Low Fat Vegetable Dumplings
Delight in the wholesome goodness of these Low Fat Vegetable Dumplings—a lighter, healthier take on a classic favorite! Crafted with a homemade whole wheat dough and a vibrant filling of finely chopped cabbage, grated carrot, mushrooms, and green onions, these dumplings are both nutritious and satisfying. Flavored with aromatic sesame oil, ground ginger, and a splash of low-sodium soy sauce, each bite bursts with delicious umami and a touch of warmth. Steamed to perfection, these dumplings are low in fat and ideal for a guilt-free snack, appetizer, or light meal. Serve them hot with your favorite dipping sauce, such as tangy soy sauce or spicy chili oil, for an irresistibly healthy treat. Perfect for health-conscious foodies, this recipe is simple to make and packed with fresh, wholesome ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cup Hot water
- 1 cup (finely chopped) Cabbage
- 1 medium (grated) Carrot
- 4 pieces (finely diced) Mushrooms
- 2 stalks (thinly sliced) Green onion
- 1 tablespoon Soy sauce (low sodium)
- 0.5 teaspoon Sesame oil
- 0.5 teaspoon Ground ginger
- 1 teaspoon Cornstarch
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Water (for steaming)
Instructions
In a large mixing bowl, combine the whole wheat flour and hot water. Stir with a spoon until the mixture forms a rough dough.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover with a damp towel and let it rest for 20 minutes.
While the dough is resting, prepare the filling. In a large bowl, combine the cabbage, carrot, mushrooms, green onion, soy sauce, sesame oil, ground ginger, cornstarch, salt, and black pepper. Mix well to evenly coat the vegetables in the seasoning.
After the dough has rested, divide it into 24 equal parts. Roll each piece into a ball.
On a lightly floured surface, roll out each ball into a thin circle approximately 3 inches in diameter. Be careful not to make the edges too thick.
Spoon about 1 teaspoon of the vegetable filling into the center of each wrapper. Fold the wrapper in half to form a half-moon shape and press the edges firmly to seal, pleating as you go for a decorative finish if desired.
Place dumplings in a single layer in a steamer basket lined with parchment paper to prevent sticking. Be sure they do not touch each other.
Bring 2 cups of water to a boil in a large pot or wok. Place the steamer basket over the boiling water and cover with a lid.
Steam the dumplings for 10-12 minutes or until the wrappers become tender and slightly translucent.
Carefully remove the dumplings from the steamer and serve hot with your favorite dipping sauce, such as soy sauce or chili oil.
Nutrition Facts
Calories |
1004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1275 mg | 55% | |
| Total Carbohydrate | 194.4 g | 71% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 8.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1785 mg | 38% | |
*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.
