Low Fat Pork Dumplings
Light, satisfying, and full of flavor, these low-fat pork dumplings are a healthier twist on a beloved classic. Made with lean ground pork, vibrant vegetables like shredded cabbage and grated carrot, and seasoned with aromatic garlic, ginger, and low-sodium soy sauce, this recipe delivers a guilt-free indulgence that doesn’t compromise on taste. Wrapped in delicate dumpling skins and cooked to perfection—whether boiled or pan-fried—these bite-sized delights make for an irresistible appetizer or light meal. Quick to prepare and family-friendly, they pair beautifully with dipping sauces like soy or chili oil for an extra punch of flavor. Perfect for health-conscious foodies or anyone craving homemade dim sum, this recipe is proof that clean eating can be deliciously satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Lean ground pork
- 2 tablespoons Soy sauce, low sodium
- 3 pieces Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, finely grated
- 1 cup Cabbage, finely shredded
- 1 teaspoon Sesame oil
- 30 pieces Dumpling wrappers
- 1 bowl Water
Instructions
In a large bowl, combine the lean ground pork, soy sauce, chopped green onions, minced garlic, grated ginger, grated carrot, shredded cabbage, and sesame oil. Mix thoroughly until all ingredients are well incorporated.
Prepare a clean workspace and set out the dumpling wrappers. Have a small bowl of water ready to help seal the dumplings.
Take one dumpling wrapper and place it on your palm. Spoon about one teaspoon of the filling mixture into the center of the wrapper.
Dip your finger into the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half to encase the filling, forming a half-moon shape.
Pinch the edges together, pressing firmly to seal. You can pleat the edges if desired for a more traditional look.
Repeat this process with the remaining filling and wrappers until all dumplings are prepared.
To cook the dumplings, bring a large pot of water to a boil. Add the dumplings in batches, ensuring they do not stick together, and cook for 3-4 minutes or until the dumplings float to the surface.
Alternatively, for a pan-fried version, heat a non-stick frying pan with a small amount of oil over medium heat. Place dumplings in the pan and cook until the bottoms are golden brown, then add a small amount of water, cover, and steam for an additional 3 minutes.
Serve the dumplings hot with your choice of dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
Calories |
5159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 7268 mg | 316% | |
| Total Carbohydrate | 922.8 g | 336% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 9.1 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 2837 mg | 60% | |
*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.
