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Keto Potstickers

Chicken Dumplings/Momo/Dim Sum – Now in a brand new wrapper

They go by many names. Minced meat encased in a wrapper, generally made from some kind of flour. Perhaps you know them as potstickers, maybe momos, dim sum, dumplings, there are many names for them and they make for some good eating. It’s time to turn this potstickers into a Keto delight. So I’m using cabbage to replace the flour wrappers and I’m going to first steam and then pan fry them for an amazing flavour. I will also make an incredible peanut dipping sauce to go with it. So anyway, enough jibber jabber, let’s eat.

Little bundles of joy

I like to this of this recipe as more of a blue print for creating an amazing variety of dumplings. Replace the chicken with some ground pork, perhaps some shrimp, heck maybe even do a mix of chicken and shrimp. You can play around with the herbs and spices and create incredible favlour combinations. One tip I received from viewers was that you can boil the cabbage first and the leaves will come off much easier. So go ahead, wrap your dreams in low carb cabbage wrappers and then eat it.

Nutrition Info For Chicken Dumplings (Per serving)

  • Calories: 157
  • Net Carbs: 3g
  • Carbs: 4g
  • Fat: 7g
  • Protein: 21g
  • Fiber: 1g

This recipe makes 5 servings. 1 Serving is 2 Dumplings approx. Get this recipe on myfitnesspal.

Nutrition Info For Dipping Sauce (Per serving)

  • Calories: 43
  • Net Carbs: 2g
  • Carbs: 2g
  • Fat: 4g
  • Protein: 1g
  • Fiber: 0g

This recipe makes 2 servings. Get this recipe on myfitnesspal.

Keto Chicken Dumplings ( Chicken Momo/Dim Sum)

A keto version of this popular Asian appetizer
4.05 from 44 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Asian
Servings 5 servings


For Chicken Dumplings

For Dipping Sauce


For Chicken Dumplings

  • Peel the cabbage leaves and boil in water for 5 minutes till tender
  • Mix the chicken mince, onion, ginger garlic paste, spring onion, coriander and spices
  • Stuff the cabbage leaves with the mince filling and roll into dumplings
  • Steam for 10 minutes over boiling water.
  • Serve with dipping sauce.
  • If you want to take these potstickers to the next level after steaming them pan fry them in a super hot skillet for 2-3 minutes on each side till the cabbage gets a nice char on it. Next level potstickers!

For Dipping Sauce

  • Mix everything together
  • Serve
Tried this recipe?Let us know how it was!

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      1. I steamed. a few in water on a boil and some in Instant Pot; than fried. either way, I messed up. screw the cabbage rolls, the sauce if freekin’ amazing.

  2. Hello Sahil! Thank you so much for sharing all this with us!!! Loving it! Do you have any plans of putting your delicious recipes together in a nice illustrated physical cookbook that we could purchase? That could include your personal keto/IF experience from the scratch (eg. with daily routine and when going out with friends and when going on vacation/tour…) and your basic groceries/ustensiles etc advices. That would definitely be amazing as sooo handy to have! Whatsoever, even if you don’t, thank you again for all this commitment, hard work and sharing your passion 🙂

    1. Thank you so much, I am considering putting something together. For a big book like you mentioned I’ll need to wait till I am commissioned to write one.

      1. Hello Sahil. In case you have a plan or a proposal in mind and want to approach someone reagrding a book idea I can put you in touch with people I know in publishing, ie Penguin Random House, Harper Collins.

        1. Thank you so much Anindita. Honestly I’m not a writer and the book I’ve done was simply because the fans/viewers have been asking for one and the offer came along so I did it 🙂

  3. Would these work as a meal prep/make ahead? Can they be frozen prior to cooking or would they just turn into mush?

  4. I cooked it both ways too. It was delicious. Did not miss the wrappers. I think the key is the way the meat was prepared. I used chicken thighs and fresh garlic/ginger. Also, I did buy the pandan powder (Amazon) and szechuan pepper. In addition, I let the meat with seasonings rest over night in the refrigerator. Thanks for the recipe. I love it.

  5. This is brilliant! I’ve been missing potstickers, so I’m looking forward to trying these. THANK YOU!

  6. Just made these and they’re great – BUT: How do you get yours to stay together so well?

    I’m also wondering if there’s a trick to “seal” these better, both keeping in the juices and holding them together more. Maybe something like gelatin, egg wash or something – any thoughts?



    1. Hey Mike I just used big leaves and wrapped them well. I literally used nothing to keep em together. You can always use a toothpick and remove that before eating, it should work.

  7. Just made these and they were great. I did not cook the cabbage well enough so they were difficult to wrap and some came apart but so what. Instead of the sauce you made, I used vinegar, water, soy sauce and chopped garlic. So good! Thanks!

  8. Sounds great – I’m going to give these a try! Hot tip – a friend who used to make oven-loads of cabbage rolls at a time used to keep the cabbage in the freezer, and pull it out a day or two before using it. Voila: pliable wrappers.

  9. This was truly gourmet! I doubled the sauce and I’m glad I did. I boiled the cabbage first to make the leaves come off easier as someone suggested. My only improvement here would be to salt the water when boiling. I didn’t have the exotic spices but had a little chili lime powder and Prudhomme’s Chicken Magic. Didn’t matter what else I put in or our it came out fantastic, unbelievably tasty and plenty to freeze. Just excellent. TY

  10. Sounds wonderful. Mine are going to be with shrimp and pork, and I’m using sesame oil, so it will taste Chinese.

  11. All this time and you still didn’t add “brown in pan” into the directions? That was your evil plot, wasn’t it, good sir?! LOL JK

  12. Hello just made a double batch of these so I have some to freeze–but little by little we are “stealing” them from the refrigerator and there are no longer enough to freeze. I am thinking about using almond butter in place of peanut butter (peanut allergies in the house) but just haven’t gotten that far. My emergency dipping sauce go to: a little bit of Bragg liquid aminos whisked into sesame oil with a scattering of sesame seeds and spring onion (green part only). I plan on steaming them (the day before) for a summer BBQ and then placing them on the grill (brushed with sesame oil) to reheat. Naturally–I will send all the guests straight to HeadBangersKitchen for the dope.

  13. You are genius! This really hit the spot! Sooooooo good. Thank you your creativity is awesome. Keto is so simple you bring the fun back in 🙂 many many thanks

  14. I want to make this so bad but I can’t do the dipping sauce because of the peanut butter… any other ideas for a dipping sauce because i loooove potstickers!

    1. You can use almond butter or just skip the peanut butter, add some oil/water instead in a small amount to the other stuff.

  15. Thank you so much.. when I make it,everyone your all recipe came out amazing..you are the best keto youtuber..

  16. made something following this recipe today (other spices) and it came out delicious!!! This is definitely something Ill be enjoying often

  17. Seriously, these are so good! I made them for Chinese New Year both this year and last year. I was also thinking, now that I have a handle on wrapping the cabbage that I might try a keto Cabbage rolls. Maybe with cauliflower rice. Do you have a recipe?

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