Low Carb Veggie Dumplings
Satisfy your dumpling cravings with these irresistible Low Carb Veggie Dumplings, a wholesome twist on a classic favorite! Perfect for those following a low-carb or gluten-free diet, these dumplings feature a tender, pliable dough made from almond flour, coconut flour, and psyllium husk powder, paired with a vibrant, nutrient-packed filling of zucchini, carrot, cabbage, and aromatic seasonings like garlic, ginger, and sesame oil. The combination of pan-frying and steaming ensures perfectly crisp bottoms and delectably tender interiors. Simple yet flavorful, these veggie dumplings make a delightful appetizer, snack, or light meal, especially when served with a tangy low-carb dipping sauce. Ready in just an hour, this recipe proves you can enjoy healthy comfort food without compromising on taste or texture!
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 2 teaspoons Psyllium husk powder
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.75 cup Hot water
- 1 cup Zucchini, finely grated
- 0.5 cup Carrot, finely grated
- 0.5 cup Green cabbage, finely shredded
- 2 stalks Green onions, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Tamari (low-sodium, gluten-free soy sauce)
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil or avocado oil (for cooking)
Instructions
In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, xanthan gum, and salt. Mix well to combine.
Slowly pour in hot water while stirring until a soft, cohesive dough forms. Knead the dough lightly for 1-2 minutes until smooth. Cover the dough with a damp towel and set aside for 15 minutes.
Meanwhile, prepare the filling. Using a clean kitchen towel or cheesecloth, squeeze out excess moisture from grated zucchini and carrots.
In a large bowl, mix zucchini, carrot, cabbage, green onions, garlic, ginger, tamari, sesame oil, and black pepper. Combine thoroughly.
Divide the dough into 16 equal portions and roll each piece into a ball.
Place a piece of parchment paper on a clean surface and roll out each ball of dough into a thin circle (about 3 inches in diameter).
Place a small spoonful of vegetable filling into the center of each dough circle. Carefully fold the dough over the filling to form a half-moon shape and pinch the edges tightly to seal. Repeat for all dumplings.
Heat a large non-stick skillet over medium heat and add olive oil or avocado oil.
Once hot, place the dumplings in the skillet flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
Add 2-3 tablespoons of water to the skillet, cover immediately, and allow the dumplings to steam for 5-6 minutes until cooked through.
Remove the lid and cook for an additional 1-2 minutes to crisp up the bottoms again.
Serve the dumplings warm with your favorite low-carb dipping sauce or a mixture of tamari and rice vinegar.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2052 mg | 89% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 18.0 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1427 mg | 30% | |
*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.
