Low Sodium Veggie Dumplings
Discover the perfect way to indulge in a guilt-free favorite with these Low Sodium Veggie Dumplings! This wholesome recipe features a homemade dough paired with a vibrant, nutrient-packed filling of carrots, cabbage, mushrooms, scallions, garlic, and ginger, all seasoned with a heart-healthy low sodium soy sauce alternative. Whether steamed, boiled, or pan-fried, these delightful pockets are light, flavorful, and ideal for anyone looking to reduce their sodium intake without sacrificing taste. Made completely from scratch, they offer satisfying freshness and versatile cooking options, perfect for a weeknight dinner or a fun weekend kitchen project. Serve them hot with a simple, low sodium dipping sauce to complete your healthy, mouthwatering experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Warm water
- 1 cup Carrots (finely shredded)
- 1 cup Cabbage (finely shredded)
- 1 cup Mushrooms (finely chopped)
- 3 stalks Scallions (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Low sodium soy sauce alternative*
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 0.25 cup Water (for sealing dumplings)
- 1 tablespoon Vegetable oil (for cooking, optional)
Instructions
In a mixing bowl, combine the all-purpose flour and warm water. Mix until a shaggy dough forms, then knead for about 8 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
While the dough rests, prepare the filling. In a large mixing bowl, combine the shredded carrots, shredded cabbage, chopped mushrooms, scallions, garlic, ginger, low sodium soy sauce alternative, sesame oil, and cornstarch. Toss until well incorporated.
Divide the rested dough into four equal pieces, then roll each piece into a long log about 1 inch in diameter. Cut each log into approximately 10 small pieces to make 40 dumpling wrappers in total.
Using a rolling pin, roll each piece of dough into a thin, circular wrapper about 3 inches in diameter. Keep the wrappers covered with a cloth to prevent them from drying out.
Place about 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and run it along the edge of the wrapper, then fold it over to form a half-moon shape. Press the edges tightly to seal, pleating if desired.
Repeat this process until all dumplings are assembled.
To cook the dumplings, you can steam, boil, or pan-fry them: For steaming, place the dumplings in a steamer basket lined with parchment paper and steam for 8-10 minutes over boiling water. For boiling, drop the dumplings into boiling water and cook for 3-4 minutes, or until they float. For pan-frying, heat vegetable oil in a non-stick pan, arrange the dumplings in the pan, then add 1/4 cup water, cover, and cook on medium heat for 5-7 minutes until the bottoms are golden and the filling is fully cooked.
Serve hot with a dipping sauce of your choice, such as a mixture of low sodium soy sauce alternative, rice vinegar, and a dash of sesame oil.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 226.1 g | 82% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 19.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 175 mg | 13% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1938 mg | 41% | |
*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.
