Low Sodium Chicken Pot Stickers
Delight in the savory goodness of homemade **Low Sodium Chicken Pot Stickers**, a healthier twist on a takeout favorite! These flavorful dumplings are packed with a filling of tender ground chicken, crisp shredded cabbage, fragrant garlic, fresh ginger, and a splash of low sodium soy sauce for a balanced umami flavor. Wrapped in delicate wonton wrappers and perfectly pan-fried for crispy bottoms, they're then gently steamed to achieve that irresistibly tender bite. With just 30 minutes of prep time, this recipe is a fantastic way to enjoy a low-sodium, restaurant-style appetizer or main course right at home. Pair these pot stickers with a side of extra dipping sauce for a healthier, flavor-packed treat that's sure to please!
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Recipe Information
Ingredients
- 250 grams Ground chicken
- 1 cup Cabbage, finely shredded
- 3 whole Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 2 tablespoons Low sodium soy sauce
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
- 24 pieces Wonton wrappers
- 2 tablespoons Canola oil
- 0.5 cup Water
Instructions
In a large bowl, combine the ground chicken, shredded cabbage, chopped green onions, minced garlic, grated ginger, low sodium soy sauce, sesame oil, and black pepper. Mix thoroughly until all ingredients are well integrated.
Lay a wonton wrapper on a flat surface and place about 1 teaspoon of the filling mixture in the center of the wrapper.
Wet the edges of the wrapper with a little water using your finger. Fold the wrapper over the filling to create a half-moon shape, pressing the edges together to seal.
Pleat the edges to ensure the dumpling is securely closed. Repeat with remaining wrappers and filling.
Heat the canola oil in a large non-stick skillet over medium heat. Once hot, add the pot stickers in a single layer, being sure not to overcrowd the pan.
Cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add 1/2 cup of water to the pan, cover immediately, and let steam until the wrappers are tender and the chicken is cooked through, about 6-7 minutes.
Remove the lid and let any remaining water evaporate. Let the bottoms crisp up again for an additional 2 minutes.
Remove pot stickers from the pan and repeat the process with remaining ingredients if necessary.
Serve the pot stickers warm, with extra low sodium soy sauce for dipping if desired.
Nutrition Facts
Calories |
1263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.4 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2238 mg | 48% | |
*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.
