Low Carb Pork Dumplings
Satisfy your dumpling cravings with a guilt-free twist by trying these flavorful Low Carb Pork Dumplings! Perfect for anyone embracing a keto or low-carb lifestyle, this recipe swaps traditional wrappers for tender green cabbage leaves, offering a nutritious alternative without sacrificing taste. Packed with juicy ground pork seasoned with soy sauce, garlic, ginger, and sesame oil, these dumplings are steamed to perfection, creating a mouthwatering balance of savory flavors and melt-in-your-mouth texture. Pan-seared for a crispy finish and steamed in chicken broth for added richness, these dumplings are irresistibly delicious and easy to prepare. Ready in under an hour, they make a fantastic appetizer, snack, or light main dish. Serve them with a low-carb dipping sauce for an extra layer of indulgence!
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Recipe Information
Ingredients
- 1 pound Ground pork
- 12 large leaves Green cabbage leaves
- 1 large Egg
- 2 tablespoons Soy sauce
- 1 tablespoon Ginger
- 2 cloves Garlic
- 2 stalks Green onions
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Chicken broth
- 1 tablespoon Olive oil
Instructions
Begin by preparing the cabbage leaves. Boil a large pot of water and blanch the cabbage leaves for about 2 minutes until they are soft and pliable. Remove from water and set them aside to cool.
In a large bowl, combine the ground pork, egg, soy sauce, grated ginger, minced garlic, chopped green onions, sesame oil, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the pork mixture in the center of the leaf.
Fold the sides of the cabbage leaf over the filling and then roll it up tightly to form a small packet. Repeat the process with the remaining pork mixture and cabbage leaves.
Heat olive oil in a large skillet over medium heat. Once hot, add the dumplings, seam side down, and cook for about 2-3 minutes until the bottoms are golden brown.
Add the chicken broth to the skillet, reduce the heat to low, and cover the pan with a lid. Let the dumplings steam for about 8-10 minutes until the pork filling is fully cooked and the cabbage is tender.
Remove the lid and allow any remaining liquid to evaporate, giving the dumplings a nice, crisp bottom.
Transfer the dumplings to a serving plate and enjoy them while hot. Optionally, pair them with a low-carb dipping sauce of your choice.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3199 mg | 139% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 36.2 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 684 mg | 53% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2464 mg | 52% | |
*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.
