Low Sodium Korean Mandu (Dumplings)
Discover a healthier twist on classic Korean Mandu with this Low Sodium Korean Mandu (Dumplings) recipe! Perfect for those seeking bold Asian flavors with less salt, these dumplings feature a savory, protein-packed filling of ground pork or chicken, firm tofu, and finely chopped vegetables like cabbage, carrots, and green onions. Enhanced with the subtle warmth of garlic and ginger alongside sesame oil and low-sodium soy sauce, each bite offers a delightful balance of taste and texture. The recipe guides you through the traditional techniques of folding and pan-frying the dumplings to achieve crispy golden bottoms with a steamy, tender filling. Ready in just an hour, this dish is ideal for weeknight dinners or entertaining guests, and it pairs perfectly with a low-sodium dipping sauce. Whether you're cutting back on sodium or looking for authentic Korean comfort food, these easy homemade dumplings are a satisfying culinary adventure!
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Ingredients
- 400 grams Ground pork or chicken
- 150 grams Firm tofu
- 2 stalks Green onions
- 3 units Garlic cloves
- 1 teaspoon Ginger
- 1 tablespoon Sesame oil (low-sodium)
- 2 tablespoons Soy sauce (low-sodium)
- 200 grams Cabbage
- 1 medium Carrot
- 0.5 teaspoon Black pepper
- 50 units Mandu wrappers
- 2 tablespoons Vegetable oil
- 0 Water
Directions
Step 1
Begin by preparing your ingredients. Drain the tofu and wrap it in a clean cloth or paper towel. Place a heavy weight on top to remove excess moisture for about 15 minutes. Once drained, crumble the tofu into a large mixing bowl.
Step 2
Finely chop the cabbage and carrot, and add them to the bowl with the crumbled tofu. Thinly slice the green onions and add them to the mixture.
Step 3
Mince the garlic cloves and grate the ginger. Add these to the mixing bowl along with the ground pork or chicken.
Step 4
Pour in the sesame oil and low-sodium soy sauce. Sprinkle the black pepper over the mixture. Thoroughly mix all ingredients with your hands or a large spoon until evenly combined.
Step 5
To form the dumplings, take one wrapper and place about a tablespoon of filling in the center. Dip your finger in water and wet the edges of the wrapper. Fold it in half over the filling to form a semi-circle and press the edges firmly to seal. You can pleat the edges if desired. Repeat with the remaining wrappers and filling.
Step 6
Heat a tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place the dumplings in the skillet, making sure not to overcrowd them. Cook for about 2 minutes until the bottoms are golden brown.
Step 7
Add 1/3 cup of water to the skillet and immediately cover with a lid. Let the dumplings steam for 5-6 minutes. Watch carefully to prevent burning and ensure even cooking.
Step 8
Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms. Transfer the cooked Mandu to a paper towel-lined plate to drain any excess oil.
Step 9
Serve the dumplings hot with a side of low-sodium soy sauce for dipping or your choice of dipping sauce. Enjoy your delicious, homemade low-sodium Korean Mandu!
Nutrition Facts
| Serving size | (3665.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7557.0 |
| Total Fat 168.7g | 0% |
| Saturated Fat 31.6g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 288mg | 0% |
| Sodium 11360.1mg | 0% |
| Total Carbohydrate 1278.4g | 0% |
| Dietary Fiber 60.0g | 0% |
| Total Sugars 61.0g | |
| Protein 307.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 960.1mg | 0% |
| Iron 34.5mg | 0% |
| Potassium 3898.5mg | 0% |
Source of Calories