Low Sodium Veggie Dumplings
Satisfy your dumpling cravings guilt-free with these Low Sodium Veggie Dumplings—bursting with flavor and packed with nutrient-rich vegetables. This heart-healthy recipe features a delightful medley of shredded carrots, cabbage, earthy mushrooms, and aromatic ginger and garlic, all wrapped in tender homemade dumpling dough. With a customizable cooking method—steam, boil, or pan-fry—you can tailor these dumplings to your preference without compromising on taste. A low sodium soy sauce alternative keeps the salt in check while ensuring every bite is as savory as it is satisfying. Perfect as a light appetizer or a wholesome main dish, these veggie dumplings are an exciting, low-sodium option for anyone seeking healthy, homemade comfort food. Pair them with a simple dipping sauce for an unforgettable culinary experience!
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Ingredients
- 2 cups All-purpose flour
- 0.75 cups Warm water
- 1 cup Carrots (finely shredded)
- 1 cup Cabbage (finely shredded)
- 1 cup Mushrooms (finely chopped)
- 3 stalks Scallions (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 tablespoon Low sodium soy sauce alternative*
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 0.25 cup Water (for sealing dumplings)
- 1 tablespoon Vegetable oil (for cooking, optional)
Directions
Step 1
In a mixing bowl, combine the all-purpose flour and warm water. Mix until a shaggy dough forms, then knead for about 8 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Step 2
While the dough rests, prepare the filling. In a large mixing bowl, combine the shredded carrots, shredded cabbage, chopped mushrooms, scallions, garlic, ginger, low sodium soy sauce alternative, sesame oil, and cornstarch. Toss until well incorporated.
Step 3
Divide the rested dough into four equal pieces, then roll each piece into a long log about 1 inch in diameter. Cut each log into approximately 10 small pieces to make 40 dumpling wrappers in total.
Step 4
Using a rolling pin, roll each piece of dough into a thin, circular wrapper about 3 inches in diameter. Keep the wrappers covered with a cloth to prevent them from drying out.
Step 5
Place about 1 tablespoon of filling in the center of each wrapper. Dip your finger in water and run it along the edge of the wrapper, then fold it over to form a half-moon shape. Press the edges tightly to seal, pleating if desired.
Step 6
Repeat this process until all dumplings are assembled.
Step 7
To cook the dumplings, you can steam, boil, or pan-fry them: For steaming, place the dumplings in a steamer basket lined with parchment paper and steam for 8-10 minutes over boiling water. For boiling, drop the dumplings into boiling water and cook for 3-4 minutes, or until they float. For pan-frying, heat vegetable oil in a non-stick pan, arrange the dumplings in the pan, then add 1/4 cup water, cover, and cook on medium heat for 5-7 minutes until the bottoms are golden and the filling is fully cooked.
Step 8
Serve hot with a dipping sauce of your choice, such as a mixture of low sodium soy sauce alternative, rice vinegar, and a dash of sesame oil.
Nutrition Facts
| Serving size | (1087.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1324.1 |
| Total Fat 31.5g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 504.6mg | 0% |
| Total Carbohydrate 226.1g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 19.6g | |
| Protein 36.3g | 0% |
| Vitamin D 14IU | 0% |
| Calcium 175.4mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 1938.1mg | 0% |
Source of Calories