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.
- 500 grams Chicken mince
- 25 grams onion (grated)
- 1 Tsp Ginger Garlic Paste I recommend this one
- 1/2 Spring Onion
- 5 grams Fresh Coriander
- 10 Cabbage Leaves
- Salt
- Sichuan Pepper Powder I recommend this one
- Pandan powder I recommend this one
- Cayenne Pepper I recommend this one
- 1 tbsp Sesame Oil I recommend this one
- 1 Tsp Peanut Butter I recommend this one
- 1 Tsp Sriracha Sauce I recommend this one
- 1 Tsp olive oil I recommend this one
- 1/2 Tsp Soya Sauce I recommend this one
- 1/2 Tsp Rice Wine Vinegar I recommend this one
- Juice of half a lime
- Salt to Taste
- 1/2 Tsp Ginger Garlic Paste
- 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!
- Mix everything together
- Serve
23 Comments
Catherine
February 11, 2018 at 5:55 pmI love your recipes 👍🏻😃. You and your wife are wonderful. Thank you for your great recipes 😃
Nesaba Jean
April 4, 2018 at 10:40 pmLOVE YOUR PERSONALITY AND RECIPES ,YOU ARE SOO FREAKING AWESOME!!!!PLZ KEEP UP THE AMAZING WORK! YOU REALLY HAVE ENCOURAGED ME TO GO KETO!!
Lenore Odendaal
April 24, 2018 at 10:11 pmThis looks really good. Going to make this this week! Thanks!
Bhagyashree Rapole
June 14, 2018 at 2:08 pmDid you pan fry them after steaming? Or did you just pan fry them directly?
Sahil Makhija
June 15, 2018 at 3:42 amSteam first and then pan fry.
Diane Berggren
December 30, 2018 at 2:58 amI 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.
Sahil Makhija
January 1, 2019 at 1:27 pmaww… thanks Diane, glad you dig it!
Fatou A.
June 24, 2018 at 8:02 amHello 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 🙂
Sahil Makhija
June 25, 2018 at 5:30 amThank 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.
Dee
July 4, 2018 at 8:28 pmWould these work as a meal prep/make ahead? Can they be frozen prior to cooking or would they just turn into mush?
Sahil Makhija
July 5, 2018 at 3:01 amThey should work as meal prep, just microwave and reheat the fully cooked ones.
Stephanie
July 30, 2018 at 6:13 pmI 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.
Nicole Guillaume
August 19, 2018 at 1:10 amThis is brilliant! I’ve been missing potstickers, so I’m looking forward to trying these. THANK YOU!
Mike
October 29, 2018 at 2:14 amJust 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?
Thanks,
Mike
Sahil Makhija
October 29, 2018 at 2:53 amHey 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.
Vartika
December 8, 2018 at 6:55 amWhere can I buy this pandan powder?
Sahil Makhija
December 8, 2018 at 9:05 amI bought it in Bangkok.
Kim Murray
December 18, 2018 at 8:21 pmJust 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!
Jules Platt
February 3, 2019 at 11:22 pmSounds 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.
Crickett
February 13, 2019 at 9:04 pmThis 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
kgo
March 1, 2019 at 8:55 pmSounds wonderful. Mine are going to be with shrimp and pork, and I’m using sesame oil, so it will taste Chinese.
Michelle
April 26, 2019 at 12:17 amAll 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
Sahil Makhija
April 26, 2019 at 3:10 amI didn’t? Better fix it right now.