Low Carb Chinese Dumplings
Satisfy your cravings for traditional Chinese dumplings with a low-carb twist! These Low Carb Chinese Dumplings are a delightful fusion of authentic flavors and healthy ingredients, featuring a savory ground chicken filling spiced with garlic, ginger, soy sauce, and sesame oil, all wrapped in a keto-friendly almond and coconut flour-based dough. Perfectly pan-fried to golden perfection and steamed for a tender bite, these dumplings are gluten-free and ideal for low-carb dieters. Easy to make and ready in just 45 minutes, they’re an irresistible appetizer or snack that pairs beautifully with soy sauce or your favorite dipping sauce. Dive into guilt-free indulgence with this high-protein, flavorful recipe!
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Recipe Information
Ingredients
- 250 grams Ground chicken
- 100 grams, finely chopped Cabbage
- 2 stalks, finely chopped Green onions
- 2 cloves, minced Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 inch piece, grated Ginger
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 3 tablespoons Water
- 1 large, lightly beaten Egg
- 2 tablespoons Olive oil
Instructions
In a large bowl, combine the ground chicken, cabbage, green onions, garlic, soy sauce, sesame oil, and grated ginger. Mix well until evenly combined.
In a separate bowl, whisk together almond flour, coconut flour, xanthan gum, and salt.
Add the water and beaten egg to the dry ingredients, mixing until a firm dough forms. If the dough is too sticky, add more almond flour, a tablespoon at a time.
Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thick. Use a circular cutter or a drinking glass to cut out rounds of dough.
Place a teaspoon of the filling mixture in the center of each dough circle. Fold the edges over and press to seal the dumplings, pleating the edges as desired.
Heat olive oil in a non-stick pan over medium heat. Add the dumplings in batches, seam side up, and cook until the bottoms are golden brown, about 2-3 minutes.
Carefully add a few tablespoons of water to the pan and cover quickly to steam the dumplings. Cook for an additional 5-7 minutes until the water has evaporated and the dumplings are cooked through.
Remove the lid and allow the dumplings to crisp up again for about 1-2 minutes.
Serve hot with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 9.1 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 366 mg | 28% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1990 mg | 42% | |
*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.
