Low Carb Vegetarian Dumplings
Discover a guilt-free twist on a classic favorite with these Low Carb Vegetarian Dumplings, a perfect blend of healthy and flavorful! These innovative dumplings swap traditional wrappers for tender blanched green cabbage leaves, making them a wonderfully low-carb option. Packed with a vibrant filling of crumbled tofu, shiitake mushrooms, carrots, and aromatic ginger and garlic, the recipe is seasoned to perfection with low-sodium soy sauce and sesame oil. A quick pan-fry followed by gentle steaming ensures a delicate texture and golden finish. Ready in just 40 minutes, these dumplings are ideal for vegetarians and low-carb enthusiasts alike, and they pair beautifully with a tamari or sesame dipping sauce for an unforgettable appetizer or main dish.
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Recipe Information
Ingredients
- 12 leaves Green cabbage
- 200 grams Firm tofu
- 100 grams Shiitake mushrooms
- 1 medium-sized Carrot
- 2 stalks Green onions
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Coconut oil (or avocado oil)
Instructions
Carefully peel off 12 large outer leaves of the cabbage, being sure not to rip them. Blanche them in boiling water for 2 minutes, then transfer them immediately to a bowl of ice water to cool. Drain and set aside on a clean kitchen towel to dry.
Press the firm tofu to remove excess water by wrapping it in a kitchen towel and placing a heavy object on top. After 10 minutes, crumble the tofu into small pieces and set aside.
Finely chop the shiitake mushrooms, carrot, green onions, and garlic. Grate the ginger.
Heat a large pan over medium heat, and add the coconut oil. Once hot, sauté the garlic and ginger for 30 seconds until fragrant.
Add the mushrooms and carrot to the pan. Cook for 3-4 minutes, stirring frequently, until softened and slightly browned.
Stir in the crumbled tofu, followed by the green onions, soy sauce, sesame oil, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat and let the filling cool slightly.
Place a blanched cabbage leaf on a clean surface. Add about 1.5-2 tablespoons of the filling to the center. Fold the sides of the leaf inward, then roll it up to form a sealed dumpling. Repeat with the remaining cabbage leaves and filling.
Heat a large skillet over medium heat and lightly grease with coconut oil. Place the dumplings seam-side down in the skillet and cook for 2-3 minutes until the bottom is golden brown.
Add a splash of water to the skillet (about 1-2 tablespoons), cover with a lid, and let the dumplings steam for an additional 3-4 minutes.
Remove the dumplings from the skillet and serve warm with your favorite low-carb dipping sauce, such as tamari or a sesame vinaigrette.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 13.1 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1508 mg | 116% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1510 mg | 32% | |
*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.
