Missing dumplings, pot stickers and what-not?! Count on these super tender and tasty gluten free and keto dumplings to satisfy the cravings!
Ginger & Pork Keto Dumplings 🍜
Because of the coconut flour, even though these low carb and keto dumpllings are lightly fried, they manage to stay light and tender. Think of them as a cross between pork dumplings and their dim sum relatives ham sui gok (glutinous rice dumplings).
So while the wrapper deviates from the original, they will undoubtedly cure your cravings for Chinese takeout.
Plus, while they do take a couple hours to put together, think of it as meal prepping supreme. The dumplings can be cooked after briefly thawing them out, making them ideal for a quick weeknight meal.
These keto dumplings are a spinoff of our grain free keto tortillas and ravioli. Think almost the same ingredients: almond flour, coconut flour and a touch of xanthan gum (minus the baking powder). But slightly wetter, so you’re able to get it nice and thin.
Otherwise, no substituting flours here and the xanthan gum is absolutely necessary. And, if possible, weigh your ingredients for consistent results.
The filling for these low carb dumplings is a very simple, yet ridiculously tasty ground pork and Nappa cabbage infused with ginger and sesame oil. Having said that, other ground meats will work too (but we loooove pork here best!).
And given that our keto dough cannot be steamed or boiled, to keep the dumplings nice and tender we found it necessary to steam the filling prior to filling. This keeps it super juicy and very akin to tradition. But note that you can also fry it normally if you prefer.
The Method 🔍
The real trick here is to get the keto dough nice and thin. This way you’ll end up with tender dumplings, as opposed to doughy ones.
1. Roll out the dough between parchment paper
This is easiest done using a tortilla press (cast iron ones are the best). But a rolling pin (with some patience) will work too. The dough should end up translucent when held up against natural light. We found 1-inch (11g in weight) balls, rolled out to 4 3/4 inches (12 cm) in diameter worked best.
2. Add filling
Heap roughly a tablespoon of filling onto the dough. Be VERY careful to not get any filling or juices on the edges or dough won’t stick.
Fold in half and quickly close both sides towards the center, the pleats will naturally form. You can trim the tops with kitchen shears if finicky about presentation. Place on a baking tray and freeze right away to avoid the dough getting soggy. Keep adding them to the baking tray in the freezer as you make them. It took us roughly 4 tries to get them shaped nicely, so don’t despair.
Suuuper Tender Fried Gluten Free & Keto Dumplings
Missing dumplings, pot stickers and what-not?! Count on these super tender gluten free and keto dumplings to satisfy the cravings.
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
For the dumpling filling:
- 500 g ground pork or fatty meat of choice*
- 500 g Napa cabbage
- 1 tablespoon freshly grated ginger
- 2 tablespoons water
- 1 tablespoon finely minced scallions
- 2 cloves garlic grated or ran through a press
- 3 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 2 teaspoons rice vinegar
- pinch white pepper optional
For the keto dumpling dough
For the dipping sauce (serves 2)
For the dumpling filling:
Place ginger in a small bowl and cover with water. Set aside to soak while you blanch the cabbage.
Blanch Nappa cabbage leaves in hot water over medium heat until soft, about 5 minutes. Transfer to a strainer and set aside until cool enough to handle. Wring out the leaves to squeeze out the liquid very well. Transfer to a cutting board and finely mince. Set aside to cool completely.
Place ground pork (or meat of choice) in a heatproof bowl that fits comfortably in your steamer. Add minced cabbage and mix well. Strain ginger juices into pork mixture, pressing down with a spoon to get all the goodies out. Add in scallions, garlic, coconut aminos, sesame oil, rice vinegar and white pepper. Mix well until thoroughly combined, cover and refrigerate for at least 30 minutes or overnight.
For the keto dumpling dough
Add almond flour, coconut flour, xanthan gum and salt to food processor. Pulse until thoroughly combined.
Pour in apple cider vinegar with the food processor running. Once it has distributed evenly, pour in the eggs. Add water teaspoon by teaspoon, as needed, until the dough forms into a ball. The dough should be firm, yet sticky to touch and with no creases (which mean the dough is dry and you need to add a little more water).
Wrap dough in cling film and knead it through the plastic for a couple minutes. Think of it a bit like a stress ball. Allow dough to rest for 15 minutes at room temperature and place in the fridge for 45 minutes (and up to five days).
To assemble the keto dumplings
Set up your steamer, heating up the water over high heat until boiling. Place heatproof bowl with pork in the steamer (you want to catch all the juices), cover, lower heat to low and simmer for 12-14 minutes until fully cooked. Don't open the steamer until the 12 minute mark. You can alternatively fry the filling in a pan, but we found best results are achieved by steaming. Remove bowl with pork from steamer and set aside to cool completely, mixing every so often to make sure the juices are soaked back up almost entirely.
Roll out 1-inch dough balls (11g in weight) between parchment paper using a rolling pin or a tortilla press (much easier and faster) until 4 3/4-inches (12 cm) in diameter.
Heap roughly a tablespoon of filling onto the dough discarding the juices left (see pictures in post). Be VERY careful to not get any filling or juices on the edges or dough won't stick. Fold in half and quickly close both sides towards the center, the pleats will naturally form. Trim tops with kitchen shears if finicky about presentation. Place on a baking tray and freeze right away to avoid the dough getting soggy. Keep adding them to the baking tray in the freezer as you make them. It took us roughly 4 tries to get them shaped nicely, so don't despair. The dumplings can be frozen for up to two months at this point, allowing them to thaw for 15 minutes before cooking.
Heat up frying oil of choice (we used coconut) in a skillet or pan over low heat. You'll want it roughly 1-inch deep and not too hot so the dumplings cook slowly.
Add dumplings to pan and baste the tops right away and constantly to seal them shut. We prefer to cook them until the bottoms just begin to brown to keep them super tender, but you can fry yours longer to taste.
Serve right away with scallions and dipping sauce.
We found this recipe to yield 38 dumplings. Nutrition facts below were estimated per dumpling with the filling.