Low Carb Chinese Pork Dumplings
Indulge in the perfect fusion of low-carb simplicity and authentic Asian flavor with these Low Carb Chinese Pork Dumplings. This recipe swaps traditional dumpling wrappers for tender, blanched cabbage leaves, creating a deliciously guilt-free alternative that’s both keto-friendly and gluten-free. Each dumpling is packed with a savory filling of ground pork, aromatic ginger, garlic, and green onions, enhanced by the rich umami of soy sauce and sesame oil. Pan-fried to golden perfection and steamed for juicy tenderness, these dumplings are as satisfying as they are wholesome. Ready in just 45 minutes, they’re perfect as a quick appetizer, snack, or even a light dinner. Serve them alongside your favorite dipping sauce for a crowd-pleasing dish that doesn’t compromise on flavor or health!
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Ingredients
- 500 grams Ground pork
- 3 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 leaves Cabbage leaves, large and softened
- 1 tablespoon Coconut oil, for frying
- 0.25 cup Water
Directions
Step 1
In a large mixing bowl, combine the ground pork, green onions, grated ginger, minced garlic, soy sauce, sesame oil, and egg. Mix thoroughly until well combined.
Step 2
Season the mixture with salt and black pepper, and mix again to evenly distribute the seasoning.
Step 3
Prepare the cabbage leaves by blanching them in boiling water for 1-2 minutes until they are soft and pliable. Drain and let them cool.
Step 4
Lay a softened cabbage leaf on a clean surface. Place about one tablespoon of the pork mixture at the center of the leaf.
Step 5
Fold the sides of the cabbage leaf over the filling and roll it up tightly to seal like a dumpling. Repeat this process with the remaining filling and cabbage leaves.
Step 6
Heat the coconut oil in a large non-stick skillet over medium heat. Once hot, add the dumplings seam-side down, being careful not to overcrowd the pan.
Step 7
Fry the dumplings for 2-3 minutes on each side until they are golden brown.
Step 8
Add the water to the skillet and cover it with a lid to steam the dumplings for additional 5 minutes, allowing the pork filling to cook through completely.
Step 9
Remove the lid and let any remaining water evaporate before removing the dumplings from the pan.
Step 10
Transfer the dumplings to a serving plate and serve warm with additional soy sauce or your favorite dipping sauce on the side.
Nutrition Facts
| Serving size | (1798.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2125.9 |
| Total Fat 140.1g | 0% |
| Saturated Fat 54.0g | 0% |
| Polyunsaturated Fat 7.6g | |
| Cholesterol 646mg | 0% |
| Sodium 2942.6mg | 0% |
| Total Carbohydrate 71.3g | 0% |
| Dietary Fiber 28.2g | 0% |
| Total Sugars 36.3g | |
| Protein 151.9g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 698.0mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2380.7mg | 0% |
Source of Calories