Low Sodium Classic Meat Dumplings
Delight in the comforting, savory goodness of **Low Sodium Classic Meat Dumplings**, a healthier spin on a cherished favorite! This recipe combines tender ground pork and chicken with vibrant green onions, crisp shredded cabbage, and the aromatic warmth of minced ginger and garlic. A splash of low sodium soy sauce and sesame oil adds depth without compromising on health-conscious choices. Encased in delicate dumpling wrappers, these parcels are pan-fried to golden perfection before being steamed to juicy, flavorful tenderness. Ideal as an appetizer or main dish, these dumplings are perfect for those seeking a low-sodium yet delicious homemade treat. Serve with your favorite no-sodium dipping sauce and savor every bite of this balanced and satisfying dish!
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Recipe Information
Ingredients
- 250 grams Ground pork
- 250 grams Ground chicken
- 4 stalks Green onions, finely chopped
- 150 grams Cabbage, finely shredded
- 2 tablespoons Ginger, minced
- 3 cloves Garlic, minced
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Black pepper
- 40 pieces Dumpling wrappers
- 2 tablespoons Olive oil
- 1 cup Water for steaming
Instructions
In a large bowl, combine the ground pork and ground chicken. Mix until well combined.
Add the finely chopped green onions, shredded cabbage, minced ginger, and minced garlic to the meat mixture and mix thoroughly.
Pour in the low sodium soy sauce and sesame oil. Add the black pepper and mix until evenly distributed.
Lay out a dumpling wrapper on a dry surface. Place a heaping teaspoon of the filling mixture into the center of the wrapper.
Dip your finger in a little water and moisten the edges of the wrapper. Fold the wrapper over the filling to form a half-moon shape. Press the edges together to seal.
Repeat the filling and sealing with the remaining wrappers and filling.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the dumplings, flat-side down, and cook until the bottoms are golden brown, about 2 minutes.
Pour in 1/2 cup of water, cover the skillet with a lid, and reduce the heat to medium. Let the dumplings steam for about 5-7 minutes, or until the water has evaporated and the dumplings are cooked through.
Uncover the skillet and let the dumplings fry for another 1-2 minutes to crisp up the bottoms.
Transfer the dumplings to a serving plate and repeat the cooking process with the remaining dumplings using the other tablespoon of olive oil.
Serve hot as an appetizer or a main dish with your choice of low sodium or no-sodium dipping sauce.
Nutrition Facts
Calories |
7181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 9516 mg | 414% | |
| Total Carbohydrate | 1221.8 g | 444% | |
| Dietary Fiber | 46.6 g | 166% | |
| Total Sugars | 6.7 g | ||
| Protein | 280.3 g | 561% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 48.3 mg | 268% | |
| Potassium | 3238 mg | 69% | |
*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.
