Keto Steamed Chicken Momos
Indulge in the delicious flavors of Keto Steamed Chicken Momos, a low-carb twist on the beloved traditional dumplings. Perfect for satisfying your cravings while staying true to a ketogenic lifestyle, these momos feature a tender and pliable dough made from almond and coconut flour, enriched with psyllium husk and xanthan gum for that perfect elastic texture. Encased within is a flavorful, juicy filling of seasoned ground chicken, aromatic garlic, ginger, fresh green chili, green onions, and fragrant cilantro, all brought together with a hint of soy sauce and sesame oil. These guilt-free steamed delights are ideal as a wholesome appetizer, snack, or light entree. Serve them hot with your favorite low-carb dipping sauce or chili oil to complete the experience! Ready in under an hour, this gluten-free, keto-friendly recipe yields 12 savory dumplings that will impress any crowd.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Psyllium husk powder
- 1 teaspoon Xanthan gum
- 1 large Egg
- 0.25 cups Hot water
- 1 pound Ground chicken
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Green chili, finely chopped
- 0.25 cup Green onion, finely chopped
- 2 tablespoons Cilantro, finely chopped
- 1 tablespoon Soy sauce (or coconut aminos for strict keto)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
Instructions
In a large bowl, combine almond flour, coconut flour, psyllium husk powder, and xanthan gum. Mix well.
Add the egg and hot water to the dry ingredients and knead into a smooth dough. Cover and let rest for 10 minutes.
While the dough rests, prepare the filling. In a medium bowl, mix the ground chicken, garlic, ginger, green chili, green onion, cilantro, soy sauce (or coconut aminos), salt, black pepper, and sesame oil until well combined.
Divide the dough into 12 equal portions. Roll each portion into a ball, then use a rolling pin to flatten each ball into a thin circular sheet. You can place the dough between parchment paper to prevent sticking.
Place 1 to 2 teaspoons of the chicken filling in the center of each circle. Carefully fold the edges over the filling and pleat to seal, forming a dumpling shape.
Prepare a steamer by lining it with parchment paper or lightly greasing it to prevent sticking. Arrange the momos in a single layer, ensuring they don’t touch.
Steam the momos for 12-15 minutes or until the chicken filling is fully cooked and the dough becomes slightly translucent.
Remove the momos from the steamer and serve hot with a low-carb dipping sauce or chili oil. Enjoy!
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 8.4 g | ||
| Protein | 132.5 g | 265% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 500 mg | 38% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3076 mg | 65% | |
*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.
