Low Sodium Fried Pork Dumplings
Indulge in the delicious simplicity of Low Sodium Fried Pork Dumplings, a perfect balance of flavor and health-conscious eating. These golden, crispy dumplings are filled with a savory pork mixture seasoned with freshly minced ginger, garlic, and green onions, then elevated with low-sodium soy sauce, sesame oil, and a hint of ground white pepper for a gentle kick. Wrapped in delicate wonton skins, each dumpling is pan-fried to perfection before being steamed for a tender, juicy center and irresistibly crisp bottom. Ideal as an appetizer, snack, or even a main dish, these dumplings offer all the comfort of a classic without the added salt, making them a guilt-free favorite for any occasion. Serve them with a side of low-sodium dipping sauce for extra flair and enjoy a wholesome homemade treat.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 3 stalks Green onions, finely chopped
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 0.25 teaspoon Ground white pepper
- 50 pieces Wonton wrappers
- 2 tablespoons Canola oil
- For sealing Water
Instructions
In a large mixing bowl, combine the ground pork, chopped green onions, minced ginger, minced garlic, low-sodium soy sauce, sesame oil, and ground white pepper. Mix well until all ingredients are thoroughly incorporated.
Place a wonton wrapper on a clean surface, keeping the rest covered with a damp towel to prevent drying out.
Spoon about 1 teaspoon of the pork mixture onto the center of the wrapper.
Dip your finger in water and moisten the edges of the wonton wrapper.
Fold the wrapper in half to form a triangle or half-moon shape, pressing the edges together to seal the filling inside. Ensure there are no air bubbles and the edges are tightly sealed.
Place the finished dumpling on a baking sheet lined with parchment paper. Repeat the process until all the fillings and wrappers have been used.
Heat 1 tablespoon of canola oil in a large non-stick skillet over medium heat. Once hot, add half of the dumplings in a single layer, making sure they do not touch each other.
Cook the dumplings for about 2-3 minutes, or until the bottoms are golden brown.
Pour 1/4 cup of water into the skillet, being careful of sizzling. Cover the skillet immediately with a lid to create steam.
Allow the dumplings to steam for 4-5 minutes. Remove the lid and continue cooking for another 1-2 minutes to evaporate excess water and crisp the bottoms.
Remove the cooked dumplings and place them on an absorbent paper towel to remove excess oil. Repeat the cooking process with the remaining dumplings.
Serve the low-sodium fried pork dumplings immediately with additional low-sodium soy sauce or vinegar for dipping, if desired.
Nutrition Facts
Calories |
2832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 195.4 g | 71% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 4.3 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 672 mg | 14% | |
*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.
