Healthy Steamed Dumplings Recipe

Healthy Steamed Dumplings Recipe
Healthy Steamed Dumplings Recipe photo by Taste of Home
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Healthy Steamed Dumplings Recipe

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My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. —Melody Crain, Houston, Texas
MAKES:
50 servings
TOTAL TIME:
Prep: 45 min. Cook: 10 min./batch
MAKES:
50 servings
TOTAL TIME:
Prep: 45 min. Cook: 10 min./batch

Ingredients

  • 1 cup finely shredded Chinese or napa cabbage
  • 1/4 cup minced fresh cilantro
  • 1/4 cup minced chives
  • 1 egg, lightly beaten
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon pepper
  • 1-3/4 pounds lean ground turkey
  • 50 pot sticker or gyoza wrappers
  • 6 cabbage leaves
  • Sweet chili sauce, optional

Directions

In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly.
Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce.
Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large resealable plastic freezer bag. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.
Yield: 50 dumplings.
Editor's Note: Wonton wrappers may be substituted for pot sticker or gyoza wrappers. Stack two or three wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.
Originally published as Healthy Steamed Dumplings in Healthy Cooking Annual Recipes Annual 2014

Nutritional Facts

1 dumpling (calculated without chili sauce): 44 calories, 2g fat (0 saturated fat), 17mg cholesterol, 79mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 1 cup finely shredded Chinese or napa cabbage
  • 1/4 cup minced fresh cilantro
  • 1/4 cup minced chives
  • 1 egg, lightly beaten
  • 3 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon Chinese five-spice powder
  • 1/2 teaspoon grated lemon peel
  • 1/2 teaspoon pepper
  • 1-3/4 pounds lean ground turkey
  • 50 pot sticker or gyoza wrappers
  • 6 cabbage leaves
  • Sweet chili sauce, optional
  1. In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly.
  2. Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired.
  3. Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce.
    Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large resealable plastic freezer bag. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.
    Yield: 50 dumplings.
Editor's Note: Wonton wrappers may be substituted for pot sticker or gyoza wrappers. Stack two or three wonton wrappers on a work surface; cut into circles with a 3-1/2-in. biscuit or round cookie cutter. Fill and wrap as directed.
Originally published as Healthy Steamed Dumplings in Healthy Cooking Annual Recipes Annual 2014

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