Low Carb Chinese Pork Dumplings
Satisfy your dumpling cravings with these delicious **Low Carb Chinese Pork Dumplings**, a guilt-free twist on a beloved classic! Instead of traditional dough, these dumplings are wrapped in tender, blanched cabbage leaves, making them keto-friendly and gluten-free. The filling combines savory ground pork, fragrant garlic and ginger, and a splash of sesame oil and soy sauce for an authentic flavor profile. Pan-fried until golden and steamed to perfection, these dumplings are juicy, flavorful, and perfectly tender. Perfect as an appetizer or a main dish, they’re a low-carb delight that pairs beautifully with a tangy soy-based dipping sauce. Ready in just 45 minutes, this wholesome recipe is ideal for anyone seeking a healthier, yet equally satisfying, take on Chinese dumplings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground pork
- 3 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 leaves Cabbage leaves, large and softened
- 1 tablespoon Coconut oil, for frying
- 0.25 cup Water
Instructions
In a large mixing bowl, combine the ground pork, green onions, grated ginger, minced garlic, soy sauce, sesame oil, and egg. Mix thoroughly until well combined.
Season the mixture with salt and black pepper, and mix again to evenly distribute the seasoning.
Prepare the cabbage leaves by blanching them in boiling water for 1-2 minutes until they are soft and pliable. Drain and let them cool.
Lay a softened cabbage leaf on a clean surface. Place about one tablespoon of the pork mixture at the center of the leaf.
Fold the sides of the cabbage leaf over the filling and roll it up tightly to seal like a dumpling. Repeat this process with the remaining filling and cabbage leaves.
Heat the coconut oil in a large non-stick skillet over medium heat. Once hot, add the dumplings seam-side down, being careful not to overcrowd the pan.
Fry the dumplings for 2-3 minutes on each side until they are golden brown.
Add the water to the skillet and cover it with a lid to steam the dumplings for additional 5 minutes, allowing the pork filling to cook through completely.
Remove the lid and let any remaining water evaporate before removing the dumplings from the pan.
Transfer the dumplings to a serving plate and serve warm with additional soy sauce or your favorite dipping sauce on the side.
Nutrition Facts
Calories |
2126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 54.0 g | 270% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 36.3 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 698 mg | 54% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2381 mg | 51% | |
*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.
