Low Sodium Rice Dumplings with Savory Filling
Delight in the healthy, flavor-packed goodness of Low Sodium Rice Dumplings with Savory Filling—perfect for those seeking a guilt-free indulgence without compromising on taste. These steamed delights feature soft, glutinous rice dough encasing a hearty filling of earthy button mushrooms, nutrient-rich spinach, and aromatic garlic and ginger, all enhanced with a hint of sesame oil and low sodium soy sauce for balanced seasoning. Ideal for anyone monitoring their sodium intake, these dumplings boast a satisfying texture and savory bite in every mouthful. Crafted with simple, wholesome ingredients, this recipe is a showcase of Asian-inspired comfort food that’s as nourishing as it is delicious. Serve them warm with an optional sprinkle of green onions and a low sodium dipping sauce for a delightful appetizer or snack. Cooking up this healthy twist on traditional rice dumplings is sure to wow your family and friends!
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Recipe Information
Ingredients
- 250 grams Glutinous rice flour
- 200 milliliters Water
- 2 tablespoons Vegetable oil
- 150 grams Button mushrooms, finely chopped
- 100 grams Fresh spinach, chopped
- 3 cloves Garlic, minced
- 3 stalks Green onions, finely chopped
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
- 1 teaspoon Ginger, grated
Instructions
In a large mixing bowl, combine the glutinous rice flour with water. Mix well to form a smooth dough. Cover the dough with a damp cloth and let it rest for about 30 minutes.
Meanwhile, prepare the filling by heating 1 tablespoon of vegetable oil in a pan over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
Add the chopped mushrooms to the pan and cook for 5-7 minutes until they release their moisture and start to brown.
Stir in the chopped spinach, and cook until just wilted, approximately 2-3 minutes. Add the green onions, low sodium soy sauce, sesame oil, and black pepper. Stir well to combine all ingredients. Remove from heat and let the mixture cool.
Once cooled, take a small portion of the rice dough (about 1 tablespoon), and flatten it in your palm. Place a small amount of the mushroom and spinach filling in the center, then carefully wrap and seal the dough around the filling, forming into a dumpling shape. Repeat with the remaining dough and filling.
Prepare a steamer by filling it with water and bringing it to a boil. Lightly grease the steamer basket with remaining vegetable oil to prevent sticking.
Place the dumplings in the steamer basket, ensuring they're not too crowded. Steam over medium-high heat for about 15-20 minutes, or until the dumplings are cooked through.
Once done, remove the dumplings from the steamer and let them cool slightly.
Serve the dumplings warm, optionally garnished with additional chopped green onions and a side of low sodium soy sauce for dipping.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 4.6 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1355 mg | 29% | |
*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.
