Keto Homemade Dumplings
Elevate your low-carb meal game with these irresistible Keto Homemade Dumplings—perfectly crafted for those who crave the comforting flavors of traditional dumplings without straying from their ketogenic lifestyle. Made with a unique dough blend of almond flour, coconut flour, and psyllium husk powder for a gluten-free, low-carb alternative, these dumplings are both tender and satisfyingly chewy. The savory pork filling, infused with garlic, ginger, soy sauce, and sesame oil, delivers a bold flavor punch, while green onions add a fresh, aromatic touch. Pan-fried to golden perfection and lightly steamed for a soft yet crispy finish, these keto dumplings are versatile enough for a snack, appetizer, or main dish. Ready in under an hour and packed with protein and healthy fats, they’re ideal for anyone seeking a delicious and guilt-free way to enjoy this classic comfort food.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Xanthan gum
- 1 large Egg
- 2 tablespoons Cream cheese
- 0.25 cup Boiling water
- 0.5 pound Ground pork
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Soy sauce (or coconut aminos for strict keto)
- 1 teaspoon Sesame oil
- 1 tablespoon Green onions
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
In a medium-sized bowl, combine almond flour, coconut flour, psyllium husk powder, and xanthan gum. Mix well.
Add the egg and cream cheese to the dry ingredients and mix until a dough forms.
Slowly pour in the boiling water while stirring continuously until the dough becomes elastic. Let it rest for 5-10 minutes.
Meanwhile, prepare the filling: In another bowl, mix ground pork, minced garlic, grated ginger, soy sauce, sesame oil, finely chopped green onions, salt, and black pepper.
Take a small portion of dough and flatten it between two sheets of parchment paper until it becomes a thin circle about 3 inches in diameter.
Place a teaspoon of filling in the center of the dough circle. Fold the dough over to create a half-moon shape, and pinch the edges to seal.
Repeat the dough-rolling and filling process until all the dough and filling are used.
Heat olive oil in a large skillet over medium heat. Carefully place dumplings in the pan, ensuring they are not overcrowded.
Fry the dumplings until the bottoms are golden brown, about 2-3 minutes.
Add a splash of water to the pan and cover to steam the dumplings for an additional 5 minutes, or until the filling is cooked through.
Serve hot, optionally with a dipping sauce made of soy sauce, vinegar, and a touch of sesame oil.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 7.6 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 372 mg | 29% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 546 mg | 12% | |
*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.
