Low Carb Homemade Dumplings
Craving the perfect comfort food that fits your low-carb lifestyle? These Low Carb Homemade Dumplings are a delightful twist on a beloved classic, featuring a gluten-free dough made with almond flour, coconut flour, and xanthan gum for the perfect pliable texture. Stuffed with a savory filling of ground chicken or pork, aromatic garlic, ginger, green onions, and a splash of sesame oil, these dumplings pack all the umami flavors you love. This quick and easy recipe comes together in under an hour, combining pan-searing and steaming techniques for dumplings that are crispy on the outside and tender inside. Perfect for keto enthusiasts or anyone searching for healthy alternatives, these flavorful bites are a must-try meal—serve them with your favorite dipping sauce for an irresistible treat.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 whole Large eggs
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Warm water
- 1 pound Ground chicken or pork
- 2 tablespoons Green onions, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 teaspoon Ginger, grated
- 1 teaspoon Sesame oil
Instructions
In a medium bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt.
In a separate bowl, beat the eggs until well combined, then stir in the melted butter and warm water.
Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. Knead lightly until smooth.
Wrap the dough in plastic wrap and refrigerate for 15 minutes to firm up.
While the dough chills, prepare the filling by combining ground chicken or pork, chopped green onions, minced garlic, soy sauce, grated ginger, and sesame oil in a large bowl.
Mix until all ingredients are thoroughly combined.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to about 1/8 inch thick.
Use a round cutter or a glass to cut the dough into circles (about 3 inches in diameter).
Place a spoonful of filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat a non-stick skillet over medium heat and add a small amount of oil.
Place the dumplings in the skillet and cook until the bottoms are golden brown, about 2-3 minutes.
Add a splash of water to the skillet and cover to steam the dumplings, allowing them to cook through, about 5 minutes.
Remove the lid and continue cooking until any remaining water evaporates.
Serve warm with your choice of dipping sauce.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 37.5 g | 188% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 3166 mg | 138% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 8.3 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2188 mg | 47% | |
*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.
