Low Carb Veggie Dumplings

Delight in the wholesome flavors of these Low Carb Veggie Dumplings, a guilt-free twist on a beloved classic! Crafted with a gluten-free dough made from almond and coconut flour and enriched with psyllium husk and xanthan gum, these tender dumplings are the perfect low-carb alternative. Packed with a savory medley of grated zucchini, carrot, cabbage, and aromatic ginger and garlic, the filling is both nutritious and bursting with flavor. Steamed and pan-fried to golden perfection, each dumpling achieves a crisp yet chewy texture that’s sure to satisfy. Ideal for keto and gluten-free lifestyles, these dumplings come together in under an hour and pair beautifully with a tamari dipping sauce. Perfect as an appetizer, snack, or light meal, they’re a must-try for anyone seeking a healthier take on comfort food classics!

Nutriscore Rating: 78/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

In a mixing bowl, combine almond flour, coconut flour, psyllium husk powder, xanthan gum, and salt. Mix well to combine.

Step 2

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.

Step 3

Meanwhile, prepare the filling. Using a clean kitchen towel or cheesecloth, squeeze out excess moisture from grated zucchini and carrots.

Step 4

In a large bowl, mix zucchini, carrot, cabbage, green onions, garlic, ginger, tamari, sesame oil, and black pepper. Combine thoroughly.

Step 5

Divide the dough into 16 equal portions and roll each piece into a ball.

Step 6

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).

Step 7

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.

Step 8

Heat a large non-stick skillet over medium heat and add olive oil or avocado oil.

Step 9

Once hot, place the dumplings in the skillet flat side down. Cook for 2-3 minutes until the bottoms are golden brown.

Step 10

Add 2-3 tablespoons of water to the skillet, cover immediately, and allow the dumplings to steam for 5-6 minutes until cooked through.

Step 11

Remove the lid and cook for an additional 1-2 minutes to crisp up the bottoms again.

Step 12

Serve the dumplings warm with your favorite low-carb dipping sauce or a mixture of tamari and rice vinegar.

Nutrition Facts

Serving size	(785.6g)

Amount per serving	% Daily Value*
Calories	1018.6

Total Fat 78.9g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 2051.9mg	0%
Total Carbohydrate 65.5g	0%
Dietary Fiber 31.3g	0%
Total Sugars 18.0g
Protein 31.2g	0%

Vitamin D 0IU	0%
Calcium 374.6mg	0%
Iron 7.0mg	0%
Potassium 1427.3mg	0%

*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.

Source of Calories

Fat: 64.7%

Protein: 11.4%

Carbs: 23.9%