Low Sodium Steamed Vegetable Dumplings
Delight in the wholesome goodness of these Low Sodium Steamed Vegetable Dumplings, a perfect balance of flavor and health. Crafted with a tender homemade dough and filled with a vibrant medley of finely grated carrots, shredded cabbage, shiitake mushrooms, and aromatic ginger and garlic, these dumplings are steamed to perfection for a light yet satisfying bite. Using low-sodium soy sauce or coconut aminos ensures every mouthful is packed with savory depth without compromising on heart-healthy ingredients. With no heavy frying and minimal added salt, these dumplings pair beautifully with a low-sodium dipping sauce for a guilt-free appetizer or snack. Ready in just under an hour, this recipe is ideal for anyone seeking a fresh, colorful, and low-sodium alternative to traditional dumplings.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Water
- 1 teaspoons Sesame oil
- 1 medium, finely grated Carrot
- 1 cup, finely shredded Green cabbage
- 0.5 cups, finely diced Shiitake mushrooms
- 2 stalks, finely chopped Green onions
- 1 teaspoon, minced Fresh ginger
- 1 clove, minced Garlic
- 1 teaspoons Low-sodium soy sauce or coconut aminos
- 2 teaspoons Cornstarch
- 1 teaspoons Neutral oil (such as vegetable oil)
Instructions
In a large mixing bowl, combine the flour and water to form a soft dough. Knead the dough for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
While the dough rests, heat the neutral oil in a skillet over medium heat. Add the grated carrot, shredded cabbage, diced mushrooms, minced ginger, and garlic. Sauté for 3-4 minutes until the vegetables soften.
Stir in the chopped green onions, sesame oil, and low-sodium soy sauce or coconut aminos. Cook for 1 minute, then remove from heat and let the filling cool.
After the dough has rested, divide it into 20 equal pieces. Roll each piece into a small ball, then use a rolling pin to flatten each ball into a 3-4 inch circle.
Place a small spoonful of the vegetable filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then pinch the edges to seal them tightly. Pleat the edges if desired for a decorative finish.
Line a bamboo or metal steamer with parchment paper or lightly coat with oil to prevent sticking. Arrange the dumplings in the steamer, making sure they do not touch each other.
Fill a pot with water, ensuring the water level is below the bottom of the steamer basket. Bring the water to a boil, then place the steamer basket over it. Cover and steam the dumplings for 10-12 minutes until the wrappers are tender and translucent.
Serve the dumplings warm with a side of low-sodium dipping sauce or enjoy as-is for a flavorful, healthy snack.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.1 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 114 mg | 9% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 728 mg | 15% | |
*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.
