Low Carb Pan Fried Pork Dumplings
Delightfully golden and crisp, these **Low Carb Pan Fried Pork Dumplings** are a keto-friendly twist on the classic favorite you won’t be able to resist. Packed with juicy, flavor-infused ground pork, shredded cabbage, aromatic garlic and ginger, and a touch of sesame oil, each bite is a perfect balance of taste and texture. The innovative dough, crafted with almond flour and psyllium husk powder, delivers a low-carb alternative that’s pliable yet tender, ensuring every dumpling holds up beautifully during frying. Steam and pan-fry techniques combine for dumplings that are both crisp on the outside and deliciously moist inside. Ready in just about an hour, these dumplings are perfect for a satisfying appetizer or snack, especially when paired with soy sauce or your favorite keto-friendly dipping sauce. Wholesome, indulgent, and irresistibly savory, this dish proves that low-carb eating can pack all the punch of your favorite comfort foods.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Ground pork
- 2 tbsp Soy sauce
- 1 tbsp Ginger, minced
- 3 pieces Green onions, chopped
- 2 cloves Garlic, minced
- 1 tbsp Sesame oil
- 100 g Cabbage, finely shredded
- 1 tsp Salt
- 1 large Egg
- 120 g Almond flour
- 2 tbsp Psyllium husk powder
- 1 tsp Baking powder
- 200 ml Hot water
- 2 tbsp Oil for frying
Instructions
In a large bowl, combine the ground pork, soy sauce, minced ginger, chopped green onions, minced garlic, sesame oil, shredded cabbage, and salt. Mix well until all ingredients are thoroughly combined. Set aside.
In another bowl, beat the egg and add almond flour, psyllium husk powder, and baking powder. Mix evenly.
Slowly add hot water to the flour mixture, stirring constantly, until the dough begins to form. Let the dough rest for 5 minutes.
Divide the dough into small, even balls (about 25-30 g each) and roll each ball into a thin circle on a flat surface using a rolling pin.
Place a small spoonful of the pork filling in the center of each dough circle.
Fold the dough over the filling to create a half-moon shape. Press the edges tightly to seal. You can crimp the edges with a fork for a decorative effect.
Heat the oil in a large, non-stick skillet over medium heat.
Once hot, carefully place the dumplings into the skillet. Fry until the bottoms are golden and crispy, about 3-4 minutes.
Add a small amount of water (about 50 ml) to the skillet and immediately cover with a lid to steam the dumplings.
Cook for an additional 5 minutes or until the filling is cooked through.
Remove the lid and allow any remaining liquid to evaporate and the bottoms to crisp further.
Serve the dumplings hot, with a side of soy sauce or your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.4 g | 274% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4428 mg | 192% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 9.0 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 580 mg | 45% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 708 mg | 15% | |
*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.
