Chinese Healthy Dumplings Recipe

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Chinese Healthy Dumplings
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  • 4 oz shrimp (optional)
  • 1/4 medium size chinese cabbage
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1/2 tsp pepper
  • 1/4 cup water with a tsp cornflour mixed (can use 1 egg , but will add cholesterol)
  • 2 tsp white wine , or sherry
  • 2 packets wonton wrappers , round if possible, or square, (about 50 per package)
  • 1 bowl of water, half full
  • 1 damp clean hand or kitchen towel


  1. Remove turkey sausage from skins and combine with minced turkey in a food processor. Shell and de-vein shrimp and combine in food processor with turkey (if you do not have a food processor, you can chop shrimp into small pieces and hand mix with turkey). Mix in finely chopped scallions, finely chopped cabbage, soy sauce, sesame oil, pepper, cornflour mixture and white wine. Set on manual pulse control or on lowest chop setting and process for just a few seconds until shrimp is chopped coarsely into the turkey. If the amount is too much for your food processor, mix in batches.
  2. Set up dumpling wrapping area with a half full bowl of water, a clean surface to work on, a damp clean hand or kitchen towel, chopsticks, or small spoons and whoever is around to help you wrap the dumplings!
  3. Set turkey mixture on wrapping area. On your clean working area, place a few wonton wrappers flat down on surface (keep other wonton wrappers in plastic and they can dry out). Using chopsticks or a teaspoon, place about a teaspoon of mixture onto the center of wrapper. Dip a finger into the bowl of water and moisten one side of the dumpling wrapper with turkey mixture on it. Pick up the parcel and with fingers, pinch the two opposite sides of the wonton wrapper together forming the parcel into the shape of a half-circle dumpling. If you are using square wrappers, you will have to pinch the square shape down into a half-circle shape. Keep dumplings covered with damp cloth to keep them from drying out (do not have cloth dripping, it should be just damp to the touch). Meanwhile, in a large deep pasta pot, fill a little above half with water. Bring to a boil. Lower temperature so that the water is at a low boil, too high a boil can break the dumplings. Place dumplings in carefully and close to the water to prevent them from breaking. Boil uncovered for about 10 to 12 minutes (checking to see if the inside is cooked). Gently take out immediately with a strainer spatula. They are ready to eat with a ginger scallion soy sauce!
  4. The next day, you can make pot stickers by frying the left over dumplings. Use a sweeter dipping sauce such as a plum or duck sauce for pot stickers.
  5. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1532.78 Kcal (6417 kJ)
Calories from fat 689.92 Kcal
% Daily Value*
Total Fat 76.66g 118%
Cholesterol 563.79mg 188%
Sodium 4016.2mg 167%
Potassium 1920.98mg 41%
Total Carbs 51.99g 17%
Sugars 3.95g 16%
Dietary Fiber 3.3g 13%
Protein 157.31g 315%
Vitamin C 17.6mg 29%
Iron 9.9mg 55%
Calcium 189mg 19%
Amount Per 100 g
Calories 160.61 Kcal (672 kJ)
Calories from fat 72.29 Kcal
% Daily Value*
Total Fat 8.03g 118%
Cholesterol 59.08mg 188%
Sodium 420.83mg 167%
Potassium 201.29mg 41%
Total Carbs 5.45g 17%
Sugars 0.41g 16%
Dietary Fiber 0.35g 13%
Protein 16.48g 315%
Vitamin C 1.8mg 29%
Iron 1mg 55%
Calcium 19.8mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 36.4
  • 39

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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