Low Carb Classic Pork Potstickers
Indulge in the irresistible flavors of these Low Carb Classic Pork Potstickers, a guilt-free twist on the beloved Asian appetizer. These potstickers feature a savory filling of seasoned ground pork, aromatic ginger, garlic, and green onions, all wrapped in tender Napa cabbage leaves instead of traditional wheat wrappers—perfect for those following a keto or low-carb lifestyle. Lightly dredged in coconut flour and pan-fried to golden perfection, they boast a satisfying crunch, followed by a steamy burst of succulent pork filling with every bite. Finished with a quick steam for ultimate tenderness, this recipe is easy to make and ready in just 45 minutes, making it ideal for weeknight dinners or entertaining guests. Pair these low-carb potstickers with your favorite dipping sauces and savor a healthier version of a classic favorite! Keywords: low-carb appetizers, keto potstickers, healthy Asian recipes, cabbage-wrapped dumplings.
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Recipe Information
Ingredients
- 1 lb ground pork
- 4 pieces green onions
- 3 cloves garlic clove
- 1 tbsp ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 12 pieces Napa cabbage leaves
- 2 tbsp coconut flour
- 2 tbsp vegetable oil
- 0.25 cup water
Instructions
Finely chop the green onions and mince the garlic cloves.
In a large mixing bowl, combine the ground pork, green onions, minced garlic, grated ginger, soy sauce, sesame oil, and rice vinegar. Mix thoroughly until well combined.
Set the pork mixture aside to marinate for 10 minutes while you prepare the cabbage leaves.
In a large pot of boiling water, blanch the Napa cabbage leaves for 30 seconds to 1 minute, until they turn bright green and become pliable. Transfer them to an ice bath to stop the cooking process.
Pat the cabbage leaves dry with paper towels and lay them flat on a clean surface.
Scoop about 2 tablespoons of the pork mixture onto the bottom half of each cabbage leaf, then fold the top half over the filling to create a half-moon shape. Use toothpicks if needed to secure each potsticker.
Dredge the bottom of each potsticker lightly in coconut flour to help with browning.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Place the potstickers, floured side down, into the hot oil and cook for 2-3 minutes without moving, until the bottoms are golden brown.
Carefully pour the water into the skillet and cover immediately. Allow the potstickers to steam for 5-7 minutes.
Remove the lid, letting any remaining water evaporate, and continue cooking for an additional 1-2 minutes to re-crisp the bottoms.
Serve hot with your favorite low-carb dipping sauce or soy sauce.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 42.7 g | 214% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 8.9 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1070 mg | 23% | |
*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.
