Low Carb Vegetarian Dumplings

Savor the flavors of these Low Carb Vegetarian Dumplings, a wholesome twist on a classic favorite! Crafted with tender blanched cabbage leaves as a low-carb wrapper, these dumplings are filled with a savory medley of crumbled tofu, earthy shiitake mushrooms, fresh green onions, and aromatic ginger and garlic. Gently pan-seared to golden perfection and steamed for that soft, delicate finish, this recipe offers the perfect balance of texture and taste. Ready in just 40 minutes, these vegetarian dumplings are a guilt-free delight that’s ideal for dinner parties, meal prep, or a cozy weeknight meal. Pair them with a tangy tamari or sesame dipping sauce for an irresistible, flavourful experience. Perfect for low-carb dieters and plant-based food enthusiasts alike, these dumplings are a must-try!

Nutriscore Rating: 78/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 leaves Green cabbage
• 200 grams Firm tofu
• 100 grams Shiitake mushrooms
• 1 medium-sized Carrot
• 2 stalks Green onions
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 tablespoons Soy sauce (low sodium)
• 1 teaspoon Sesame oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 tablespoon Coconut oil (or avocado oil)

Directions

Step 1

Carefully peel off 12 large outer leaves of the cabbage, being sure not to rip them. Blanche them in boiling water for 2 minutes, then transfer them immediately to a bowl of ice water to cool. Drain and set aside on a clean kitchen towel to dry.

Step 2

Press the firm tofu to remove excess water by wrapping it in a kitchen towel and placing a heavy object on top. After 10 minutes, crumble the tofu into small pieces and set aside.

Step 3

Finely chop the shiitake mushrooms, carrot, green onions, and garlic. Grate the ginger.

Step 4

Heat a large pan over medium heat, and add the coconut oil. Once hot, sauté the garlic and ginger for 30 seconds until fragrant.

Step 5

Add the mushrooms and carrot to the pan. Cook for 3-4 minutes, stirring frequently, until softened and slightly browned.

Step 6

Stir in the crumbled tofu, followed by the green onions, soy sauce, sesame oil, salt, and black pepper. Cook for another 2-3 minutes, then remove from heat and let the filling cool slightly.

Step 7

Place a blanched cabbage leaf on a clean surface. Add about 1.5-2 tablespoons of the filling to the center. Fold the sides of the leaf inward, then roll it up to form a sealed dumpling. Repeat with the remaining cabbage leaves and filling.

Step 8

Heat a large skillet over medium heat and lightly grease with coconut oil. Place the dumplings seam-side down in the skillet and cook for 2-3 minutes until the bottom is golden brown.

Step 9

Add a splash of water to the skillet (about 1-2 tablespoons), cover with a lid, and let the dumplings steam for an additional 3-4 minutes.

Step 10

Remove the dumplings from the skillet and serve warm with your favorite low-carb dipping sauce, such as tamari or a sesame vinaigrette.

Nutrition Facts

Serving size	(820.6g)

Amount per serving	% Daily Value*
Calories	596.0

Total Fat 38.5g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2330.8mg	0%
Total Carbohydrate 44.0g	0%
Dietary Fiber 16.8g	0%
Total Sugars 19.2g
Protein 31.6g	0%

Vitamin D 18IU	0%
Calcium 505.5mg	0%
Iron 6.2mg	0%
Potassium 1666.5mg	0%

*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.

Source of Calories

Fat: 53.4%

Protein: 19.5%

Carbs: 27.1%