Servings: 4 servings
Calories: 228kcal
Ingredients
- 250 g ground pork
- 1/2 cup shelled edamame roughly chopped
- 2 scallions finely chopped, plus extra for garnish
- 1 tsp fresh ginger grated
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp glucomannan powder
- 4 cups chicken broth
- 1 tsp soy sauce for the broth
- 1 tsp sesame oil for the broth
Instructions
- In a bowl, combine pork, edamame, scallions, ginger, soy sauce, sesame oil, and glucomannan powder. Mix well until sticky.
- Shape into small quenelles or balls using two spoons.
- Bring the chicken broth to a gentle simmer in a pot. Season with soy sauce and sesame oil.
- Carefully drop the dumpling balls into the simmering broth. Poach for 10-12 minutes until cooked through and floating.
- Ladle into bowls with plenty of broth and garnish with extra scallion.
Notes
Chef's Tip: Keep the broth at a gentle simmer, not a rolling boil - a hard boil can break the dumplings apart before they set. Keto Swaps: forming the filling into wrapper-free dumpling balls keeps this dish naturally low-carb without losing the dumpling-in-broth experience.
Nutrition
Calories: 228kcal | Protein: 20g | Fat: 13g | Fiber: 2g
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About This Dish
A lighter, brothier take on the dim sum dumpling cart — pork and edamame poached gently until they float, served in the same ginger-scented broth they cooked in.
Forming the filling into wrapper-free dumpling balls keeps the whole bowl naturally low-carb without losing that dumpling-in-broth comfort.