Low Sodium Chicken Dumplings
Light, flavorful, and heart-healthy, these Low Sodium Chicken Dumplings are a delicious twist on a comfort food favorite. Made with tender ground chicken, vibrant green cabbage, and aromatic ginger and garlic, this recipe is a perfect choice for those looking to enjoy dumplings without excess salt. The filling is seasoned with low-sodium soy sauce and a hint of sesame oil, ensuring a savory bite without compromising on flavor. Wrapped in delicate wonton skins and pan-fried to golden perfection before being gently steamed, these dumplings deliver a crispy, juicy texture that’s simply irresistible. In just 45 minutes, you can whip up a batch perfect for four, garnished with fresh cilantro and paired with a low-sodium dipping sauce for an easy, satisfying meal. Ideal for anyone seeking low-sodium dinner ideas or healthy Asian-inspired recipes, these dumplings are sure to become a household favorite!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 cup Green cabbage
- 1 medium, grated Carrot
- 3 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 40 pieces Wonton wrappers
- 0.25 cup Water
- 2 tablespoons Cornstarch
- 0.25 cup, chopped Fresh cilantro
Instructions
In a large mixing bowl, combine ground chicken, cabbage, carrot, green onions, garlic, ginger, low-sodium soy sauce, and sesame oil. Mix thoroughly until well incorporated.
Place a wonton wrapper on a clean surface. Spoon about one teaspoon of the filling mixture into the center of the wrapper.
Lightly brush the edges of the wrapper with water. Fold the wrapper in half diagonally to form a triangle and press the edges together to seal. Ensure that there are no air bubbles.
Bring the two outer corners of the triangle together over the filling, overlapping them slightly, and pinch together to form a dumpling. Repeat until all wrappers and filling are used.
In a non-stick skillet, heat a tablespoon of sesame oil over medium heat. Add dumplings in a single layer, ensuring they do not touch each other.
Cook the dumplings for about 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet, cover, and let the dumplings steam for 5-7 minutes or until the filling is cooked through and the water has mostly evaporated.
Remove the lid and continue to cook for another 1-2 minutes until the bottoms are crispy again.
Garnish with chopped cilantro and serve immediately with additional low-sodium soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.6 g | ||
| Protein | 134.9 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 3610 mg | 77% | |
*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.
