Low Sodium Chicken Soup Dumplings
Delight in the comforting flavors of *Low Sodium Chicken Soup Dumplings*, a healthier twist on a beloved classic! These delicate, steamed dumplings are filled with tender minced chicken, aromatic garlic, ginger, and green onions, all elevated by the savory richness of a low sodium gelatinous broth that melts into a burst of flavor with every bite. The handmade dough wraps each dumpling with a soft, silky texture, while low sodium soy sauce and sesame oil bring balanced umami notes. Crafted with mindful ingredients and minimal salt, this recipe delivers all the satisfaction of traditional soup dumplings with a heart-healthy approach. Perfect as a guilt-free appetizer or a standout main course, serve them fresh from the steamer with a simple dipping sauce to enhance the experience. Whether you're savoring them solo or with loved ones, these dumplings promise a flavorful journey you'll want to repeat!
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Ingredients
- 300 grams All-purpose flour
- 200 milliliters Boiling water
- 50 milliliters Cold water
- 300 grams Boneless, skinless chicken thighs
- 2 Garlic cloves
- 3 Green onions
- 15 grams Ginger
- 500 milliliters Low sodium chicken broth
- 10 grams Gelatin powder
- 15 milliliters Rice vinegar
- 15 milliliters Soy sauce (low sodium)
- 1 pinch White pepper
- 10 milliliters Sesame oil
Directions
Step 1
Start by preparing the gelatinous broth: In a pot, heat the 500 ml of low sodium chicken broth until it comes to a simmer, then whisk in the gelatin powder until fully dissolved. Pour the mixture into a shallow dish and refrigerate until set, about 1 hour.
Step 2
To prepare the dough, place 300 grams of all-purpose flour in a large bowl. Gradually add 200 ml of boiling water while stirring with a spoon until the mixture is crumbly. Add 50 ml of cold water and mix until a dough forms.
Step 3
Knead the dough on a lightly floured surface for about 8 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Step 4
Next, prepare the filling: Mince the 300 grams of chicken thighs finely. Peel and mince the 2 garlic cloves and 15 grams of ginger. Chop the white part of the 3 green onions finely.
Step 5
In a bowl, combine the minced chicken, garlic, ginger, and green onions. Add 15 ml of rice vinegar, 15 ml of low sodium soy sauce, a pinch of white pepper, and 10 ml of sesame oil. Mix until evenly combined.
Step 6
Remove the set gelatin from the refrigerator and cut it into very small cubes. Gently fold the gelatin into the chicken mixture.
Step 7
Divide the dough into four equal pieces. Roll out each piece into a thin log, then cut each log into 12 pieces, generating 48 small dough pieces in total.
Step 8
Roll each small dough piece into a thin circle about 3 inches in diameter. Keep the edges thinner than the center.
Step 9
Place a small spoonful of filling in the center of each dough circle, then carefully pleat and pinch the edges to seal the dumpling, ensuring no leaks.
Step 10
Prepare a steamer lined with parchment paper. Arrange the dumplings in the steamer, leaving space between each to avoid sticking.
Step 11
Steam the dumplings over boiling water for about 8 minutes or until the dough is translucent and the filling is cooked through.
Step 12
Serve the dumplings hot, with extra low sodium soy sauce and rice vinegar on the side for dipping.
Nutrition Facts
| Serving size | (1473.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1920.8 |
| Total Fat 45.6g | 0% |
| Saturated Fat 10.8g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 375mg | 0% |
| Sodium 1969.5mg | 0% |
| Total Carbohydrate 240.2g | 0% |
| Dietary Fiber 10.0g | 0% |
| Total Sugars 3.0g | |
| Protein 127.0g | 0% |
| Vitamin D 21IU | 0% |
| Calcium 168.6mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 1786.2mg | 0% |
Source of Calories