Low Sodium Boiled Dumplings
Delight your taste buds with these **Low Sodium Boiled Dumplings**, a healthier twist on the classic comfort food. Crafted with a homemade dumpling dough and packed with a flavorful filling of lean ground chicken, fresh cabbage, grated carrot, and aromatic garlic and ginger, this recipe offers a perfect balance of texture and taste. Enhancing the mix with a touch of low sodium soy sauce, sesame oil, and black pepper ensures an umami-rich experience without the excess salt. These dumplings are gently boiled to achieve a tender, delicate wrapper that encases the juicy filling. Perfect for a wholesome lunch, dinner, or appetizer, these low sodium dumplings are a guilt-free indulgence that doesn’t skimp on flavor. Serve them fresh with your favorite low-sodium dipping sauce for a truly satisfying dish!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Water
- 0.5 pound Ground chicken
- 1 cup Cabbage, finely chopped
- 0.5 cup Carrot, grated
- 2 stalks Green onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 2 teaspoons Olive oil
- 0.25 teaspoon Black pepper
- 1 unit Egg, beaten
Instructions
In a large mixing bowl, combine the all-purpose flour and gradually add water while stirring until a dough forms. Knead the dough for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. In a medium bowl, mix ground chicken, cabbage, carrot, green onion, garlic, and ginger together.
Add low sodium soy sauce, sesame oil, olive oil, black pepper, and the beaten egg to the chicken and vegetable mixture. Stir thoroughly until all ingredients are well combined.
After the dough has rested, knead it slightly and divide into four equal parts. Roll each part into a long log and cut each log into 10 pieces to make a total of 40 pieces.
Roll each small piece into a ball and then flatten it into a 3-inch circle using a rolling pin. Keep the edges thinner than the center.
Place about a teaspoon of filling in the center of each dumpling wrapper. Fold the wrapper in half over the filling, then pinch and pleat the edges to seal the dumpling.
Bring a large pot of water to a boil. Gently add the dumplings, ensuring not to overcrowd the pot. Cook in batches if necessary.
Boil the dumplings for 5-7 minutes or until the filling is cooked through and the dumplings float to the surface.
Remove the dumplings with a slotted spoon and serve hot with your favorite low sodium dipping sauce.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 916 mg | 40% | |
| Total Carbohydrate | 207.1 g | 75% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 10.1 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 233 mg | 18% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2326 mg | 49% | |
*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.
