Servings: 4 servings
Calories: 246kcal
Ingredients
- 300 g ground pork
- 1 cup garlic chives finely chopped
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger grated
- 1/2 tsp white pepper
- 1 tsp glucomannan powder
- 4 large eggs for the wrappers
- 2 tbsp coconut flour
- Avocado oil for frying
- 1/4 cup water for steaming
Instructions
- Whisk eggs and coconut flour together until smooth to make the wrapper batter. Cook thin crepes in a lightly oiled nonstick pan, about 15cm across, and set aside to cool.
- Combine pork, garlic chives, soy sauce, sesame oil, ginger, white pepper, and glucomannan powder in a bowl. Mix well.
- Place a spoonful of filling on each egg crepe. Fold in half and pleat or press the edges to seal like a traditional potsticker.
- Heat avocado oil in a nonstick pan over medium-high heat. Arrange the potstickers flat-side down and fry 2 minutes until golden.
- Add the water to the pan, cover immediately, and steam for 5-6 minutes until the filling is cooked through.
- Uncover and let any remaining liquid cook off until the bottoms re-crisp, 1-2 minutes.
Notes
Chef's Tip: Don't skip the steam step after searing - it's what cooks the filling through without burning the wrapper. Keto Swaps: a thin coconut flour and egg crepe replaces the wheat dumpling wrapper while still crisping beautifully in the pan.
Nutrition
Calories: 246kcal | Protein: 19g | Fat: 16g | Fiber: 1g
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About This Dish
Potstickers get their name from the pan-fried, crackling-bottomed crust that forms while the top steams soft — a texture contrast that’s half the appeal.
A thin coconut flour and egg crepe replaces the wheat wrapper here, crisping in the pan just as well as the original.