Low Sodium Steamed Dumplings
Satisfy your craving for flavorful dumplings with this nutritious, heart-healthy recipe for Low Sodium Steamed Dumplings. Perfect for those who are mindful of their sodium intake, these dumplings are packed with a vibrant blend of lean ground chicken or turkey, finely shredded green cabbage, grated carrot, and aromatic ginger and garlic, all enhanced by a splash of low sodium soy sauce and a hint of sesame oil. Wrapped in tender dumpling skins and delicately steamed to preserve their juiciness, these guilt-free bites are ideal for weeknight dinners or meal prep. Serve them hot, garnished with fresh cilantro and paired with a tangy rice vinegar dipping sauce for a wholesome and satisfying dish that’s easy on the salt and big on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces Ground chicken or ground turkey (lean)
- 1 cup Green cabbage, finely shredded
- 0.5 cup Carrot, finely grated
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Sesame oil
- 30 pieces Dumpling wrappers (store-bought or homemade)
- Water (for sealing dumplings and steaming)
- 2 tablespoons Rice vinegar (optional, for dipping sauce)
- 1 tablespoon Chopped fresh cilantro (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground chicken or turkey, shredded cabbage, grated carrot, chopped green onions, minced garlic, and minced ginger.
Add the low sodium soy sauce and sesame oil to the bowl. Mix well until all ingredients are evenly incorporated.
Take one dumpling wrapper and place it on a clean, dry surface. Add about 1 to 1.5 teaspoons of the filling to the center of the wrapper.
Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half to form a crescent shape, pinching the edges together to seal. If desired, create pleats along the edges for a decorative finish.
Repeat this process with the remaining filling and wrappers until all dumplings are assembled.
Prepare a steamer basket and line it with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the basket, making sure they don’t touch each other.
Bring water to a simmer in a pot that fits the steamer basket. Place the steamer basket over the pot and cover with a lid.
Steam the dumplings for 10 to 15 minutes, or until the filling is fully cooked through. The meat should reach an internal temperature of 165°F (74°C).
Carefully remove the dumplings from the steamer and serve hot. Optionally, garnish with fresh cilantro and serve with rice vinegar for dipping.
Nutrition Facts
Calories |
2399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 382.2 g | 139% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 8.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1551 mg | 33% | |
*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.
