Keto Chinese Dumplings
These Keto Chinese Dumplings are the perfect low-carb twist on a timeless classic, delivering all the flavors of traditional dumplings without the guilt. Packed with a savory ground pork filling seasoned with ginger, garlic powder, soy sauce, and sesame oil, these dumplings boast an authentic taste while staying keto-friendly. The dough, made with almond flour and xanthan gum, is a clever substitute that provides a tender yet sturdy wrapper for the juicy filling. Fried to golden perfection in coconut oil, these dumplings offer a delightful crispiness that pairs beautifully with soy sauce for dipping. Whether you’re following a ketogenic diet or simply looking for a healthier version of your favorite Chinese dish, these quick-to-make dumplings are a crowd-pleasing appetizer or meal that checks all the boxes for flavor, texture, and nutrition.
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Recipe Information
Ingredients
- 500 g ground pork
- 200 g napa cabbage, finely chopped
- 2 green onions, finely chopped
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 2 cups almond flour
- 1 teaspoon xanthan gum
- 1 large egg
- 3 tablespoons water
- 2 tablespoons coconut oil, for frying
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a mixing bowl, combine ground pork, finely chopped napa cabbage, green onions, grated ginger, 1 tablespoon of soy sauce, sesame oil, garlic powder, salt, and black pepper. Mix well until fully combined. Set aside.
In another bowl, combine almond flour and xanthan gum. Whisk well.
Add the egg and water to the almond flour mixture and stir until a dough forms.
To prevent sticking, slightly oil your hands and shape the dough into a ball. Let it rest for 5 minutes.
Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick.
Use a round cutter (about 3 inches in diameter) to cut out circles from the dough.
Place about a tablespoon of pork filling onto each dough circle. Fold the dough over and press gently to seal the edges, forming a half-moon shape. Use a fork to crimp the edges, ensuring a tight seal.
Heat coconut oil in a non-stick pan over medium heat.
Carefully add dumplings to the pan, frying for about 3 minutes on each side, or until golden brown and the pork is fully cooked.
Serve hot with the remaining soy sauce for dipping.
Nutrition Facts
Calories |
769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 3.1 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 193 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 879 mg | 19% | |
*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.
