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 filled with lean chicken breast, fresh riced cauliflower, and a hint of egg for rich binding, all wrapped in tender dumpling skins. This dish offers a light yet satisfying meal, perfectly balancing clean protein with nutritious veggies.

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NUTRITION

341kcal
Protein
45.2g
Fat
10.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup riced Cauliflower

1 Whole Egg

4 Dumpling Wrappers

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger

1 clove Garlic

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PREPARATION

  • 1

    Finely dice the chicken breast and pulse the cauliflower in a food processor until it resembles rice. Mince the garlic and grate the ginger.

  • 2

    In a medium bowl, combine the diced chicken, riced cauliflower, beaten whole egg, minced garlic, grated ginger, and low-sodium soy sauce. Mix until well integrated.

  • 3

    Place a dumpling wrapper on a clean surface. Spoon about 1-2 teaspoons of the filling onto the center of the wrapper. Moisten the edges with a little water using your fingertip.

  • 4

    Fold the wrapper over the filling to form a half-moon shape and press the edges firmly to seal. Repeat with the remaining wrappers and filling.

  • 5

    Steam the dumplings in a steamer basket lined with parchment paper or cabbage leaves for about 8-10 minutes until the chicken is fully cooked.

  • 6

    Serve the dumplings warm with a side of your favorite dipping sauce if desired.

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 filled with lean chicken breast, fresh riced cauliflower, and a hint of egg for rich binding, all wrapped in tender dumpling skins. This dish offers a light yet satisfying meal, perfectly balancing clean protein with nutritious veggies.

NUTRITION

341kcal
Protein
45.2g
Fat
10.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 cup riced Cauliflower

1 Whole Egg

4 Dumpling Wrappers

1 tbsp Low-Sodium Soy Sauce

1 tsp Fresh Ginger

1 clove Garlic

PREPARATION

  • 1

    Finely dice the chicken breast and pulse the cauliflower in a food processor until it resembles rice. Mince the garlic and grate the ginger.

  • 2

    In a medium bowl, combine the diced chicken, riced cauliflower, beaten whole egg, minced garlic, grated ginger, and low-sodium soy sauce. Mix until well integrated.

  • 3

    Place a dumpling wrapper on a clean surface. Spoon about 1-2 teaspoons of the filling onto the center of the wrapper. Moisten the edges with a little water using your fingertip.

  • 4

    Fold the wrapper over the filling to form a half-moon shape and press the edges firmly to seal. Repeat with the remaining wrappers and filling.

  • 5

    Steam the dumplings in a steamer basket lined with parchment paper or cabbage leaves for about 8-10 minutes until the chicken is fully cooked.

  • 6

    Serve the dumplings warm with a side of your favorite dipping sauce if desired.