Low Sodium Chicken Soup Dumplings
Delight in the comforting, aromatic flavors of these Low Sodium Chicken Soup Dumplings—a homemade twist on a beloved classic that's big on taste and mindful of your sodium intake. Featuring a delicate handmade dough encasing a savory, ginger- and garlic-infused chicken filling, these steamed dumplings also surprise with pockets of rich, low-sodium gelatinized chicken broth that melt into a luscious soup with every bite. Perfected with a hint of sesame and white pepper and paired with a tangy dipping sauce, this recipe is a healthier option for dumpling lovers, all while maintaining the irresistible balance of savory and umami flavors. Whether served as an appetizer or the star of a meal, these dumplings are an impressive, wholesome treat worth every moment in the kitchen.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 200 milliliters Boiling water
- 50 milliliters Cold water
- 300 grams Boneless, skinless chicken thighs
- 2 Garlic cloves
- 3 Green onions
- 15 grams Ginger
- 500 milliliters Low sodium chicken broth
- 10 grams Gelatin powder
- 15 milliliters Rice vinegar
- 15 milliliters Soy sauce (low sodium)
- 1 pinch White pepper
- 10 milliliters Sesame oil
Instructions
Start by preparing the gelatinous broth: In a pot, heat the 500 ml of low sodium chicken broth until it comes to a simmer, then whisk in the gelatin powder until fully dissolved. Pour the mixture into a shallow dish and refrigerate until set, about 1 hour.
To prepare the dough, place 300 grams of all-purpose flour in a large bowl. Gradually add 200 ml of boiling water while stirring with a spoon until the mixture is crumbly. Add 50 ml of cold water and mix until a dough forms.
Knead the dough on a lightly floured surface for about 8 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Next, prepare the filling: Mince the 300 grams of chicken thighs finely. Peel and mince the 2 garlic cloves and 15 grams of ginger. Chop the white part of the 3 green onions finely.
In a bowl, combine the minced chicken, garlic, ginger, and green onions. Add 15 ml of rice vinegar, 15 ml of low sodium soy sauce, a pinch of white pepper, and 10 ml of sesame oil. Mix until evenly combined.
Remove the set gelatin from the refrigerator and cut it into very small cubes. Gently fold the gelatin into the chicken mixture.
Divide the dough into four equal pieces. Roll out each piece into a thin log, then cut each log into 12 pieces, generating 48 small dough pieces in total.
Roll each small dough piece into a thin circle about 3 inches in diameter. Keep the edges thinner than the center.
Place a small spoonful of filling in the center of each dough circle, then carefully pleat and pinch the edges to seal the dumpling, ensuring no leaks.
Prepare a steamer lined with parchment paper. Arrange the dumplings in the steamer, leaving space between each to avoid sticking.
Steam the dumplings over boiling water for about 8 minutes or until the dough is translucent and the filling is cooked through.
Serve the dumplings hot, with extra low sodium soy sauce and rice vinegar on the side for dipping.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 240.2 g | 87% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 3.0 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 169 mg | 13% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1786 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.
