These dumplings are perfect for the kidney diet. Low sodium but packed full of all the classic Asian flavors. We loved every bite!
Oftentimes Chinese food can contain a lot of sodium, making it a difficult choice to the renal diet. If you are on a sodium restricted diet, limiting sodium intake at a Chinese restaurant can be difficult especially when you are surrounded be the array of sauces – soy sauce, hoisin sauce, oyster sauce (just to name a few). If you are a fan of Chinese cuisine, there are simple recipes you can follow to make Chinese food renal friendly at home! The trick is to keep it simple and choose low potassium vegetables.
Here is a simple dumpling recipe that you can make with family and friends, or just yourself! They are great pan fried or boiled, and can be stored in the freezer for later consumption.
Here are 3 reasons why we love this recipe
One: It’s low in sodium (But doesn’t skimp on flavor)!
We used low sodium soy sauce instead of salt and regular soy-sauce that are typically found in a pork dumpling recipe. We added just enough low-=sodium soy sauce to bring out the flavors of the pork. The vinegar dipping sauce also enhances the aroma of the pork dumplings. A simple substitution with low-sodium soy sauce/ balsamic vinegar to replace table salt/regular soy sauce makes this recipe a clever one.
Two: Its simple!
Mix the filling (flour and water only!)
Knead the dough (for just a quick minute)
Roll out the wrappers (sounds hard but so easy with some extra flour)
Fill, boil, and serve!
Cabbage is low in potassium, which makes this vegetable great for the kidney diet. It is high in fiber which will keep you satisfied and filling full, plus help feed that good bacteria in your gut to keep your immune system strong.
Cabbage is also one of the most least expensive vegetable you can purchase (we like to save money too!). It is also packed with phytonutrients that are found to have antioxidant effects (we can all use less inflammation!).
Why I LOVE this Recipe:
I had never made dumplings before. I was so glad for my intern, Jamie Zhou, to show me how. It was super easy once she showed me one or two. If you’ve never made dumplings here is a 90 second video that can show you how. This meal is fun to eat and impressive for guests. I also loved this was a food to dip. I really like foods I can dip, but most condiments are loaded with sodium so trying out balsamic vinegar with an Asian twist was a flavor-popping delightful experience.
You can love this recipe too! Try and share on facebook, instagram, twitter. AND look for our upcoming fun food video to show you more why we LOVE this recipe!
- 1/2 lbs ground pork
- 1 cup cabbage, finely minced
- 1 Tbsp fresh ginger, finely chopped
- 2 Tbsp low-sodium soy sauce
- 2 cups unbleached all-purpose flour
- 3/4 cup water
- 1 Tbsp green onion
- 1 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- (can add red pepper flakes or toasted sesame seeds for garnish)
Preparing the filling and dough
- Filling: In a medium bowl, mix shredded cabbage, pork, low-sodium soy sauce, and ginger. Set aside in fridge.
- Dough: In a separate bowl, gradually add water to the flour. Mix and knee until dough in uniform and smooth.
- Form 1-inch balls from the dough. Flatten dough to create 3 1/2 – 4 inch diameter circles.
- Place about 1 tablespoon of filling in to the center of the circle.
- Prepare a cup of water. Dip your finger in to the water and draw a circle on the outer part of the wrap, to help the wrapper stick to each other.
- Bring opposite ends of the circle together. Pinch to hold in place. Create pleats on either side to seal the dumpling. Place completely dumpling on the side, and make more!
- Bring water to boil, transfer dumplings one by one in to the pot. Cook for 10-15mins and until meat is cooked completely through. Serve with dipping sauce!