Low Sodium Adobo Dumplings
Discover a guilt-free twist on traditional dumplings with these flavorful Low Sodium Adobo Dumplings, perfect for those seeking a healthy, delicious meal option. Packed with tender ground chicken, fresh cabbage, green onions, aromatic garlic, and ginger, this recipe features a low sodium soy sauce and rice vinegar blend that delivers all the bold, savory flavors of adobo without the excess salt. The dumplings are pan-fried to golden perfection and steamed to ensure a juicy, tender filling. Wrapped in delicate wonton wrappers, they're easy to prepare and ready in under an hour, making them ideal for a quick weeknight dinner or an impressive appetizer. Serve these irresistibly crispy dumplings with a side of low sodium soy sauce for dipping, and savor each bite guilt-free!
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Recipe Information
Ingredients
- 0.5 pound Ground chicken
- 0.5 cup Cabbage
- 2 stalks Green onions
- 3 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Black pepper
- 20 pieces Wonton wrappers
- 1 teaspoon Sesame oil
- 0.25 cup Water
Instructions
Finely chop the cabbage and green onions. Mince the garlic and grate the ginger.
In a large bowl, combine ground chicken, chopped cabbage, green onions, garlic, ginger, low sodium soy sauce, rice vinegar, and black pepper. Mix well until all ingredients are thoroughly incorporated.
Lay out the wonton wrappers on a clean, dry surface. Place about 1 teaspoon of the filling mixture in the center of each wrapper.
Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle and press the edges together to seal.
If desired, pleat the edges of the dumplings for a decorative finish, ensuring there are no gaps or holes.
Repeat the process with the remaining wrappers and filling.
Heat a non-stick pan over medium heat and add sesame oil. Once hot, place the dumplings in the pan, ensuring they do not touch.
Cook the dumplings for 2-3 minutes until the bottoms are golden brown and crispy.
Pour 1/4 cup of water into the pan and cover immediately with a lid to steam the dumplings.
Steam for about 5 minutes or until the water has evaporated and the chicken is cooked through.
Remove the lid and continue cooking for another minute to crisp up the bottoms.
Serve the dumplings warm with a side of extra low sodium soy sauce for dipping, if desired.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 84.8 g | 31% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 3.6 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1788 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.
