Lightened-Up Chicken and Cauliflower Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Chicken and Cauliflower Dumplings

YOUR SOLIN GENERATED RECIPE

Lightened-Up Chicken and Cauliflower Dumplings

Delight in these light and flavorful dumplings that blend lean chicken breast with finely chopped cauliflower and aromatic seasonings. Wrapped in a thin whole wheat flour dough, these dumplings offer a satisfying bite while keeping things clean and balanced.

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NUTRITION

354kcal
Protein
37.9g
Fat
8.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower, chopped

1/4 cup Whole Wheat Flour

2 cloves Garlic

1 tsp Fresh Ginger

2 Scallions

1 tsp Low-Sodium Soy Sauce

1 tsp Olive Oil

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PREPARATION

  • 1

    Finely dice the chicken breast and pulse the cauliflower in a food processor until it is in small, rice-like pieces. Set aside.

  • 2

    In a bowl, combine the diced chicken, processed cauliflower, minced garlic, grated fresh ginger, and finely chopped scallions. Add the low-sodium soy sauce and a dash of black pepper if desired.

  • 3

    In a separate bowl, mix the whole wheat flour with a little water gradually to form a smooth, pliable dough. You may add a pinch of salt if desired.

  • 4

    Divide the dough into small balls and roll each into a thin round wrapper on a lightly floured surface.

  • 5

    Place a small spoonful of the chicken and cauliflower mixture onto each wrapper. Gather the edges and pleat to form dumplings, ensuring a good seal.

  • 6

    Heat the olive oil in a non-stick skillet over medium heat. Add the dumplings and lightly pan-fry until the bottoms are golden brown, about 2-3 minutes per side. If desired, add a splash of water and cover the skillet to steam-cook the dumplings for an additional 2 minutes.

  • 7

    Remove the dumplings from the skillet and serve warm. Optionally, garnish with extra chopped scallions or a drizzle of soy sauce.

Lightened-Up Chicken and Cauliflower Dumplings

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lightened-Up Chicken and Cauliflower Dumplings

YOUR SOLIN GENERATED RECIPE

Lightened-Up Chicken and Cauliflower Dumplings

Delight in these light and flavorful dumplings that blend lean chicken breast with finely chopped cauliflower and aromatic seasonings. Wrapped in a thin whole wheat flour dough, these dumplings offer a satisfying bite while keeping things clean and balanced.

NUTRITION

354kcal
Protein
37.9g
Fat
8.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower, chopped

1/4 cup Whole Wheat Flour

2 cloves Garlic

1 tsp Fresh Ginger

2 Scallions

1 tsp Low-Sodium Soy Sauce

1 tsp Olive Oil

PREPARATION

  • 1

    Finely dice the chicken breast and pulse the cauliflower in a food processor until it is in small, rice-like pieces. Set aside.

  • 2

    In a bowl, combine the diced chicken, processed cauliflower, minced garlic, grated fresh ginger, and finely chopped scallions. Add the low-sodium soy sauce and a dash of black pepper if desired.

  • 3

    In a separate bowl, mix the whole wheat flour with a little water gradually to form a smooth, pliable dough. You may add a pinch of salt if desired.

  • 4

    Divide the dough into small balls and roll each into a thin round wrapper on a lightly floured surface.

  • 5

    Place a small spoonful of the chicken and cauliflower mixture onto each wrapper. Gather the edges and pleat to form dumplings, ensuring a good seal.

  • 6

    Heat the olive oil in a non-stick skillet over medium heat. Add the dumplings and lightly pan-fry until the bottoms are golden brown, about 2-3 minutes per side. If desired, add a splash of water and cover the skillet to steam-cook the dumplings for an additional 2 minutes.

  • 7

    Remove the dumplings from the skillet and serve warm. Optionally, garnish with extra chopped scallions or a drizzle of soy sauce.