1.5 hour
Time to cook or cure:
5-8 min
Skill
filling and steaming gyoza
Serves:
14 gyoza
Time to Prepare:
1,5 hour
Time to cook or cure:
5-8 min
Skills:
Steaming and filling
2 portions of cold, cooked fried rice (approx. 300–350 g / 2½–3 cups)
1 egg
3 tbsp oyster sauce
Salt to taste
3 tbsp chopped coriander
3 tbsp chopped Chinese chives (or spring onions)
1 head of soft lettuce (like butterhead or outer leaves of romaine)
5 tbsp soy sauce
3 tbsp agave syrup (or honey/maple syrup)
1 garlic clove, finely grated
Toasted sesame seeds (for garnish)
Steamer basket (bamboo or metal)
Wand (immersion) mixer
Mixing bowl
Spoon
Chef’s knife
Tongs
Clean kitchen towel
Use very fresh, flexible lettuce leaves for easy rolling—if too stiff, blanch them quickly in hot water for 10 seconds.
Don’t over-blend the filling—you want some texture from the rice.
Steaming time may vary depending on the size of your rolls—larger rolls may need 1–2 more minutes.
Bamboo steamer tip: line the basket with lettuce or parchment to prevent sticking and avoid burning.
Great as an appetizer, light lunch, or snack—and super fun for kids to help wrap!
Add 1/3 of the cold rice to a bowl.
Crack in the egg, add a pinch of salt and 1 tbsp each of oyster sauce, coriander, and Chinese chives.
Blend with a wand mixer briefly—just enough to break up some grains and create a sticky texture.
Repeat in batches until all the rice is processed and seasoned.
Rinse and gently dry the lettuce leaves with a towel.
Spoon some filling into the center of each leaf.
Roll or fold into parcels, tucking in the sides like you would with spring rolls or dolmas.
Fill the bottom of your steamer with water—ensure the bottom rim of the basket is submerged but not soaked.
Bring water to a boil.
Place lettuce rolls into the basket, close the lid, and steam for 5 minutes until hot all the way through.
While the gyoza are steaming, combine soy sauce, agave syrup, and grated garlic in a small bowl.
Stir well—this will be both a glaze and dipping sauce.
Remove gyoza carefully with tongs.
Place on a serving plate and brush generously with the sweet soy glaze.
Sprinkle sesame seeds on top.
Serve warm with any extra dipping sauce on the side.
you could prep fill the gyoza and store them in the fridge up to 1 day. Steam them 3 minutes linger from cold.
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