Low Fat Adobo Dumplings
Get ready to experience a guilt-free twist on a Filipino classic with our *Low Fat Adobo Dumplings*! Perfect for health-conscious food lovers, these golden-brown morsels are filled with tender, tangy chicken breast marinated in a traditional adobo blend of low-sodium soy sauce, white vinegar, garlic, and aromatic bay leaf. Wrapped in easy-to-use dumpling wrappers and lightly pan-fried with a non-stick cooking spray, these dumplings keep things light without sacrificing flavor. A quick steam ensures their filling stays juicy, while the bottoms develop a satisfying crisp. With just 20 minutes of prep, they’re a wholesome, low-fat appetizer or snack you can feel good about serving. Pair with a zesty vinegar dipping sauce for the ultimate bite!
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Recipe Information
Ingredients
- 250 grams boneless, skinless chicken breast
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons white vinegar
- 3 cloves minced garlic
- 1 leaf bay leaf
- 0.5 teaspoon ground black pepper
- 1 cup water
- 2 tablespoons spring onions, chopped
- 24 pieces store-bought dumpling wrappers
- 1 bottle non-stick cooking spray
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Cut the chicken breast into small 1/2-inch cubes.
In a mixing bowl, combine the chicken, soy sauce, vinegar, minced garlic, bay leaf, and black pepper. Stir well and marinate for at least 15 minutes.
Heat a non-stick pan over medium heat and spray lightly with non-stick cooking spray.
Add the marinated chicken along with the marinade to the pan, then pour in 1 cup of water.
Bring to a boil, then lower the heat and let simmer for about 10 minutes or until the chicken is cooked and the liquid is reduced. Remove the bay leaf.
In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the chicken mixture and stir until the sauce thickens.
Once thickened, remove the chicken from heat and let it cool slightly.
Place a dumpling wrapper on a clean surface, and add about 1 tablespoon of the chicken mixture in the center. Sprinkle a few pieces of chopped spring onion.
Moisten the edges of the wrapper with water, then fold the wrapper in half to enclose the filling and press the edges to seal. Crimp the edges if desired.
Repeat with the remaining filling and wrappers.
Heat a non-stick skillet over medium heat, spray with cooking spray.
Add the dumplings in batches, ensuring they do not touch each other. Cook for about 2-3 minutes until the bottom is golden brown.
Add a splash of water (about 2 tablespoons), cover the skillet, and let the dumplings steam for another 4-5 minutes.
Remove the cover and let the dumplings continue to cook until the bottoms are crisp.
Serve hot with low-sodium soy sauce or a light vinegar dipping sauce.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.1 g | 221% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.2 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 58 mg | 4% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 784 mg | 17% | |
*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.
