Low Sodium Vegetable Dumplings
Elevate your appetizer game with these Low Sodium Vegetable Dumplings, a delicious and heart-healthy take on a classic favorite. Featuring a homemade dough that's tender and perfectly chewy, these dumplings are filled with a vibrant medley of finely chopped green cabbage, shredded carrots, and aromatic green onions, all sautéed with garlic, ginger, and a hint of sesame oil. A splash of low sodium soy sauce and rice vinegar adds a tangy depth while keeping the salt content in check. Cooked to perfection with a golden, crispy bottom and a soft, steamed top, these dumplings are as satisfying as they are nutritious. Ideal for those watching their sodium intake, this recipe comes together in under an hour and is perfect for serving as an appetizer, side dish, or wholesome snack. Pair them with your favorite low sodium dipping sauce for a flavor-packed bite that won't compromise your health goals!
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Ingredients
- 2 cups All-purpose flour
- 0.75 cups Warm water
- 1 teaspoon Sesame oil
- 1.5 cups Green cabbage, finely chopped
- 0.5 cup Carrot, shredded
- 3 whole Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, freshly grated
- 1 tablespoon Low sodium soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Cornstarch
- 0.25 cup Water (for sealing dumplings)
- 1 tablespoon Vegetable oil (for cooking)
Directions
Step 1
In a mixing bowl, combine the all-purpose flour and warm water. Mix until the dough starts to come together, then knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
Step 2
While the dough is resting, prepare the filling. Heat the sesame oil in a skillet over medium heat. Add the garlic and ginger, and sauté for 1 minute until fragrant.
Step 3
Add the cabbage, carrot, and green onions to the skillet and cook for 3-4 minutes until slightly softened. Stir in the low sodium soy sauce and rice vinegar. Sprinkle in the cornstarch and mix well to thicken the filling. Remove the skillet from heat and let the mixture cool completely.
Step 4
Once the dough has rested, divide it into 24 equal pieces. Roll each piece into a small ball, then flatten into a thin, round wrapper (about 3 inches in diameter).
Step 5
Place a teaspoon of filling in the center of each wrapper. Wet the edges of the wrapper with water, fold it in half, and press the edges together tightly to seal, pleating as desired.
Step 6
Heat the vegetable oil in a large skillet over medium heat. Place the dumplings in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
Step 7
Carefully pour in 1/4 cup of water, cover the skillet immediately, and let the dumplings steam for 5 minutes. Remove the lid and continue cooking until the water evaporates and the bottoms are crisp again.
Step 8
Serve the dumplings hot, with a low-sodium dipping sauce of your choice.
Nutrition Facts
| Serving size | (817.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1235.9 |
| Total Fat 30.5g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 681.4mg | 0% |
| Total Carbohydrate 209.6g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 10.7g | |
| Protein 30.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 174.1mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1040.9mg | 0% |
Source of Calories