YOUR SOLIN GENERATED RECIPE
Lightened-Up Chicken and Cauliflower Dumplings
Savor these light and protein-packed dumplings made with lean chicken breast and finely chopped cauliflower, held together with egg whites and infused with aromatics like ginger, garlic, and green onions. Steamed to perfection and served with a tangy Greek yogurt dipping sauce, this dish offers a delightful balance of flavors and textures that work beautifully for a healthy lunch or dinner.
INGREDIENTS
6 oz Chicken Breast
1 cup Cauliflower, chopped
2 large Egg Whites
1 tsp Sesame Oil
1 tbsp Low-Sodium Soy Sauce
2 tbsp Green Onions, chopped
1 tsp Fresh Ginger, grated
1 Garlic clove, minced
1/4 cup Nonfat Plain Greek Yogurt (for dipping)
1 tsp Rice Vinegar
Pinch of Red Chili Flakes (optional)
PREPARATION
Finely chop the cauliflower into small rice-like pieces using a food processor or grater. Set aside.
Dice the chicken breast into small pieces and combine with the chopped cauliflower in a bowl.
Add the egg whites, low-sodium soy sauce, sesame oil, minced garlic, grated ginger, and chopped green onions to the bowl. Mix well until all ingredients are evenly distributed.
Let the mixture sit for 5 minutes to allow the flavors to meld. Meanwhile, prepare a steamer by bringing water to a simmer.
Using clean hands, shape the chicken and cauliflower mixture into small dumpling-sized patties. If a traditional dumpling shape is desired, gently form a slight indentation in the center of each.
Place the dumplings in a steamer basket lined with parchment paper to prevent sticking. Steam the dumplings over simmering water for about 10-12 minutes, or until the chicken is fully cooked.
For the dipping sauce, in a small bowl, mix the nonfat Greek yogurt with rice vinegar and a pinch of red chili flakes. Adjust seasoning according to taste.
Serve the dumplings warm with the tangy Greek yogurt dipping sauce on the side.