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

Enjoy these delicate dumplings featuring lean chicken breast and finely chopped cauliflower wrapped in a whole wheat dough. Seasoned with garlic and ginger, these dumplings offer a light yet satisfying meal perfect for breakfast, lunch, or dinner with a clean, balanced taste.

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NUTRITION

340kcal
Protein
37.8g
Fat
3.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Cauliflower florets

1/3 cup Whole Wheat Flour

1 large Egg White

1 clove Garlic

1 tsp Fresh Ginger (grated)

1 tbsp Low-Sodium Soy Sauce

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PREPARATION

  • 1

    Finely mince or process the chicken breast and cauliflower until they are coarsely ground. Combine in a mixing bowl.

  • 2

    Mince the garlic and grate the fresh ginger, then add to the chicken and cauliflower mixture.

  • 3

    Pour in the egg white and soy sauce; mix until all ingredients are well combined.

  • 4

    Gradually add the whole wheat flour, stirring until a firm but pliable dough forms. Adjust with a little water if needed.

  • 5

    Divide the dough into small portions (aim for 8-10 dumplings) and form each portion into a small round disc.

  • 6

    Place a teaspoon of the chicken and cauliflower filling in the center of each disc. Pinch the edges together to seal and form dumplings.

  • 7

    Steam the dumplings in a steamer basket over boiling water for about 10-12 minutes, or until the chicken is fully cooked and the dough is tender.

  • 8

    Serve hot, optionally with a light drizzle of extra low-sodium soy sauce or a splash of rice vinegar.

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

Enjoy these delicate dumplings featuring lean chicken breast and finely chopped cauliflower wrapped in a whole wheat dough. Seasoned with garlic and ginger, these dumplings offer a light yet satisfying meal perfect for breakfast, lunch, or dinner with a clean, balanced taste.

NUTRITION

340kcal
Protein
37.8g
Fat
3.7g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 cup Cauliflower florets

1/3 cup Whole Wheat Flour

1 large Egg White

1 clove Garlic

1 tsp Fresh Ginger (grated)

1 tbsp Low-Sodium Soy Sauce

PREPARATION

  • 1

    Finely mince or process the chicken breast and cauliflower until they are coarsely ground. Combine in a mixing bowl.

  • 2

    Mince the garlic and grate the fresh ginger, then add to the chicken and cauliflower mixture.

  • 3

    Pour in the egg white and soy sauce; mix until all ingredients are well combined.

  • 4

    Gradually add the whole wheat flour, stirring until a firm but pliable dough forms. Adjust with a little water if needed.

  • 5

    Divide the dough into small portions (aim for 8-10 dumplings) and form each portion into a small round disc.

  • 6

    Place a teaspoon of the chicken and cauliflower filling in the center of each disc. Pinch the edges together to seal and form dumplings.

  • 7

    Steam the dumplings in a steamer basket over boiling water for about 10-12 minutes, or until the chicken is fully cooked and the dough is tender.

  • 8

    Serve hot, optionally with a light drizzle of extra low-sodium soy sauce or a splash of rice vinegar.