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dumplings on a blue plate with coriander leaves
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5 from 66 votes!

Pork and Kale Keto Dumplings

The Keto Pork Dumplings are incredibly satisfying and easy to make. At only 2g net carbs you will easily be able to enjoy these regularly
Prep Time30 minutes
Cook Time20 minutes
Course: Lunch and Dinner
Cuisine: Chinese
Diet: Diabetic, Gluten Free
Recipe Category: Low Carb
Servings: 4 people
Calories: 487kcal
Author: Megan Ellam

Ingredients

  • 1 cup kale sliced thinly alternatively use cabbage
  • 1 teaspoon salt
  • 300 g pork mince
  • 2 tsp sesame oil
  • 1 tsp ginger finely grated
  • 1 spring onion finely sliced
  • 1 tbsp coconut aminos
  • 1/2 tsp white pepper
  • 1 batch Keto Tortillas prepare up to dough stage.

Instructions

CONVENTIONAL METHOD

  • Prepare the Keto Tortilla recipe (link in ingredients). Prepare to dough stage only.
  • Divide dough into 4 equal balls to make it easier to work with. Between 2 sheets of baking paper roll out one ball of dough to approximately 1 mm thickness. Using a small plate or large egg ring cut keto wontons (approx 10 cm diameter). Repeat with all the dough until you have 30 rounds. Cover and reserve.
  • Place sliced kale into a large bowl and sprinkle with salt. Leave for 20 minutes. The salting draws out any excess water in the kale. Rinse and squeeze out afterwards (seems ironic but it works) and return to bowl.
  • Add all remaining dumpling ingredients to the kale and mix to combine. I use my hands and mash it all together until sticky and combined.
  • Spoon one teaspoon of filling into centre of each wrapper. Use a small dumpling press to enclose filling. Alternatively, fold the wrapper over to enclose pinching edge to form little half-moons. Set aside and repeat.
  • Half fill a large saucepan with water and bring to a boil. Add dumplings to a steamer basket careful to leave room between each so they do not stick to one another. Steam dumplings for 15-20 minutes or until cooked through. Serve with dipping sauce.
  • To make pot stickers; add some oil to a large skillet and fry dumplings until lightly golden on both sides.

THERMAL METHOD

  • FOLLOW steps 1-3 above.
  • Add all filling ingredients to mixer (including kale); mix 60 sec/speed 3.
  • Spoon one teaspoon of filling into centre of each wrapper. Use a small dumpling press to enclose filling. Alternatively, fold the wrapper over to enclose pinching edge to form little half-moons. Set aside and repeat.
  • Add 1 litre of water to mixer. Put the lid on and top with steamer basket
  • Transfer dumplings to steamer basket and into the tray careful to leave room between each, so they do not stick to one another. Steam dumplings for 20 min/120°C/speed 3. Serve with dipping sauce.
  • To make pot stickers; add some oil to a large skillet and fry dumplings until lightly golden on both sides.

Video

Notes

INGREDIENTS
Use ground chicken, pork, or beef. Seafood and vegetables also work in low carb dumplings.
HOT TIPS
Steaming is used to cook the ground pork on the inside. You can skip this and fry the pot stickers with a lid on the pan if you prefer. This will trap the heat and help to speed up the cooking process. 
The keto dumpling wrappers are not suited to cooking in water so do not try and blanch or boil the pork dumplings.
STORING LOW CARB DUMPLINGS
Fridge - store uncooked prepared dumplings for up to 2 days in the fridge. If they have been cooked store up to 4 days.
Freezer - freeze in an airtight container or bag raw or cooked. Defrost in the fridge overnight.
Reheating - If already cooked, reheat by frying in a large skillet.

Nutrition

Serving: 1g | Calories: 487kcal | Carbohydrates: 3g | Protein: 23g | Fat: 41g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 626mg | Potassium: 241mg | Fiber: 1g | Sugar: 1g | Vitamin A: 554IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg | Magnesium: 17mg | Net Carbs: 2g