Keto Prawn Dumplings
Dive into a guilt-free indulgence with these delectable Keto Prawn Dumplings, a low-carb twist on a classic favorite! These dumplings feature succulent prawns blended with aromatic ginger, garlic, and soy sauce, creating a filling that bursts with savory, Asian-inspired flavors. Wrapped in a delicate coconut flour and xanthan gum dough, these dumplings are perfectly suited to low-carb and keto lifestyles. Cooked to golden perfection with a quick sear and gentle steaming, they boast a texture that’s just as satisfying as traditional dumplings, without the carbs. Ready in under 45 minutes, this recipe is perfect for an appetizer, snack, or light meal. Serve alongside a low-carb dipping sauce for an irresistible, keto-friendly treat!
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Recipe Information
Ingredients
- 300 grams prawns, peeled and deveined
- 50 grams coconut flour
- 2 teaspoons xanthan gum
- 2 whole egg whites
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 2 tablespoons spring onions, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon coconut oil
Instructions
In a food processor, combine the prawns, grated ginger, minced garlic, soy sauce or tamari, sesame oil, spring onions, salt, and pepper. Pulse until you have a coarse but well-mixed filling.
To make the dumpling wrapper, mix the coconut flour, xanthan gum, and egg whites in a medium bowl until a dough forms. If the dough is too sticky, add a bit more coconut flour, one teaspoon at a time.
Place the dough between two sheets of parchment paper and roll it out until it's about ⅛-inch thick.
Use a round cookie cutter (about 3 inches in diameter) to cut out circles from the dough. Re-roll scraps as needed to make additional wrappers.
Place a tablespoon of the prawn filling in the center of each wrapper. Gently fold the wrapper in half and press the edges together to seal, forming a half-moon shape.
Heat the coconut oil in a non-stick pan over medium heat. Once hot, add the dumplings in a single layer, making sure they are not touching.
Cook for 3-4 minutes on one side until golden brown, then carefully flip each dumpling and cook for another 3 minutes.
Reduce the heat to low and add a splash of water to the pan. Cover immediately to steam and cook the dumplings through for another 4 minutes.
Remove the dumplings from the pan and serve hot, optionally with a side of your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 1.2 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 329 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.
