Keto Recipes

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)
Yum
Votes: 13
Rating: 4.23
You:
Rate this recipe!
A keto version of this popular Asian appetizer
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Keto Chicken Dumplings ( Chicken Momo/Dim Sum)
Yum
Votes: 13
Rating: 4.23
You:
Rate this recipe!
A keto version of this popular Asian appetizer
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
For Chicken Dumplings
For Dipping Sauce
Servings: servings
Units:
Instructions
For Chicken Dumplings
  1. Peel the cabbage leaves and boil in water for 5 minutes till tender
  2. Mix the chicken mince, onion, ginger garlic paste, spring onion, coriander and spices
  3. Stuff the cabbage leaves with the mince filling and roll into dumplings
  4. Steam for 10 minutes over boiling water.
  5. Serve with dipping sauce.
  6. 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
  1. Mix everything together
  2. Serve

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23 Comments

  • Reply
    Catherine
    February 11, 2018 at 5:55 pm

    I love your recipes 👍🏻😃. You and your wife are wonderful. Thank you for your great recipes 😃

  • Reply
    Nesaba Jean
    April 4, 2018 at 10:40 pm

    LOVE YOUR PERSONALITY AND RECIPES ,YOU ARE SOO FREAKING AWESOME!!!!PLZ KEEP UP THE AMAZING WORK! YOU REALLY HAVE ENCOURAGED ME TO GO KETO!!

  • Reply
    Lenore Odendaal
    April 24, 2018 at 10:11 pm

    This looks really good. Going to make this this week! Thanks!

  • Reply
    Bhagyashree Rapole
    June 14, 2018 at 2:08 pm

    Did you pan fry them after steaming? Or did you just pan fry them directly?

    • mm
      Reply
      Sahil Makhija
      June 15, 2018 at 3:42 am

      Steam first and then pan fry.

      • Reply
        Diane Berggren
        December 30, 2018 at 2:58 am

        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.

        • mm
          Reply
          Sahil Makhija
          January 1, 2019 at 1:27 pm

          aww… thanks Diane, glad you dig it!

  • Reply
    Fatou A.
    June 24, 2018 at 8:02 am

    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 🙂

    • mm
      Reply
      Sahil Makhija
      June 25, 2018 at 5:30 am

      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.

  • Reply
    Dee
    July 4, 2018 at 8:28 pm

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

    • mm
      Reply
      Sahil Makhija
      July 5, 2018 at 3:01 am

      They should work as meal prep, just microwave and reheat the fully cooked ones.

  • Reply
    Stephanie
    July 30, 2018 at 6:13 pm

    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.

  • Reply
    Nicole Guillaume
    August 19, 2018 at 1:10 am

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

  • Reply
    Mike
    October 29, 2018 at 2:14 am

    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?

    Thanks,

    Mike

    • mm
      Reply
      Sahil Makhija
      October 29, 2018 at 2:53 am

      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.

  • Reply
    Vartika
    December 8, 2018 at 6:55 am

    Where can I buy this pandan powder?

    • mm
      Reply
      Sahil Makhija
      December 8, 2018 at 9:05 am

      I bought it in Bangkok.

  • Reply
    Kim Murray
    December 18, 2018 at 8:21 pm

    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!

  • Reply
    Jules Platt
    February 3, 2019 at 11:22 pm

    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.

  • Reply
    Crickett
    February 13, 2019 at 9:04 pm

    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

  • Reply
    kgo
    March 1, 2019 at 8:55 pm

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

  • Reply
    Michelle
    April 26, 2019 at 12:17 am

    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

    • mm
      Reply
      Sahil Makhija
      April 26, 2019 at 3:10 am

      I didn’t? Better fix it right now.

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