Low-Carb Cabbage Dumplings
These Low-Carb Cabbage Dumplings are light on carbs but full of fall flavor, making them perfect for cozy meals and gatherings.
Ingredients
Dumpling filling
- 1 small head green cabbage, finely sliced about 6 cups shredded
- 1 lb ground chicken (or turkey), seasoned can substitute with crumbled tofu for a vegetarian option
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1 large egg
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 2 tbsp soy sauce or tamari for gluten-free option use tamari
- 1 tbsp rice vinegar
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp sesame oil divided
Optional garnish
- to taste chopped scallions
- to taste toasted sesame seeds
Instructions
Prepare the cabbage
- Heat 1 tablespoon of sesame oil in a large skillet over medium heat.
- Add the shredded cabbage, a pinch of salt, and cook until soft and slightly browned, about 8–10 minutes. Set aside to cool.
Make the filling
- In the same skillet, heat the remaining tablespoon of sesame oil. Sauté onion until translucent, add garlic and ginger for 30 seconds.
- Add ground chicken and cook until no longer pink. Stir in soy sauce, rice vinegar, salt, and pepper. Remove from heat and let cool slightly.
- In a bowl, combine the cooked chicken mixture with the cooked cabbage, egg, almond flour, and coconut flour. Mix until the mixture binds; it should be moist but hold together.
Shape the dumplings
- Spoon about 1 tablespoon of filling onto a small square of parchment or use lettuce leaves as wrappers for a lighter option.
- Fold and seal: pinch the edges together to form little half-moon or purse shapes. If the mixture is too wet, add a touch more almond flour.
Cook the dumplings
- For pan-frying (classic): Heat a nonstick skillet over medium-high, add a little oil, arrange dumplings seam-side down, and cook until bottoms are golden (3–4 minutes). Add 1/4 cup water, cover, and steam for 5 minutes.
- For baking (hands-off): Place dumplings on a lined sheet, brush lightly with oil, and bake at 400°F (200°C) for 12–15 minutes until set and slightly browned. Finish with a quick broil if you like crispier tops.
Notes
Dry the cabbage well to prevent excess moisture in the filling. Keep everything cool for easier shaping. Test one dumpling first to check seasoning before cooking the whole batch.
Nutrition
Serving: 6gCalories: 200kcalCarbohydrates: 10gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 300mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!