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The Best Keto Chinese Dumplings
One of the most popular Chinese side dishes is dumplings. A dumpling is a pastry filled with meat, vegetable, and Asian flavorings like soy sauce, sesame oil, etc. They are pan-fried or steamed until the meat is cooked, leaving you with a super soft dumpling with a juicy and delicious filling. Luckily, we have the BEST Keto version of this famous dish. This Keto Chinese food recipe starts with a low-carb dough that is super easy to make and pliable to work with. The filling consists of ground chicken, cabbage, spring onions, ginger, garlic, soy sauce, and a couple more condiments. This Chinese side dish is so tasty and indulgent; no one would guess it’s Keto-friendly.
How to Make It
Step 1
To make the dough, add almond flour, oat fiber, xanthan gum, and baking powder to a food processor. Pulse until thoroughly combined. Add the vinegar and pulse again until distributed.
Step 2
Add the egg and water. Pulse until dough forms into a ball. The dough will be sticky; that’s normal.
Step 3
Take the dough out of the food processor using a spatula, and form it into a ball. Wrap it in cling film. Let it rest for 10 minutes at least, or until you prepare the filling.
Step 4
Finely shred the cabbage and measure out one cup. Add 1 tbsp oil to a non-stick pan over medium heat and add the cabbage. Cook for 5 minutes, or until it has softened and shrunk to ½ a cup. Set it aside to cool.
Step 5
To a bowl, add the ground chicken, ginger, soy sauce, rice vinegar, sesame oil, and chili flakes. Finely slice the scallion, mince the garlic, and add them to the bowl. Once the cabbage has cooled, add it to the bowl as well.
Step 6
Mix the filling well until all the ingredients are incorporated. You can add your desired ingredients like carrots, mushrooms, etc. Set the bowl aside.
Step 7
Sprinkle some bamboo fiber onto a clean work surface. Unwrap the dough and divide it into 10 equal dough balls. Cover them with a wet towel or a piece of cling film to prevent them from drying.
Step 8
Take one ball and sprinkle it with some bamboo fiber. Roll it out into a 12 cm ( 4 ¾ “) disk, then brush off any extra thread. Add one heaped tablespoon of filling to the center of the dough.
Step 9
Wet the edges of the dough with a little bit of water. Fold in half and press the edges together. Pinch the left and right sides towards the center to create wrinkles. Repeat with the remaining dough pieces to make more dumplings.
Step 10
Heat the remaining oil in a deep skillet over medium heat. Add the dumplings, and baste the tops with the oil a couple of times. Let them cook for 3-5 minutes or until the bottoms are golden.
Step 11
Add 1 cup of hot water and immediately cover the skillet with a lid. Let the dumplings steam until all the water has evaporated. Take the dumplings off the heat.
Step 12
Transfer them to a serving plate. Garnish with sliced scallion and sesame seeds. You can serve them on their own or with soy sauce, chili oil, or unagi sauce.
Ingredients
- Almond flour
0.75 cup
- Oat Fiber
2 tbsp
- Baking Aids Xanthan Gum
2 tsp
- Baking powder
0.5 tsp
- Vinegar
1 tsp
- Raw egg
1 large
- Water
2 tbsp
- Oil
4 tbsp
- Cabbage
1 cup, shredded
- Ground chicken meat
100 g
- Scallions
1 medium – 4 1/8″ long
- Garlic
1 clove
- Ginger, ground
0.25 tsp
- Soy sauce, low sodium
1 tbsp
- Sesame oil
1 tsp
- Rice Vinegar
1 tsp
- Crushed Red Pepper Flakes
0.5 tsp
- Boiling water
1 cup
- Bamboo Fiber Flour
20 g
