Low Sodium Pork Dumplings
Packed with savory flavor yet mindful of your dietary needs, these Low Sodium Pork Dumplings are a delicious, guilt-free twist on a beloved classic! Featuring tender ground pork, crisp napa cabbage, aromatic ginger, and garlic, all wrapped up in delicate wonton wrappers, this recipe delivers that iconic dumpling taste with significantly reduced sodium levels, thanks to the use of low sodium soy sauce. Perfectly pan-fried to golden perfection and steamed for a juicy center, these dumplings are ideal for everything from a quick weekday dinner to a party appetizer. Serve them with a homemade low sodium dipping sauce for a flavorful finishing touch that elevates every bite. Ready in just about 1 hour and serving four, this recipe is simple, satisfying, and perfect for those looking to enjoy healthy yet indulgent comfort food!
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Recipe Information
Ingredients
- 1 pound ground pork
- 1 cup napa cabbage
- 3 stalks green onions
- 1 tablespoon fresh ginger
- 2 garlic clove
- 1 tablespoon low sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 40 wonton wrappers
- 1 tablespoon cornstarch
- 0.25 cup water
- 0.25 teaspoon freshly ground black pepper
- 2 tablespoons cooking oil
Instructions
Finely chop the napa cabbage and place it in a bowl. Sprinkle it with a pinch of salt and let it sit for 10-15 minutes to draw out excess moisture.
While the cabbage is resting, finely chop the green onions and mince the garlic and ginger.
Rinse the cabbage under cold water to remove the salt, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
In a large mixing bowl, combine ground pork, cabbage, green onions, ginger, garlic, low sodium soy sauce, rice vinegar, sesame oil, and freshly ground black pepper. Mix well until all ingredients are thoroughly incorporated.
Place a wonton wrapper on a clean surface. Scoop about 1 teaspoon of filling into the center of the wrapper.
Dip your finger into the water and moisten the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle. Press the edges firmly to seal.
For additional security, pleat the edges by folding them slightly over each other. Repeat this process until all the filling is used.
Heat cooking oil in a large non-stick skillet over medium-high heat. Add dumplings in a single layer, making sure they don't touch, and cook for 2-3 minutes without turning until the bottoms are golden brown.
Carefully pour in 1/4 cup water and immediately cover the skillet with a lid to trap the steam. Reduce heat to medium and let the dumplings steam for 5-7 minutes, or until the water has mostly evaporated and the filling is cooked through.
Remove the lid and continue to cook for another 1-2 minutes to re-crisp the bottoms of the dumplings.
Serve immediately with your choice of dipping sauce, such as a low sodium soy sauce blend with a dash of rice vinegar and a sprinkle of sliced green onions for garnish.
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 4.3 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 737 mg | 16% | |
*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.
