Keto Pork and Cabbage Dumplings
Delight in the savory elegance of Keto Pork and Cabbage Dumplings—perfectly crafted to satisfy your cravings while keeping you on track with your low-carb goals. These homemade dumplings feature a flavorful filling of succulent ground pork, tender napa cabbage, fragrant green onions, and zesty ginger, seasoned with soy sauce and sesame oil for an authentic Asian-inspired taste. Wrapped in a keto-friendly dough made from almond flour, coconut flour, and xanthan gum, these dumplings are pan-seared to golden perfection and gently steamed for a delightful combination of crispiness and tenderness. Ready in just 45 minutes, these gluten-free dumplings are a perfect dinner or appetizer option, served hot with a side of soy-based dipping sauce. Whether you're following a keto diet or simply looking for a healthier twist on a beloved classic, these dumplings deliver unbeatable flavor without the carbs!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound ground pork
- 2 cups napa cabbage
- 4 stalks green onions
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup coconut flour
- 1 cup almond flour
- 3 large egg
- 1 teaspoon xanthan gum
- 2 tablespoons water
- 1 tablespoon olive oil
Instructions
Finely chop the napa cabbage and sprinkle with a pinch of salt. Let it sit for 10 minutes, then squeeze out excess moisture.
In a large bowl, combine the ground pork, chopped cabbage, minced green onions, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
In another bowl, combine coconut flour, almond flour, and xanthan gum. Stir together the dry ingredients, then add two beaten eggs and water. Mix until a dough forms.
Knead the dough for about 2 minutes until smooth. If it's too sticky, add more almond flour a tablespoon at a time.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten into circles on a parchment-lined surface.
Place a tablespoon of the pork mixture in the center of each dough circle.
Beat the remaining egg in a small bowl. Brush the edges of each dumpling wrapper with the beaten egg.
Fold the dough over the filling and pinch the edges together to seal, forming a half-moon shape.
Heat olive oil in a large skillet over medium heat. Place the dumplings in the skillet, seam side up, and cook until the bottoms are golden brown, about 3 minutes.
Add a few tablespoons of water to the pan, cover, and steam for an additional 5 minutes until the pork is cooked through.
Remove the lid and continue cooking until any remaining water evaporates and the bottoms are crisp again.
Serve hot, optionally with soy or dipping sauce on the side.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 5.9 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 882 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.
