Low Sodium Crispy Fried Dumplings
Introducing a flavorful and health-conscious twist on a classic favorite, these Low Sodium Crispy Fried Dumplings are perfect for anyone looking to enjoy restaurant-quality dumplings without the excess sodium. Packed with a savory filling of ground chicken or turkey, green cabbage, grated carrot, aromatic garlic and ginger, and a drizzle of low sodium soy sauce, these dumplings offer layers of deliciousness in every bite. The wrappers are pan-fried to golden brown perfection and finished with a gentle steam for that irresistible balance of crispiness and softness. Easy to prepare and ready in under an hour, this recipe is ideal for family dinners, appetizers, or a satisfying snack. Serve them warm with a heart-healthy dipping sauce for an indulgent dish that doesn’t sacrifice flavor. Perfect keywords: low sodium dumplings, crispy fried dumplings, healthy appetizers, low salt recipes.
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Recipe Information
Ingredients
- 250 grams Ground chicken or turkey
- 100 grams Green cabbage, finely shredded
- 1 medium Carrot, grated
- 3 stalks Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 30 pieces Dumpling wrappers
- 3 tablespoons Vegetable oil
- 100 milliliters Water
- 1 teaspoon Salt-free spice blend (optional)
Instructions
In a large mixing bowl, combine the ground chicken or turkey, shredded cabbage, grated carrot, green onions, garlic, ginger, low sodium soy sauce, sesame oil, and salt-free spice blend (if using). Mix well until all ingredients are evenly incorporated.
Place a dumpling wrapper on a flat surface and spoon about a teaspoon of filling into the center. Lightly moisten the edges of the wrapper with water using your fingertip.
Fold the wrapper in half over the filling to create a half-moon shape, pressing the edges together to seal. For a decorative touch, create pleats along the sealed edges.
Repeat the wrapping process with the remaining filling and wrappers.
In a large non-stick skillet, heat the vegetable oil over medium heat.
Once the oil is shimmering, add the dumplings in batches, ensuring they do not touch, and cook for 2-3 minutes or until the bottoms are golden brown and crispy.
Carefully pour about 30 milliliters of water into the pan (around 2 tablespoons per batch) and cover immediately with a lid. Steam the dumplings for about 5 minutes.
Remove the lid and cook for an additional 1-2 minutes to allow any remaining water to evaporate and to ensure the bottoms are crispy again.
Transfer the cooked dumplings to a plate lined with paper towels to remove any excess oil. Repeat with the remaining dumplings.
Serve warm with your choice of low sodium dipping sauce.
Nutrition Facts
Calories |
5170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 6844 mg | 298% | |
| Total Carbohydrate | 921.5 g | 335% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 8.2 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 2072 mg | 44% | |
*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.
