Keto Boiled Dumplings
Delight in the savory comfort of Keto Boiled Dumplings—your low-carb solution to traditional dumplings without sacrificing flavor or texture. This recipe features a unique almond and coconut flour dough, enhanced with psyllium husk for elasticity, delivering all the satisfaction of dumpling wrappers while keeping carbs in check. The filling is a tantalizing blend of tender ground pork, garlic, ginger, soy sauce, shredded cabbage, and sesame oil, offering a perfect harmony of umami-rich flavors. These dumplings are boiled to perfection, creating a tender yet sturdy bite that pairs beautifully with your favorite keto-friendly dipping sauces. Ready in under an hour, this dish is a must-try for keto enthusiasts looking to enjoy an Asian-inspired classic guilt-free! Perfect for meal prep or impressing guests, these dumplings are a delicious way to embrace a low-carb lifestyle.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 tablespoon Ground psyllium husk powder
- 1 large Egg
- 3 tablespoons Boiling water
- 0.5 teaspoon Salt
- 0.5 pound Ground pork
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce (or coconut aminos for a soy-free option)
- 2 tablespoons Green onions, chopped
- 1 cup Cabbage, finely shredded
- 1 teaspoon Sesame oil
- to taste Salt and pepper
Instructions
In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and salt.
Add the beaten egg and boiling water to the flour mixture, stirring quickly to combine into a dough. Knead gently until smooth. Cover and let rest for 15 minutes.
While the dough rests, prepare the filling. In another bowl, mix ground pork, minced garlic, grated ginger, soy sauce, chopped green onions, shredded cabbage, sesame oil, and season with salt and pepper. Mix until thoroughly combined.
Divide the rested dough into 12 equal pieces. Roll each piece into a ball and then flatten it between two sheets of parchment paper into a thin round circle.
Place about a tablespoon of the pork filling into the center of each dough circle. Carefully fold the dough to form a half-moon shape, ensuring the edges are sealed by pressing firmly with your fingers.
Bring a large pot of salted water to a boil over high heat. Once boiling, reduce to medium-high heat and carefully drop the dumplings in one at a time, avoiding overcrowding the pot.
Boil the dumplings for about 7-10 minutes, or until they float to the top and the dough becomes tender and translucent. Remove with a slotted spoon.
Serve the dumplings hot with your choice of dipping sauce, such as soy sauce or chili garlic sauce.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 10.2 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 397 mg | 31% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 743 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
