Low Fat Adobo Dumplings

Experience a guilt-free twist on a Filipino classic with these Low Fat Adobo Dumplings, a delectable fusion of flavors wrapped in light, golden-brown perfection. Made with tender, marinated chicken breast, low-sodium soy sauce, and a hint of white vinegar, these dumplings capture the bold, tangy taste of traditional adobo while keeping it heart-healthy. The filling is thickened with a simple cornstarch slurry and brightened with fresh spring onions, all tucked into easy-to-use store-bought wrappers. Cooked with non-stick cooking spray instead of oil, these dumplings are pan-fried to a crisp and then steamed to ensure a juicy, flavorful center. Perfect as an appetizer, snack, or light main course, these low-fat adobo dumplings are a quick and easy meal option that doesn’t skimp on flavor. Pair them with a light dipping sauce for an irresistible dish that's both nourishing and satisfying!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams boneless, skinless chicken breast
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons white vinegar
• 3 cloves minced garlic
• 1 leaf bay leaf
• 0.5 teaspoon ground black pepper
• 1 cup water
• 2 tablespoons spring onions, chopped
• 24 pieces store-bought dumpling wrappers
• 1 bottle non-stick cooking spray
• 1 teaspoon cornstarch
• 2 tablespoons water

Directions

Step 1

Cut the chicken breast into small 1/2-inch cubes.

Step 2

In a mixing bowl, combine the chicken, soy sauce, vinegar, minced garlic, bay leaf, and black pepper. Stir well and marinate for at least 15 minutes.

Step 3

Heat a non-stick pan over medium heat and spray lightly with non-stick cooking spray.

Step 4

Add the marinated chicken along with the marinade to the pan, then pour in 1 cup of water.

Step 5

Bring to a boil, then lower the heat and let simmer for about 10 minutes or until the chicken is cooked and the liquid is reduced. Remove the bay leaf.

Step 6

In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the chicken mixture and stir until the sauce thickens.

Step 7

Once thickened, remove the chicken from heat and let it cool slightly.

Step 8

Place a dumpling wrapper on a clean surface, and add about 1 tablespoon of the chicken mixture in the center. Sprinkle a few pieces of chopped spring onion.

Step 9

Moisten the edges of the wrapper with water, then fold the wrapper in half to enclose the filling and press the edges to seal. Crimp the edges if desired.

Step 10

Repeat with the remaining filling and wrappers.

Step 11

Heat a non-stick skillet over medium heat, spray with cooking spray.

Step 12

Add the dumplings in batches, ensuring they do not touch each other. Cook for about 2-3 minutes until the bottom is golden brown.

Step 13

Add a splash of water (about 2 tablespoons), cover the skillet, and let the dumplings steam for another 4-5 minutes.

Step 14

Remove the cover and let the dumplings continue to cook until the bottoms are crisp.

Step 15

Serve hot with low-sodium soy sauce or a light vinegar dipping sauce.

Nutrition Facts

Serving size	(918.8g)

Amount per serving	% Daily Value*
Calories	2429.0

Total Fat 172.1g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 0g
Cholesterol 212.5mg	0%
Sodium 1975.5mg	0%
Total Carbohydrate 80.6g	0%
Dietary Fiber 3.7g	0%
Total Sugars 0.2g
Protein 93.8g	0%

Vitamin D 12.5IU	0%
Calcium 57.8mg	0%
Iron 6.8mg	0%
Potassium 784.0mg	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: 68.9%

Protein: 16.7%

Carbs: 14.4%