Low Sodium Vegetable Dumplings
Delight in the fresh, savory flavors of these Low Sodium Vegetable Dumplings, a guilt-free twist on a beloved classic. Made with an easy-to-knead dough and filled with a vibrant medley of finely chopped green cabbage, shredded carrots, green onions, and aromatic garlic and ginger, these dumplings pack a punch of flavor without relying on excessive sodium. A splash of low sodium soy sauce and rice vinegar adds a subtle tang, while steaming and pan-frying create a perfect combination of tender heat and golden crispness. Ideal for health-conscious foodies or anyone looking to enjoy a lighter take on dumplings, these bite-sized delights are easy to prepare and perfect for appetizer spreads, casual meals, or even an exciting vegetarian dish. Serve them hot with your favorite low sodium dipping sauce for an irresistibly satisfying treat that nurtures both flavor and health.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Warm water
- 1 teaspoon Sesame oil
- 1.5 cups Green cabbage, finely chopped
- 0.5 cup Carrot, shredded
- 3 whole Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Cornstarch
- 0.25 cup Water (for sealing dumplings)
- 1 tablespoon Vegetable oil (for cooking)
Instructions
In a mixing bowl, combine the all-purpose flour and warm water. Mix until the dough starts to come together, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
While the dough is resting, prepare the filling. Heat the sesame oil in a skillet over medium heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.
Add the cabbage, carrot, and green onions to the skillet and cook for 3-4 minutes until slightly softened. Stir in the low sodium soy sauce and rice vinegar. Sprinkle in the cornstarch and mix well to thicken the filling. Remove the skillet from heat and let the mixture cool completely.
Once the dough has rested, divide it into 24 equal pieces. Roll each piece into a small ball, then flatten into a thin, round wrapper (about 3 inches in diameter).
Place a teaspoon of filling in the center of each wrapper. Wet the edges of the wrapper with water, fold it in half, and press the edges together tightly to seal, pleating as desired.
Heat the vegetable oil in a large skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
Carefully pour in 1/4 cup of water, cover the skillet immediately, and let the dumplings steam for 5 minutes. Remove the lid and continue cooking until the water evaporates and the bottoms are crisp again.
Serve the dumplings hot, with a low-sodium dipping sauce of your choice.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 10.7 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1041 mg | 22% | |
*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.
