Low Sodium Pork Siomai
Delight in the delicious flavors of 'Low Sodium Pork Siomai,' a healthier take on the classic dim sum favorite. This recipe combines tender ground pork with aromatic ginger, garlic, and green onions, along with the subtle sweetness of grated carrots and earthy oyster mushrooms for a nutrient-packed filling. Seasoned with low sodium soy sauce and sesame oil, these siomai are wrapped in delicate wonton wrappers and steamed to juicy perfection. Ideal for those seeking a lower-sodium option without sacrificing flavor, this simple yet satisfying dish is perfect as an appetizer, party snack, or main course. Serve these juicy, mouthwatering siomai with a tangy rice vinegar dipping sauce for the ultimate guilt-free indulgence. Ready in under an hour and suited for a variety of occasions, this recipe brings both wellness and indulgence to the table.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 4 Green onions, finely chopped
- 1 Carrot, finely grated
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Sesame oil
- 100 grams Oyster mushrooms, finely minced
- 1 Egg
- 30 Wonton wrappers
- 0.5 teaspoon Black pepper
- 2 tablespoons Rice vinegar
- 1 cup Water
Instructions
In a large mixing bowl, combine the ground pork, minced garlic, grated ginger, chopped green onions, grated carrot, and minced oyster mushrooms.
Add the low sodium soy sauce, sesame oil, and black pepper to the bowl. Mix thoroughly to ensure all ingredients are well combined.
Lightly beat the egg and add it to the pork mixture. Stir again until everything is fully incorporated.
Place a wonton wrapper on a clean working surface. Spoon about 1 tablespoon of the pork filling into the center of the wrapper.
Wet the edges of the wrapper with a little bit of water using your fingertip. Bring the edges of the wrapper up around the filling, pleating and pressing to seal the wrapper around the filling, leaving the top open.
Continue filling and wrapping the remaining wontons until all the filling is used.
Prepare a steamer by filling it with water and bringing it to a boil. Lightly oil the steam rack or line it with parchment paper to prevent sticking.
Place the siomai pleated side up in the steamer, leaving some space between each piece to allow for even cooking.
Cover the steamer and steam the siomai over boiling water for about 12-15 minutes or until the filling is cooked through.
Once cooked, remove the siomai from the steamer and let them cool slightly before serving.
Serve with a dipping sauce made from rice vinegar and a touch of low sodium soy sauce if desired.
Nutrition Facts
Calories |
2383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.4 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 388 mg | 30% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1447 mg | 31% | |
*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.
