Keto Pork Momo
Delight in the guilt-free indulgence of Keto Pork Momo, a low-carb twist on the beloved Himalayan dumpling. This recipe swaps traditional flour-based wrappers for tender, blanched cabbage leaves, creating a wholesome, gluten-free alternative perfect for keto enthusiasts. Juicy ground pork is mixed with cream cheese, ginger, garlic, red onion, and soy sauce, delivering a savory filling bursting with bold flavor. Pan-seared to golden perfection and gently steamed, these cabbage-wrapped parcels achieve a delightful balance of texture and taste. Quick to prepare and packed with protein, these keto-friendly momos are an irresistible appetizer or light meal when paired with a sugar-free dipping sauce. Perfect for your next low-carb adventure, this dish makes staying on track deliciously simple!
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Ingredients
- 500 grams Ground pork
- 100 grams Cream cheese
- 1 tablespoon Grated ginger
- 2 cloves Minced garlic
- 1 small Red onion
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 0.5 teaspoon Ground white pepper
- 0.5 teaspoon Salt
- 12 large Cabbage leaves
- 2 tablespoons Avocado oil
Directions
Step 1
Chop the red onion finely and set aside.
Step 2
In a mixing bowl, combine the ground pork, cream cheese, grated ginger, minced garlic, chopped onion, soy sauce, ground white pepper, and salt. Mix well until all ingredients are evenly incorporated.
Step 3
Carefully separate the cabbage leaves, ensuring they remain whole and intact. Using a sharp knife, pare down the thick spine of each leaf to make them more pliable for wrapping.
Step 4
Bring a pot of water to boil. Once boiling, blanch the cabbage leaves for 1-2 minutes until they are just tender but not wilted. Blanching will make them pliable for folding.
Step 5
Remove the cabbage leaves from the pot and immediately place them in a bowl of ice water to stop the cooking process. Pat dry with paper towels.
Step 6
Lay a cabbage leaf flat on a clean surface. Place about 1.5 tablespoons of the pork mixture in the center of the leaf. Fold and tuck the leaf around the filling to seal, forming a neat parcel.
Step 7
Repeat the process with the remaining cabbage leaves and filling.
Step 8
In a large skillet, heat the avocado oil over medium-high heat. Once hot, gently place the cabbage-wrapped momos in the skillet, seam side down.
Step 9
Cook them on one side for about 3-4 minutes until the bottom is golden brown.
Step 10
Add a small amount of water to the skillet (about 1/4 cup), cover, and reduce the heat to medium. Steam the momos for another 5-7 minutes until the pork filling is cooked through.
Step 11
Remove the lid and cook for an additional 2-3 minutes without the cover to allow any remaining liquid to evaporate.
Step 12
Serve the keto pork momos hot, with a side of sugar-free tomato salsa or your favorite keto-friendly dipping sauce.
Nutrition Facts
| Serving size | (1857.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2420.8 |
| Total Fat 166.9g | 0% |
| Saturated Fat 62.9g | 0% |
| Polyunsaturated Fat 1.5g | |
| Cholesterol 551mg | 0% |
| Sodium 4121.1mg | 0% |
| Total Carbohydrate 84.0g | 0% |
| Dietary Fiber 28.7g | 0% |
| Total Sugars 42.2g | |
| Protein 153.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 752.4mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 2573.4mg | 0% |
Source of Calories