Keto Pork Momo
Transform your favorite comfort food into a guilt-free indulgence with this Keto Pork Momo recipe! Packed with flavorful ground pork, cream cheese, ginger, garlic, and soy sauce, these low-carb momos are exquisitely wrapped in tender cabbage leaves for a healthier take on traditional dumplings. Perfect for keto and gluten-free diets, this dish is pan-seared to crispy perfection before being lightly steamed to preserve moisture and deliver irresistible juiciness. Ready in under an hour, these momos are an elegant appetizer or satisfying main course, especially when paired with a keto-friendly dipping sauce. Delight family and friends with this innovative twist and savor the rich, savory flavors while staying true to your health goals!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 100 grams Cream cheese
- 1 tablespoon Grated ginger
- 2 cloves Minced garlic
- 1 small Red onion
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Salt
- 12 large Cabbage leaves
- 2 tablespoons Avocado oil
Instructions
Chop the red onion finely and set aside.
In a mixing bowl, combine the ground pork, cream cheese, grated ginger, minced garlic, chopped onion, soy sauce, ground white pepper, and salt. Mix well until all ingredients are evenly incorporated.
Carefully separate the cabbage leaves, ensuring they remain whole and intact. Using a sharp knife, pare down the thick spine of each leaf to make them more pliable for wrapping.
Bring a pot of water to boil. Once boiling, blanch the cabbage leaves for 1-2 minutes until they are just tender but not wilted. Blanching will make them pliable for folding.
Remove the cabbage leaves from the pot and immediately place them in a bowl of ice water to stop the cooking process. Pat dry with paper towels.
Lay a cabbage leaf flat on a clean surface. Place about 1.5 tablespoons of the pork mixture in the center of the leaf. Fold and tuck the leaf around the filling to seal, forming a neat parcel.
Repeat the process with the remaining cabbage leaves and filling.
In a large skillet, heat the avocado oil over medium-high heat. Once hot, gently place the cabbage-wrapped momos in the skillet, seam side down.
Cook them on one side for about 3-4 minutes until the bottom is golden brown.
Add a small amount of water to the skillet (about 1/4 cup), cover, and reduce the heat to medium. Steam the momos for another 5-7 minutes until the pork filling is cooked through.
Remove the lid and cook for an additional 2-3 minutes without the cover to allow any remaining liquid to evaporate.
Serve the keto pork momos hot, with a side of sugar-free tomato salsa or your favorite keto-friendly dipping sauce.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.9 g | 214% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 4121 mg | 179% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 42.2 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2573 mg | 55% | |
*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.
