Keto Steamed Vegetable Dumplings
Satisfy your dumpling cravings with these flavorful Keto Steamed Vegetable Dumplings, a guilt-free twist on the classic dish! These delicate, low-carb bites are made with a unique gluten-free dough crafted from almond flour, coconut flour, psyllium husk powder, and xanthan gum, ensuring a tender and pliable wrapper that’s perfect for steaming. The filling is a vibrant, nutrient-packed blend of finely shredded cabbage, zucchini, mushrooms, garlic, and ginger, seasoned with soy sauce or coconut aminos for an umami punch. Ideal for keto and gluten-free diets, these dumplings are light and wholesome yet bursting with flavor. Steam them to perfection and serve with your favorite low-carb dipping sauce for an exquisite appetizer or a satisfying snack. Enjoy a healthy upgrade to a beloved classic with this easy, crave-worthy recipe!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Psyllium husk powder
- 1 teaspoon Xanthan gum
- 1 cup Hot water
- 1 cup Cabbage, finely shredded
- 1 cup Zucchini, grated and squeezed to remove moisture
- 1 cup Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce or coconut aminos
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Avocado oil or olive oil (for greasing steamer)
Instructions
In a medium-sized mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and xanthan gum.
Slowly pour the hot water into the dry mixture while stirring with a spoon to form a dough. Once cool enough to handle, knead the dough into a smooth ball for about 2-3 minutes. Wrap the dough in plastic wrap and allow it to rest for 10 minutes.
While the dough is resting, prepare the filling. In a mixing bowl, combine shredded cabbage, grated zucchini, chopped mushrooms, minced garlic, grated ginger, soy sauce (or coconut aminos), sesame oil, salt, and black pepper. Mix well and set aside.
Divide the rested dough into 12 equal pieces. Roll each piece into a small ball and flatten it with a rolling pin between two pieces of parchment paper to form a thin wrapper.
Place a small spoonful of the vegetable filling into the center of each wrapper. Carefully fold the dough over the filling to form a half-moon shape and pinch the edges to seal tightly. Ensure there are no gaps to prevent leakage.
Grease the surface of your steamer basket lightly with avocado oil or olive oil to prevent sticking.
Place the dumplings in the steamer basket, ensuring that they are not touching each other.
Steam the dumplings over boiling water for 10-12 minutes, or until the dough is cooked through and the vegetables are tender.
Remove the dumplings from the steamer and allow them to cool slightly before serving.
Serve hot with your favorite low-carb dipping sauce or soy sauce (or coconut aminos). Enjoy!
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2840 mg | 123% | |
| Total Carbohydrate | 70.2 g | 26% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 19.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 396 mg | 30% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1913 mg | 41% | |
*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.
