Servings: 4 servings
Calories: 557kcal
Ingredients
- 1 1/2 cups shredded low-moisture mozzarella
- 2 tablespoons cream cheese
- 3/4 cup blanched almond flour
- 1 large egg
- 8 ounces ground pork
- 3 ounces firm tofu squeezed dry and crumbled
- 1 cup finely chopped napa cabbage salted and squeezed dry
- 2 scallions or a small handful of garlic chives finely chopped
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
- 2 tablespoons avocado oil for frying
- Dipping sauce: 2 tablespoons soy sauce, 1 tablespoon rice vinegar, pinch of gochugaru
Instructions
- Make the filling: mix the pork, tofu, cabbage, scallions, garlic, ginger, soy sauce, sesame oil and pepper until sticky. Chill while you make the wrappers.
- Melt the mozzarella and cream cheese in the microwave in 30-second bursts, stirring until smooth. Mix in the almond flour and egg and knead into a dough. Chill for 10 minutes.
- Divide the dough into 16 balls. Roll each between two sheets of parchment into a thin 3 1/2-inch circle.
- Place a heaping teaspoon of filling in the center of each wrapper. Fold into a half-moon and pinch the edges firmly to seal. Keep the finished dumplings on parchment.
- Heat the avocado oil in a large nonstick skillet over medium heat. Add the dumplings flat side down and cook for 3 to 4 minutes, until golden on the bottom.
- Carefully turn them, cover the pan and cook on medium-low for 6 to 8 minutes, until the filling is cooked through (160°F/71°C inside). Serve hot with the dipping sauce.
Notes
Keto wrappers are softer than wheat ones, so skip the pleats and use a simple half-moon fold. Keeping the dough cool makes it much easier to roll; if it gets sticky, pop it back in the fridge for a few minutes. Do not add water to steam them as you would regular dumplings.
Chef's Tip: Salting the chopped cabbage for 10 minutes, then squeezing it hard in a towel, keeps the filling juicy instead of watery.
Keto Swap: Wheat wrappers are replaced with a mozzarella and almond-flour dough. Traditional fillings often include glass noodles, which are left out here.
Success Tip: Freeze uncooked dumplings on a tray, then bag them. Cook straight from frozen, adding 3 to 4 minutes to the covered cooking time.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 557kcal | Protein: 31g | Fat: 46g | Fiber: 3.5g
Tried this recipe?Let us know how it was!