Low Carb Boiled Dumplings
Discover a healthier twist on a beloved classic with our Low Carb Boiled Dumplings, a satisfying keto-friendly recipe perfect for dumpling fans looking to cut carbs. Featuring a unique dough made from coconut flour and psyllium husk powder, these dumplings are filled with a flavorful blend of seasoned ground pork, green onions, garlic, ginger, and sesame oil for an irresistibly savory bite. Boiled in a rich vegetable broth, they cook to tender perfection while maintaining their delightful low-carb composition. Ideal for a comforting appetizer or a nutritious main course, these dumplings prove you can enjoy indulgent flavors without the guilt. Pair them with your favorite low-carb dipping sauce for an extra burst of flavor!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 3 large Eggs
- 1 cup Boiling water
- 1 pound Ground pork
- 4 stalks Green onions, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable broth for boiling
Instructions
In a medium bowl, combine coconut flour and psyllium husk powder. Mix well to remove any lumps.
Bring 1 cup of water to a boil. Slowly add boiling water to the flour mixture while stirring continuously until a dough forms.
Allow the dough to rest for 5 minutes to firm up, then knead it for a couple of minutes until smooth.
Beat 3 eggs in a separate bowl and blend them into the dough, kneading until the mixture is well combined and forms a smooth ball.
Wrap the dough in plastic wrap and let it sit for 10 minutes.
In another bowl, prepare the pork filling by combining ground pork, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper.
Divide the rested dough into small pieces, about the size of a large walnut, and roll each piece into a ball.
Using a rolling pin, flatten each ball on a surface dusted lightly with coconut flour to form a circle about 3 inches in diameter.
Place a tablespoon of the pork filling in the center of each flattened dough circle.
Carefully fold the dough over the filling, pinching the edges to seal and form a crescent shape. Repeat with the remaining dough and filling.
In a large pot, bring vegetable broth to a gentle boil over medium heat.
Carefully add the dumplings into the boiling broth, ensuring they are not overcrowded.
Boil the dumplings for about 8-10 minutes, or until the filling is cooked through and the dumplings rise to the surface.
Once cooked, use a slotted spoon to remove the dumplings from the broth.
Serve warm with your preferred low-carb dipping sauce.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 966 mg | 322% | |
| Sodium | 6317 mg | 275% | |
| Total Carbohydrate | 115.0 g | 42% | |
| Dietary Fiber | 69.2 g | 247% | |
| Total Sugars | 16.6 g | ||
| Protein | 165.3 g | 331% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 387 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2090 mg | 44% | |
*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.
