Korean · Dinner
Steamed Meat Dumplings (Low-Calorie)
Steamed pork dumplings made with lean ground pork, napa cabbage, scallion and ginger wrapped in thin dumpling skins, cooked in a bamboo steamer over simmering water. Lightened with tofu-boosted filling and minimal sesame oil, served with a soy-vinegar dipping sauce for a savory, low-calorie Korean plate.
$4
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
356Calories
26.5gProtein
12.9gFat
33.1gCarbs
2.2gSugar
2.6gFiber
1015mgSodium
77mgChol
3.9gSat Fat
420mgPotassium
85mgCalcium
2.3mgIron
0.6mcgVitamin B12
8mgVitamin C
low-calorie
gluten-free-adaptable
low-cholesterol
low-calorie
Instructions
1
Prep
Chop napa cabbage finely, toss with salt, let sit 10 minutes, then squeeze out excess liquid until compact.
2
Build
Combine ground pork, drained cabbage, scallion, ginger, garlic, tofu, sesame oil, soy sauce, rice vinegar, salt and white pepper; mix until evenly bound and sticky.
3
Wrap
Place a spoonful of filling in each wrapper center, moisten edge with water and pleat into a purse shape, pressing the seam firmly.
4
Steam
Arrange dumplings in a lined bamboo steamer with space between each; steam over high heat and simmering water for 10 to 12 minutes until translucent.
5
Plate
Transfer dumplings to a plate, scatter with sliced scallion garnish and serve with dipping sauce mixed from soy sauce, rice vinegar and gochugaru.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g lean ground pork
- 4.2 oz120g napa cabbage
- 22 scallion
- 2 tsp2 tsp fresh ginger
- 4 cloves4 cloves garlic
- 2.8 oz80g firm tofu
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp rice vinegar
- a pinch of salt
- a pinch of white pepper
- 1212 dumpling wrapper rounds (about 2.1 oz/60g total)
- 2 tsp2 tsp soy sauce (for dipping sauce)
- 2 tsp2 tsp rice vinegar (for dipping sauce)
- 1/2 tsp1/2 tsp gochugaru (for dipping sauce)
- 1 tsp1 tsp scallion (for dipping sauce garnish)
