Low Cal Vegetable Siew Mai
Delight in the guilt-free pleasure of **Low Cal Vegetable Siew Mai**, a healthier twist on a dim sum classic! Packed with vibrant carrots, cabbage, earthy mushrooms, and aromatic garlic, these steamed dumplings are a plant-powered treat bursting with umami flavor. Made with low-sodium soy sauce and just a teaspoon of sesame oil, this recipe keeps the calories in check while delivering that beloved savory kick. Encased in delicate wonton wrappers and steamed to perfection, each dumpling is tender yet satisfyingly substantial. Ready in just 30 minutes, this easy and nutritious recipe is perfect for light lunches, appetizers, or wholesome snacking. Pair with your favorite soy or chili dipping sauce and impress your taste buds with this low-calorie, vegetarian spin on traditional siew mai!
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Recipe Information
Ingredients
- 1 medium Carrots
- 1 cup Cabbage
- 4 medium Mushrooms
- 2 stalks Spring onions
- 2 cloves Garlic
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 20 pieces Wonton wrappers
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 cup Water
Instructions
Finely grate the carrot, shred the cabbage, finely chop the mushrooms, and slice the spring onions. Mince the garlic.
In a mixing bowl, combine the carrot, cabbage, mushrooms, spring onions, and garlic.
Add the soy sauce, sesame oil, cornstarch, salt, and pepper. Mix thoroughly to create the vegetable filling.
Take a wonton wrapper and place it on a flat surface. Spoon about 1 teaspoon of the vegetable filling into the center of the wrapper.
Gently gather up the edges of the wonton wrapper around the filling, leaving the top of the filling exposed. Ensure the wrapper is snug around the filling without fully sealing the top.
Repeat with the remaining wonton wrappers and filling until all siew mai are assembled.
Prepare a steamer by bringing 1 cup of water to a boil over medium heat.
Lightly oil the steamer basket or line it with parchment paper to prevent sticking. Arrange the siew mai in the steamer basket with a small gap between each piece to allow for expansion.
Place the basket in the steamer, cover with a lid, and steam the siew mai for 8-10 minutes, or until the wrappers are tender and the filling is cooked through.
Remove the siew mai from the steamer and let cool slightly before serving. Enjoy hot with soy sauce or chili sauce for dipping!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1905 mg | 83% | |
| Total Carbohydrate | 97.7 g | 36% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 10.0 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
