Low Sodium Beef Dumplings
Delight in the savory perfection of Low Sodium Beef Dumplings, a healthier twist on a classic favorite. These homemade dumplings are packed with a flavorful filling of tender ground beef, crunchy cabbage, aromatic garlic and ginger, and a splash of low sodium soy sauce for that umami punch—all wrapped in from-scratch dough that's irresistibly soft yet crisp when pan-fried. Perfectly golden and steamed to juicy perfection, these dumplings are ideal for appetizers, snacks, or light meals. Whether you’re reducing salt in your diet or simply looking for a wholesome, from-scratch comfort food, this recipe delivers big on taste with minimal sodium. Serve them hot with your favorite low sodium dipping sauce for an irresistible treat!
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Recipe Information
Ingredients
- 250 grams Ground beef
- 3 stalks Green onions, finely chopped
- 1 teaspoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 0.5 teaspoon Black pepper
- 250 grams All-purpose flour
- 120 milliliters Water, warm
- 2 tablespoons Vegetable oil
- 100 grams Cabbage, finely chopped
Instructions
In a large bowl, combine the ground beef, chopped green onions, grated ginger, minced garlic, chopped cabbage, low sodium soy sauce, sesame oil, and black pepper. Mix well until all ingredients are thoroughly combined. Set the filling aside.
To make the dumpling wrappers, place the all-purpose flour in a large mixing bowl. Gradually add the warm water while mixing with a wooden spoon or chopsticks until a rough dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 15 minutes.
After resting, divide the dough into four pieces. Roll each piece into a long cylinder about 1 inch in diameter, then cut into 12 small pieces.
Roll each small piece into a ball, then flatten with your palm. Use a rolling pin to roll out each ball into a thin circle approximately 3 inches in diameter. Continue until all the dough is used.
Place about a tablespoon of the beef filling in the center of each wrapper. Fold the dumpling in half and pinch the edges to seal. You can pleat the edges if desired. Ensure there are no gaps.
In a large non-stick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add half of the dumplings in a single layer and cook until the bottoms are golden brown and crispy, about 2 minutes.
Add 60 ml of water to the skillet, cover with a lid, and steam for about 5 minutes or until the water has evaporated.
Remove the lid and continue to cook for an additional 1-2 minutes to re-crisp the bottoms. Remove from the skillet and repeat with remaining dumplings using the other tablespoon of oil.
Serve the dumplings hot with your choice of low sodium dipping sauce or additional low sodium soy sauce for extra flavor.
Nutrition Facts
Calories |
1881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 5.0 g | ||
| Protein | 73.4 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1335 mg | 28% | |
*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.
