Japanese · Lunch
Pork Dumplings (Low-Calorie)
Steamed dumplings filled with lean pork, napa cabbage, ginger, and scallion, wrapped in thin dough and finished with a black vinegar and soy dipping sauce. Steaming rather than frying keeps the filling juicy while trimming fat, giving a lighter version of the classic dim sum favourite.
$4
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
335Calories
20.7gProtein
12.1gFat
36.4gCarbs
2.4gSugar
2.1gFiber
1347mgSodium
58mgChol
3.8gSat Fat
410mgPotassium
56mgCalcium
2.2mgIron
0.5mcgVitamin B12
10mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Toss napa cabbage with salt, let sit 10 minutes, then squeeze out liquid until compact and dry.
2
Build
Combine pork, drained cabbage, scallion, ginger, soy sauce, sesame oil, and rice vinegar; mix until sticky.
3
Wrap
Lay wrapper in palm, spoon 1 tsp filling into center, dab edge with cornstarch paste, fold into pleated half-moon.
4
Steam
Arrange dumplings on parchment in steamer basket and steam over high heat for 8–10 minutes until translucent.
5
Plate
Remove from heat, rest 2 minutes uncovered, then arrange on plate with dipping sauce bowl alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.6 oz190g lean ground pork
- 4.2 oz120g napa cabbage, about 2 leaves
- 22 scallion
- 0.6 oz16g ginger-fresh
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp rice vinegar
- 1212 round dumpling wrappers, about 1.8 oz (50g) total
- 2 tbsp2 tbsp soy sauce, for dipping
- 2 tsp2 tsp black vinegar, for dipping
- 1/2 tsp1/2 tsp chili oil, for dipping (optional)
- 2 tsp2 tsp cornstarch, for sealing edges
