Low Sodium Pork and Cabbage Dumplings
Discover the ultimate recipe for Low Sodium Pork and Cabbage Dumplings—an irresistible take on classic Asian comfort food, perfect for those watching their sodium intake. These dumplings are brimming with a savory and aromatic filling, featuring lean ground pork, finely chopped cabbage, fresh garlic and ginger, and fragrant green onions. Seasoned with low sodium soy sauce, sesame oil, and a touch of rice vinegar, the mixture strikes the perfect balance of flavor while keeping it light and heart-healthy. Wrapped in delicate dumpling wrappers, these little parcels are pan-fried to golden perfection and steamed for a juicy, tender bite. Ready in under an hour, they’re ideal for a satisfying appetizer or main dish. Serve warm with your favorite low sodium sauce, and enjoy a healthier twist on a beloved culinary classic!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 200 grams Cabbage
- 2 cloves Garlic cloves
- 1 tablespoon Ginger
- 3 stalks Green onions
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 tablespoon Cornstarch
- 40 pieces Dumpling wrappers
- Water
- 2 tablespoons Olive oil
Instructions
Finely chop the cabbage and place it in a large bowl.
Mince the garlic and ginger, slice the green onions thinly, and add them to the cabbage.
Add the ground pork, low sodium soy sauce, sesame oil, rice vinegar, and cornstarch into the bowl with the cabbage mixture.
Mix all ingredients thoroughly until well combined and the pork has absorbed the flavors.
Take a dumpling wrapper and place about a tablespoon of filling in the center.
Dip your finger in water and moisten the edges of the wrapper.
Fold the wrapper in half over the filling to form a semicircle.
Press the edges to seal, making pleats along one side as you go.
Repeat with the remaining wrappers and filling.
In a large non-stick pan, heat olive oil over medium heat.
Place dumplings flat side down in the pan, leaving some space between each.
Cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the pan and cover immediately with a lid.
Steam the dumplings for 5 minutes, or until the water has evaporated.
Uncover and cook for an additional 1-2 minutes to re-crisp the bottoms.
Serve the dumplings warm with additional low sodium soy sauce or a dipping sauce of your choice.
Nutrition Facts
Calories |
7588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 9516 mg | 414% | |
| Total Carbohydrate | 1227.1 g | 446% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 7.7 g | ||
| Protein | 295.3 g | 591% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 683 mg | 53% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 1826 mg | 39% | |
*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.
