Low Sodium Kimchi Dumplings
Delight in the bold flavors and wholesome appeal of Low Sodium Kimchi Dumplings, a health-conscious twist on the classic Korean favorite. These dumplings bring together a vibrant filling of low-sodium kimchi, crumbled firm tofu, earthy shiitake mushrooms, and fresh green onions, creating a perfect balance of umami and crunch. Enhanced with garlic, ginger, sesame oil, and a hint of gochugaru for a touch of heat, each bite is a journey into flavor without compromising your sodium intake. Wrapped in tender dumpling skins and pan-steamed to perfection, these dumplings boast a golden crispy base and a delicately steamed topping. Perfect for vegans and those watching their salt levels, this recipe is easy to prepare in under 40 minutes and pairs beautifully with a dipping sauce of low-sodium soy and sesame oil. Whether served as an appetizer, snack, or light meal, these kimchi dumplings will become your go-to dish for guilt-free indulgence.
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Recipe Information
Ingredients
- 1 cup Low-sodium kimchi
- 200 grams Firm tofu
- 100 grams Shiitake mushrooms
- 3 stalks Green onions
- 2 Garlic cloves
- 1 teaspoon Ginger
- 1 tablespoon Sesame oil
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Gochugaru (Korean red pepper flakes)
- 30 pieces Dumpling wrappers
- 1 cup Water
- 100 grams Cabbage
Instructions
Begin by finely chopping the low-sodium kimchi, shiitake mushrooms, cabbage, and green onions. Mince the garlic cloves and ginger.
Drain the firm tofu and pat it dry with a paper towel to remove excess moisture. Then, crumble the tofu into small pieces with your hands or a fork.
In a large mixing bowl, combine the chopped kimchi, mushrooms, cabbage, crumbled tofu, green onions, minced garlic, and ginger.
Add sesame oil, low-sodium soy sauce, and gochugaru to the mixture. Stir well until all ingredients are evenly mixed.
Place a dumpling wrapper on a clean, dry surface. Scoop about a tablespoon of filling into the center of the wrapper.
Dip a finger into a cup of water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape.
Press the edges firmly to seal, ensuring there are no air pockets. Optionally, you can pleat the edges for a decorative touch.
Repeat the process with the remaining wrappers and filling.
To cook the dumplings, heat a non-stick skillet over medium heat and lightly coat it with sesame oil or a cooking spray.
Place the dumplings in the skillet, ensuring they are not touching each other. Cook for about 2-3 minutes or until the bottom turns golden brown.
Pour a small amount of water (around 1/4 cup) into the skillet and immediately cover it with a lid. Steam the dumplings for another 5-6 minutes, or until the wrappers become translucent and filling is cooked through.
Once cooked, carefully remove the dumplings from the skillet and serve hot. Enjoy with a dip made from low-sodium soy sauce and a dash of sesame oil.
Nutrition Facts
Calories |
4632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6996 mg | 304% | |
| Total Carbohydrate | 933.8 g | 340% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 12.3 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 789 mg | 61% | |
| Iron | 36.5 mg | 203% | |
| Potassium | 2277 mg | 48% | |
*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.
