Keto Classic Pork Pot Stickers
Elevate your appetizer game with these irresistible Keto Classic Pork Pot Stickers, a low-carb twist on the beloved Asian dumpling favorite. Featuring a savory filling of seasoned ground pork mixed with coconut aminos, ginger, garlic, and scallions, these pot stickers are wrapped in a creative almond flour and mozzarella dough that swaps out traditional wheat-based wrappers for a keto-friendly option. Perfectly pan-fried until golden and steamed to perfection, each bite delivers tender pork, buttery dough, and bold flavors that will delight your taste buds. Ready in under an hour and served with a fragrant coconut aminos dipping sauce, these homemade pot stickers are an ideal choice for healthy comfort food or as a crowd-pleasing appetizer. Enjoy a guilt-free treat that doesn’t compromise on taste or texture!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 2 tablespoons Coconut aminos
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 3 stalks Scallions, chopped
- 1 teaspoon Sesame oil
- 1 large Egg, beaten
- 1 cup Almond flour
- 1.5 cups Mozzarella cheese, shredded
- 0.25 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Coconut oil
Instructions
In a mixing bowl, combine ground pork, coconut aminos, ginger, garlic, scallions, sesame oil, salt, and pepper. Mix until well combined.
In another bowl, place mozzarella cheese and microwave for 1-2 minutes until it is melted and smooth.
Quickly add almond flour to the melted cheese and mix until a dough forms.
Allow the dough to cool slightly, then add the beaten egg to the dough and knead until well incorporated.
Roll out the dough on a clean surface between two sheets of parchment paper until about 1/8-inch thick.
Use a round cutter or the rim of a glass to cut out circles in the dough for the wrappers.
Place a teaspoon of the pork filling in the center of each dough circle. Wet the edges, fold over, and press to seal, crimping the edges.
Heat coconut oil in a large pan over medium-high heat.
Add the pot stickers in batches to the pan, cooking until the bottom is golden brown, about 3 minutes.
Add a tablespoon of water to the pan and cover immediately to steam, cooking for an additional 3-4 minutes until the pork is cooked through.
Remove the pot stickers from the pan and repeat with remaining stickers.
Serve hot with additional coconut aminos on the side as a dipping sauce.
Nutrition Facts
Calories |
2909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.5 g | 289% | |
| Saturated Fat | 85.9 g | 430% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 13.8 g | ||
| Protein | 180.6 g | 361% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1622 mg | 125% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 349 mg | 7% | |
*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.
