Low Carb Steamed Dumplings
Elevate your appetizer game with these guilt-free, Low Carb Steamed Dumplings – a delicious twist on the classic dumpling that’s perfect for keto, paleo, and gluten-free diets. Crafted with a unique dough made from almond flour, coconut flour, and psyllium husk powder, these dumplings boast a tender texture while keeping the carbs in check. Inside, a savory mixture of ground chicken, napa cabbage, ginger, garlic, and sesame oil delivers bursts of flavor with every bite. The recipe features easy-to-follow steps, from creating the low-carb wrapper to steaming them to perfection, all in under 40 minutes. Serve these hot with your favorite keto-friendly dipping sauce for a wholesome, flavorful treat that’s sure to impress your family and guests alike.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 tablespoon Coconut flour
- 1 teaspoon Psyllium husk powder
- 1/4 cup Hot water
- 1/2 pound Ground chicken
- 1/2 cup Napa cabbage, finely chopped
- 2 tablespoons Green onion, finely chopped
- 1 tablespoon Soy sauce (or coconut aminos for paleo/low-sodium)
- 1 teaspoon Sesame oil
- 1 teaspoon Minced garlic
- 1 teaspoon Grated ginger
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- as needed Cooking spray or oil for steaming basket
Instructions
In a mixing bowl, combine almond flour, coconut flour, and psyllium husk powder.
Gradually add hot water to the dry ingredients and mix until a dough forms. Knead the dough for about 2 minutes until it is smooth and pliable. Cover the dough with a kitchen towel and let it rest for 10 minutes.
While the dough rests, prepare the filling: In a second mixing bowl, combine ground chicken, napa cabbage, green onion, soy sauce, sesame oil, garlic, ginger, salt, and pepper. Mix well until evenly combined.
Divide the rested dough into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, round wrapper using a rolling pin. To prevent sticking, roll the dough between two sheets of parchment paper.
Place about 1 teaspoon of the filling into the center of each wrapper. Fold the wrapper over the filling to form a half-moon shape, then seal the edges by crimping or pressing them together. Repeat with the remaining dough and filling.
Lightly grease a steaming basket with cooking spray or oil to prevent sticking. Arrange the dumplings in the basket in a single layer, ensuring they don’t touch each other.
Bring a pot of water to a boil and set the steaming basket over the pot. Make sure the water does not touch the dumplings.
Cover the basket with a lid and steam the dumplings for 8-10 minutes, or until the filling is fully cooked and the dumplings are firm.
Carefully remove the dumplings from the basket and serve hot with a low-carb dipping sauce of your choice.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 5.8 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1593 mg | 34% | |
*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.
