Low Sodium Tofu Veggie Rice Paper Dumplings
Delight your taste buds with these Low Sodium Tofu Veggie Rice Paper Dumplings—an irresistible, health-conscious twist on classic dim sum. Packed with a flavorful mixture of protein-rich tofu, fresh shredded vegetables like carrot and cabbage, aromatic garlic and ginger, and a touch of cilantro, these dumplings are wrapped in delicate rice paper for a light, gluten-free bite. Whether pan-seared to golden perfection or served with a drizzle of optional low-sodium soy sauce, this recipe strikes the perfect balance between wholesome nutrition and satisfying flavor. Quick to prepare in just 35 minutes and easy to customize, these dumplings are ideal for a low-sodium diet, vegan meal plans, or simply as a fresh appetizer or light entree. Perfect for sharing or solo snacking!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 1 medium Carrot
- 100 grams Cabbage
- 2 stalks Green onion
- 2 tablespoons Fresh cilantro
- 12 sheets Rice paper wrappers
- 2 tablespoons Low-sodium soy sauce (optional, for dipping)
- 1 clove Garlic
- 1 teaspoon Ginger
- 1 teaspoon Sesame oil (optional, minimal amount for flavor)
- as needed for soaking rice paper Water
Instructions
Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing a heavy object on top for 10 minutes.
While the tofu is pressing, finely grate the carrot, shred the cabbage, and thinly slice the green onions. Mince the garlic and ginger.
Crumble the tofu into a mixing bowl using your hands or a fork. Add the grated carrot, shredded cabbage, sliced green onions, minced garlic, grated ginger, and chopped cilantro.
If desired, add 1 teaspoon of sesame oil for flavor. Mix all ingredients together until well combined.
Fill a shallow dish with warm water. Submerge one rice paper wrapper in the water until it becomes soft and pliable (about 10-15 seconds). Carefully transfer the softened wrapper to a clean surface.
Spoon 1-2 tablespoons of the tofu-vegetable filling into the center of the rice paper. Fold the bottom edge up over the filling, then fold in the sides, and roll tightly to form a dumpling.
Repeat with the remaining rice paper wrappers and filling until all ingredients are used up.
Heat a nonstick skillet over medium heat. Lightly grease the skillet with a small amount of oil or cooking spray if desired, or dry-fry for an oil-free option.
Cook the dumplings in batches, searing each side for 2-3 minutes or until the wrappers become firm and lightly golden in spots.
Remove the dumplings from the skillet and serve immediately with a side of low-sodium soy sauce for dipping, if desired.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 8.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 851 mg | 18% | |
*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.
