Low Sodium Homemade Pot Stickers
Discover the delight of creating your own **Low Sodium Homemade Pot Stickers**, a flavorful and healthier alternative to traditional dumplings. These pot stickers are packed with a vibrant filling made from ground pork, fresh napa cabbage, scallions, ginger, and garlic, all enhanced with the subtle richness of low sodium soy sauce and sesame oil. Wrapped in delicate wonton wrappers, they’re pan-fried to golden perfection before being steamed to achieve that irresistible crispy-bottom-and-tender-top texture. Perfect for those watching their sodium intake, this recipe ensures bold taste without compromising on health. Serve with your favorite dipping sauce for a crowd-pleasing appetizer or light meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound Ground pork
- 1 cup Napa cabbage
- 4 pieces Scallions, finely chopped
- 1 tablespoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Low sodium soy sauce
- 2 teaspoons Sesame oil
- 40 pieces Wonton wrappers
- 1 tablespoon Cornstarch
- 0.25 cup Water
- 2 tablespoons Vegetable oil
Instructions
Finely chop the napa cabbage and mix it with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture.
After 10 minutes, use your hands to squeeze out as much liquid as possible from the cabbage. Place the drained cabbage in a large mixing bowl.
Add the ground pork, scallions, ginger, garlic, low sodium soy sauce, and sesame oil to the bowl with the cabbage. Mix everything thoroughly until well combined.
Lay out the wonton wrappers on a flat surface. Keep a small bowl of water nearby as you work.
Spoon about 1 teaspoon of the filling in the center of each wrapper. Dip your finger in the water and wet the edges of the wrapper.
Fold the wrapper over to create a half-moon shape, pressing and carefully pleating the edges to seal. Ensure there are no air pockets.
Mix cornstarch with the water until smooth. Use this mixture to lightly coat the bottom of each dumpling to prevent sticking while frying.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat.
Place enough pot stickers in the pan to fill, ensuring they do not touch and fry until the bottoms are golden brown, about 2-3 minutes.
Reduce the heat to medium. Carefully pour about 1/4 cup water into the pan and immediately cover the pan with a lid to steam the dumplings. Cook for another 5-6 minutes, or until the water evaporates.
Remove the lid and allow the pot stickers to fry for another 1-2 minutes to re-crisp the bottoms.
Repeat with remaining dumplings, adding more oil as needed.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2106 mg | 92% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.0 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 792 mg | 17% | |
*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.
