low carb dumplings

Missing dumplings, pot stickers and what-not?! Count on these super tender gluten free and keto dumplings to satisfy the cravings.&nbsp;Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.&nbsp;

Fried Gluten Free & Keto Dumplings

pork

Napa cabbage

ginger

water

scallions

garlic (grated

coconut aminos

sesame oil

rice vinegar

white pepper (optional)

Crazy Keto Dough

white pepper

Place ginger in a small bowl and cover with water. Set aside to soak while you blanch the cabbage.&nbsp;

Blanch Nappa cabbage leaves in hot water over medium heat until soft, about 5 minutes. Transfer to a strainer and set aside until cool enough to handle. Wring out the leaves to squeeze out the liquid very well. Transfer to a cutting board and finely mince. Set aside to cool completely.&nbsp;

Place ground pork (or meat of choice) in a heatproof bowl that fits comfortably in your steamer. Add minced cabbage and mix well. Strain ginger juices into pork mixture, pressing down with a spoon to get all the goodies out. Add in scallions, garlic, coconut aminos, sesame oil, rice vinegar and white pepper. Mix well until thoroughly combined, cover and refrigerate for at least 30 minutes or overnight.&nbsp;

For the dumpling filling:

Whip up a batch of our Crazy Keto Dough. Allow dough to rest for 10 minutes while you prep the rest (and up to 5 days in the fridge).

For the keto dumpling dough

Set up your steamer, heating up the water over high heat until boiling. Place heatproof bowl with pork in the steamer (you want to catch all the juices), cover, lower heat to low and simmer for 12-14 minutes until fully cooked. Don't open the steamer until the 12 minute mark. You can alternatively fry the filling in a pan, but we found best results are achieved by steaming. Remove bowl with pork from steamer and set aside to cool completely, mixing every so often to make sure the juices are soaked back up almost entirely.&nbsp;

Roll out 1-inch dough balls (11g in weight) between parchment paper using a rolling pin or a tortilla press (much easier and faster) until 4 3/4-inches (12 cm) in diameter.&nbsp;

Heap roughly a tablespoon of filling onto the dough discarding the juices left (see pictures in post). Be VERY careful to not get any filling or juices on the edges or dough won't stick. Fold in half and quickly close both sides towards the center, the pleats will naturally form. Trim tops with kitchen shears if finicky about presentation. Place on a baking tray and freeze right away to avoid the dough getting soggy. Keep adding them to the baking tray in the freezer as you make them. It took us roughly 4 tries to get them shaped nicely, so don't despair. The dumplings can be frozen for up to two months at this point, allowing them to thaw for 15 minutes before cooking.&nbsp;

To assemble the keto dumplings

Heat up frying oil of choice (we used coconut) in a skillet or pan over low heat. You'll want it roughly 1-inch deep and not too hot so the dumplings cook slowly.&nbsp;

Add dumplings to pan and baste the tops right away and constantly to seal them shut. We prefer to cook them until the bottoms just begin to brown to keep them super tender, but you can fry yours longer to taste.&nbsp;

Serve right away with scallions and dipping sauce.&nbsp;

To serve

Delicious Jiaozi (Potstickers or Pan-Fried Dumplings) are low carb, Paleo, Gluten-free, Whole30. These Chinese dumplings are easy to makem, freeze well!, and healthy delicious!

Jiaozi Chinese Potstickers (Paleo, Whole30, Keto)

daikon radish

tbsp finely chopped ginger

lbs ground chicken (or turkey, pork, lamb)

¼ tsp coarse sea salt (plus more for sprinkling)

⅛ tsp ground white pepper

arrowroot starch (omit for keto)

Avocado oil

1.5-2 tbsp coconut aminos

¼ tsp toasted sesame oil

1-1.5 tsp rice vinegar

Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.

Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.

Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.

In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.

Pat dry the daikon with clean paper towels. Try to keep them in perfect moisture balance - not too dry and not too wet. There shouldn’t be visible water droplet on the surface. You can also cover them with a slightly damp paper towel while you work on the dumplings one-by-one.

Add a small amount of dumpling fillings to the center and use the back of a small teaspoon to smooth the filling. Apply a small amount of pressure to press the filling onto the radish slices. This will help them stick together better.

