Low Fat Chinese Dumplings
Delight in the irresistible flavor of these Low Fat Chinese Dumplings—an easy-to-make, healthier twist on the classic dumpling. Packed with lean ground chicken, vibrant napa cabbage, fresh carrots, and aromatic ginger, these dumplings strike the perfect balance between nutrition and taste. Wrapped in thin, round dumpling sheets and cooked with a skillet-steaming method, they boast a tender texture with a crispy golden bottom. With just a touch of sesame oil and low-sodium soy sauce, they’re a guilt-free treat that's bursting with traditional Asian flavors. Ready in under an hour, these dumplings make a crowd-pleasing appetizer or light main dish served with a tangy dipping sauce of soy sauce and rice vinegar. Whether you're hosting or meal prepping, this recipe is sure to impress! Perfect for keywords like “healthy dumpling recipe,” “low-fat Chinese appetizers,” and “steamed dumplings.”
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Recipe Information
Ingredients
- 250 grams Lean ground chicken
- 100 grams Napa cabbage
- 1 medium Carrot
- 2 stalks Scallions
- 1 teaspoon Fresh ginger
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 36 pieces Round dumpling wrappers
- (for serving) Low-sodium soy sauce
- (for serving) Rice vinegar
Instructions
Finely shred the napa cabbage and squeeze out excess moisture using a cheesecloth or clean kitchen towel.
Peel and finely grate the carrot. Thinly slice the scallions.
In a large bowl, combine the ground chicken, napa cabbage, grated carrot, scallions, grated ginger, soy sauce, sesame oil, salt, and white pepper. Mix well until the ingredients are fully incorporated.
Place one dumpling wrapper in your palm and spoon about 1 teaspoon of filling into the center. Moisten the edges of the wrapper with water, fold in half, and pleat the edges to seal. Repeat with the remaining wrappers and filling.
In a non-stick skillet, heat a small amount of water to just cover the bottom of the pan. Arrange dumplings in a single layer and cover with a lid.
Cook over medium heat until the water evaporates, about 10 minutes.
Once the water has evaporated, cook for another 2-3 minutes to crisp up the bottom of the dumplings.
Remove from the skillet and serve warm with a dipping sauce made from low-sodium soy sauce and a dash of rice vinegar.
Nutrition Facts
Calories |
47 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.3 g | 1% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 6.4 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 36 mg | 1% | |
*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.
