Low Carb Chicken Potstickers
Dive into a guilt-free twist on an Asian classic with these Low Carb Chicken Potstickers, perfect for anyone seeking a flavorful, keto-friendly appetizer or meal. Packed with seasoned ground chicken, aromatic ginger, garlic, and sesame oil, these potstickers replace traditional dough with a cauliflower-based alternative, ensuring they stay low in carbs and high in satisfaction. A hint of coconut flour binds the dough, creating a tender yet sturdy shell, while pan-frying and steaming deliver a golden-brown crisp and irresistible tenderness. Ready in under an hour, these potstickers are a deliciously creative way to enjoy a restaurant favorite right at home. Serve them warm, garnished with fresh green onions for an authentic touch!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 4 tablespoons Green onions, thinly sliced
- 2 tablespoons Soy sauce
- 1 teaspoon Ginger, freshly grated
- 2 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 3 cups Cauliflower, riced
- 2 large Eggs, beaten
- 2 tablespoons Coconut flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.25 cup Water
- Cooking spray
Instructions
In a large mixing bowl, combine ground chicken, 2 tablespoons of green onions, soy sauce, ginger, garlic, and sesame oil. Mix well and set aside.
In a microwave-safe bowl, microwave the riced cauliflower for 5 minutes until tender. Let it cool slightly.
Transfer the cooled cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
In a medium bowl, combine the dried cauliflower, beaten eggs, coconut flour, salt, and black pepper. Mix to form a dough-like consistency.
Divide the dough into 16 equal portions, roll each into a ball, then flatten into a small, thin disc about 3 inches in diameter.
Place a tablespoon of the chicken mixture onto the center of each cauliflower disc.
Fold the disc over the filling to form a crescent shape and pinch the edges to seal tightly.
Heat olive oil in a large nonstick skillet over medium heat. Spray with cooking spray if needed.
Place the potstickers in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup of water to the skillet and quickly cover to steam the potstickers for another 5-7 minutes. Remove the lid and let any remaining water evaporate.
Transfer to a plate, sprinkle with the remaining green onions, and serve warm.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 755 mg | 252% | |
| Sodium | 4133 mg | 180% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 12.3 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4488 mg | 95% | |
*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.
