Low Sodium Vegetarian Dumplings
Delight in the flavors of these low sodium vegetarian dumplings that combine wholesome ingredients and vibrant Asian-inspired flavors into irresistible bite-sized delights. Featuring tender shiitake mushrooms, napa cabbage, carrots, and green onions seasoned with fresh ginger, garlic, and low-sodium soy sauce or coconut aminos, this recipe offers a healthy alternative to traditional dumplings without compromising on taste. These dumplings can be steamed, pan-fried, or boiled for customizable preparation to suit your preferences. Perfect for vegetarians and those seeking heart-healthy, low sodium options, they make a versatile appetizer, light lunch, or snack. Pair them with a simple dipping sauce for a complete and satisfying experience. With just 25 minutes of prep time, this recipe is a must-try for dumpling lovers seeking a nutritious twist!
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Recipe Information
Ingredients
- 1 cup Shiitake mushrooms (fresh or rehydrated if dried)
- 1.5 cups Napa cabbage
- 1 medium Carrot
- 2 stalks Green onions
- 2 cloves Garlic
- 1 teaspoon Ginger (fresh, minced)
- 1 tablespoon Low-sodium soy sauce or coconut aminos
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 30 pieces Dumpling wrappers (store-bought or homemade, ensure no added sodium)
- 0.25 cup Water (for sealing wrappers)
- 2 tablespoons Neutral oil (for frying, e.g., vegetable or canola oil, optional)
Instructions
Finely chop the shiitake mushrooms, napa cabbage, carrot, and green onions. Mince the garlic and ginger.
In a large skillet, heat the sesame oil over medium heat. Add the mushrooms, cabbage, carrot, green onions, garlic, and ginger. Stir-fry for about 5-7 minutes or until the vegetables are tender and most of the moisture has evaporated.
Stir in the low-sodium soy sauce or coconut aminos and the cornstarch. Cook for an additional minute. Remove from heat and transfer the filling to a bowl. Let it cool slightly.
Set up a dumpling-making station with the wrappers, a small bowl of water, and the filling.
Place one dumpling wrapper in the palm of your hand and scoop about 1 teaspoon of the filling into the center of the wrapper.
Dip your finger into the water and wet the edges of the wrapper. Fold the wrapper in half into a half-moon shape, pressing the edges together firmly to seal. You can pleat the edges for a decorative touch.
Continue filling and sealing the dumplings until all of the wrappers or filling is used up.
To cook the dumplings, you can steam, pan-fry, or boil them: - For steaming: Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves (to prevent sticking). Steam over boiling water for 8-10 minutes. - For pan-frying: Heat 1-2 tablespoons of neutral oil in a non-stick skillet over medium heat. Arrange the dumplings in a single layer and cook until the bottoms are golden brown, about 2 minutes. Add 1/4 cup of water to the skillet, cover with a lid, and steam for 5 minutes until the water has evaporated. Remove the lid and let them crisp up for an additional minute. - For boiling: Bring a large pot of water to a gentle boil. Drop the dumplings in a few at a time and cook for 6-8 minutes, or until they float to the top.
Serve hot with a dipping sauce of your choice, such as a mix of rice vinegar, low-sodium soy sauce, and sesame oil.
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 561 mg | 24% | |
| Total Carbohydrate | 384.9 g | 140% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 7.5 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1207 mg | 26% | |
*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.
