Suuuper Tender Fried Dumplings ๐Ÿœ gluten free, dairy free & keto

36 comments

  1. Debby says:

    Hi, I’ve just started keto for about 3 weeks, and I’m really craving some Chinese dumplings and noodles and i came across your recipe! I’m really excited to try this, but I gotta ask, is the apple cider vinegar necessary for this recipe? I’m not really a fan of it, and it’s quite expensive where I live. But thank you so much for posting this recipe, one way or another, I’m getting those dumplings in my mouth sooner or later! And I’m looking forward to some new recipes. ๐Ÿ˜€

  2. Chris says:

    Just a quick question, this might be obvious but I’m not sure. When making the filling, do you put everything together and steam it that way, or steam the meat and then mix it with the rest? In addition, are you pouring the water from the ginger into the meat, or just literally strain the juices out of the ginger after its been soaking?

    Thanks, and I can’t wait to try these- I love the tortilla recipe, so this should be awesome.

  3. Solora says:

    Hi Paola! Is there anyway I can make these with a sub for eggs? I’m trying to make these for a vegan ๐Ÿ™‚

  4. nary says:

    if i make this instead of steaming it can i fry it? and or how would you steam it if you dont have a steamer? and a food processors. can i still use my hands ?

    • Paola says:

      It says: Allow dough to rest for 15 minutes at room temperature and place in the fridge FOR 45 MINUTES (and up to five days).

  5. Kelly says:

    These look delicious! I just made some up but haven’t cooked them yet. I messed up though, followed the recipe perfect, except missed where it said don’t substitute flours in this, my bad! I used more coconut flour as I was running low on almond flour. Bad mistake, the dough wouldn’t stay together or roll out. It worked in the food processor, made a nice ball and was still sticky. But after sitting and refrigerating it would not roll out, stuck to the parchment paper and when I tried to close them they fell apart. As a result of the coconut flour I’m sure. Will know better next time! I made them the best I could and they don’t look pretty but should taste great still I think. I am freezing for a bit to firm them up really good before I try and cook them or they won’t make it in one piece! Can’t wait to try them and next time will know. Your recipes are great! What a treat to be able to make things my family loves as well that I can eat and not worry about. I am type 2 diabetic so the very low carb is great for me and your recipes are also great for low or no sugars too. Thanks so much for all the time and effort you have put into these recipes and for sharing them with everyone. Hugs and Love to you!!

    • Paola says:

      Kelly that’s so wonderful to hear! ๐Ÿ™‚ And fingers crossed the dumplings turned out tasty at least!! Coconut flour behaves SO differently that it’s a bit hard to sub xo!

  6. Loralie says:

    One more question…..if I make the dough, and do not fill it. Can I refrigerate and/or freeze it to give to share with someone? I don’t want to fill it, because I’m not sure what the person would like to put in it.

    • Paola says:

      I would just keep it in the fridge rather than freeze it. You can freeze it shaped already though (the texture changes a bit).

    • Paola says:

      Hi David! It works, but not perfectly as it doesn’t crisp up. BUT, it still tastes great. So compromise? xo!

  7. Chelsea says:

    Hi! I stumbled upon this recipe via Pinterest, and it looks delicious! How would I make these without a steamer?
    Thanks!

    • Paola says:

      Hi Chelsea! You can just go ahead and cook the meat in a skillet or pan. You get more of the traditional mouthfeel though if the meat is steamed. xo and hope you enjoy!

  8. Amber says:

    Iโ€™m looking forward to making these!! I recently made the raviolis! Soo wonderful. I used some of the ravioli dough for a thin crust pizza. I just rolled it out til about 1/4 in thick. Kind of made an edge. Baked for a bit. Topped it with a bit of an Alfredo sauce, a little mozzarella, fresh mushroom, fresh spinach, heirloom tomatoes tossed with a bit of fresh basil and olive oil. Baked it til bubbly. Drizzled with just a bit of a balsamic reduction. The dough was so very good. Held up perfectly.

    • Paola says:

      Hi Amber! That’s awesome so happy you enjoyed the ravioli so much! And your pizza sounds delicious too! ps. check out the deep-dish pizza, the dough for that one is pretty much the same but with some added baking powder etc to make it more dough-like. xo!

      • Amber says:

        Oh thank you I will have to check that out for sure! Iโ€™m planning on making the tortillas this week to eat with carnitas! Mmmmm

  9. LaWanda says:

    I have to make these. Do you think I could use my crepe maker to make the keto dumplings dough? Many thanks. Love your site!

    • Paola says:

      Hi LaWanda! So happy you’re enjoying the recipes! In terms of the crepe maker, I’m not sure how you would need it here? The dough is not pourable, you need to roll it out. Are we talking about the same appliance? xo!

  10. Emily Buchanan says:

    It’s like you read my mind! I was JUST thinking about dumplings as they’ve been EVERYHWERE because of the Chinese New Year and in comes your email! Happening this weekend for sure

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