Low Carb Adobo Dumplings
Indulge in the rich and savory flavors of **Low Carb Adobo Dumplings**, a delicious fusion of Filipino-inspired adobo and guilt-free dumplings. This recipe features tender ground chicken marinated in a fragrant blend of coconut aminos, apple cider vinegar, garlic, and bay leaves, giving it that signature tangy and savory adobo taste. The dumpling wrappers are made with almond flour and xanthan gum, creating a perfectly pliable, gluten-free dough that's low in carbs without compromising texture or flavor. These golden, pan-fried dumplings are crispy on the outside, juicy on the inside, and ideal for those following keto or low-carb diets. Serve them hot with coconut aminos for dipping, and experience a healthier twist on comfort food that’s perfect as an appetizer, snack, or main dish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground chicken
- 0.25 cup Coconut aminos
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Minced garlic
- 1 teaspoon Ground black pepper
- 2 Bay leaves
- 1 cup Almond flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 Egg
- 0.25 cup Warm water
- 2 tablespoons Olive oil
Instructions
In a medium bowl, combine the ground chicken, coconut aminos, apple cider vinegar, minced garlic, ground black pepper, and bay leaves. Mix well and set aside to marinate for at least 15 minutes.
While the chicken is marinating, prepare the dumpling dough by mixing together the almond flour, xanthan gum, and salt in a large bowl.
In a separate small bowl, whisk together the egg and warm water. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.
Knead the dough gently until it is smooth and pliable, then cover with a damp cloth and let rest for 10 minutes.
In a large skillet, heat olive oil over medium heat. Remove the bay leaves from the chicken mixture and cook the marinated chicken until fully cooked and slightly browned. Set aside to cool slightly.
Divide the rested dough into 16 equal pieces. Roll each piece into a ball and flatten it into a small circle.
Place about a tablespoon of the cooked chicken mixture into the center of each dough circle. Fold the dough over, sealing the edges by crimping or using a fork.
Heat a non-stick frying pan over medium heat and add a tablespoon of olive oil. Fry the dumplings in batches, cooking on each side for about 3-4 minutes until golden brown and crispy.
Transfer the cooked dumplings to a serving plate and serve hot with additional coconut aminos for dipping if desired.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2878 mg | 125% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 15.5 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 338 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2918 mg | 62% | |
*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.