Gently fold it in half to create a half-moon shape and press the center edge to seal with your thumb and index fingers.

In a well-heated non-stick or cast iron skillet, add 1tbsp oil. Pan fry the dumplings for about 2 minutes over medium heat. You might need to fry them in separate batch so as to not overcrowd the skillet.  Please do not flip the dumplings.

Add ½ tbsp water. Cover with a lid. Lower the heat to medium-low and steam the dumplings for about 2-2.5 minutes. The fillings should be cooked through.

Uncover. Cook for an additional 30 seconds. Off heat, carefully remove them one-by-one with a small spatula. Place the seared side up over a large serving plate.

Some of the fillings might separate from the dumpling wrappers as you remove them from the skillet. Simply place them back. They will stick together once cooler. Serve with dumpling dipping sauce on the side. Serve immediately.

Savory ground beef and onions wrapped up in puffy dough? These low carb dumplings are mouthwatering!! Plus this dough is perfect for making keto chicken and dumplings.

Keto Dumplings

Large Egg

Cup Sour Cream (or low carb Greek yogurt)

Water

Teaspoons Olive Oil

Teaspoon Kosher Salt

Teaspoons Xanthan Gum

Cups Almond Flour

Tablespoons Unsalted Butter

Small Yellow Onion (diced)

Teaspoon Red Wine Vinegar

Teaspoon Fresh Thyme (chopped)

Clove Garlic (minced)

Pound Ground Beef

Yellow Onion (slivered)

Cup Unsalted Butter (divided)

In a large bowl, mix together egg (1 large), sour cream (1/4 cup), water (1/4 cup), and olive oil (2 teaspoons) with a whisk until the sour cream completely dissolves.

In a small bowl, combine salt (1/2 teaspoon), xanthan gum (2 teaspoons) and almond flour (3 cups).

Pour dry ingredients into the wet ingredients and give everything a good stir to thoroughly combine.

Form a ball with the dough and flatten it into a disc. Place the dough in plastic wrap and into the fridge while we make the filling.

Make The Dough:

In a large nonstick, melt butter (2 tablespoons) over medium heat.

Add diced onion (1 small) and salt (1 teaspoon). Slowly cook for about 10-12 minutes, or until the onion is caramelized.

Add vinegar (1 teaspoon), chopped thyme (1 teaspoon) and minced garlic (1 clove) and stir to combine. Cook for about 3 minutes, or until the garlic is fragrant.

Add the ground beef (1/2 Pound) and break it up with the back of your spoon — cook until meat is no longer pink. Once cooked through, place the beef and veggies on a plate lined with paper towels to absorb excess grease (this stop the dumplings from getting soggy).

Make The Filling:

Remove the dough from the fridge and break in half. Put ½ back into the fridge until you’re ready to use it. Roll ½ of your dough between 2 sheets of parchment paper until it’s about ⅛” thick — you don’t want the dough too thin or it will tear, but too thick will make your dumplings doughy. ⅛” is the perfect thickness.

Use a 3” round cookie cutter to cut circle shapes into the dough. Take the scraps and reform them into a disc — place disc into the fridge while you form the dumplings.

Take a small spoonful of the filling and place into each of the circles. Don’t overfill! If anything, add less filling to stop the dumplings from tearing.

Fold the edges into each other and press them together. This is most easily done by dipping your finger in water and pressing on the edges with your wet finger. You can also use the water to smooth out any tears or small holes. Additionally, you can use scraps of excess dough and water to “patch” small holes in your dumplings. Continue folding your dumplings until you’ve used all the dough and filling.

Assembling The Dumplings:

Melt butter (2 tablespoons) in a large nonstick over medium heat.

Add sliced onions (1/2, slivered) and saute on medium heat until caramelized. Place on serving plate and set aside.

Quarter remaining butter (2 tablespoons), and melt 1 quarter at a time over medium heat in the nonstick.

Add dumplings in batches, allowing them to slightly brown on the edges (this happens quickly, about 1-2 minutes per side). Turn with tongs so each side gets a sear. Add another quarter of butter to the pan as needed. Once cooked, place dumplings on the serving plate over the onions. Serve warm with sour cream and enjoy!

Cooking The Dumplings:

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The most viewed low carb dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed low carb dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine