One of the things I’ve been missing since diving into the keto diet has been dumplings, aka potstickers.
I could make the filling only which would just be meatballs but what’s the fun in that?
What’s great about the cabbage is that it keeps its shape when you pan fry those suckers.
You can check out his recipe here or follow mine, which you may hate me for because I don’t have exact measurements. I am following the ways of my mother.
I only had enough ground pork to make 29 dumplings so adjust accordingly.
For the filling:
- 5 ounces ground pork
- 6 shrimp (chopped)
- 5 dried shitaki mushrooms (reconstituted and chopped)
- 1 scallion stalk (chopped)
- 1/2 tbsp oyster sauce
- 1/2 tbsp soy sauce
- 1/2 tbsp Shaoxing wine
- 1/2 tbsp Swerve granulated sugar (use regular if you prefer)
- 1/2 tbsp sesame oil
- 1 tsp cornstarch
- 1 tsp white pepper
- 1 tsp salt
Mix up all ingredients with your hand and throw it against the bowl a couple times. Cover and refrigerate for 15 minutes while you prep the cabbage.
For the cabbage:
I de-leafed half of it. Wash it and then dump it into a pot of boiling water. Cook it for 5-8 minutes. Once done, throw it into a bath of cold water. Trim off the hard spine and save for a stir-fry or future anything-goes-soup because let’s not waste food. Plop a bit of filling onto a leaf and roll away – I do 3 rolls max.
Spray the steamer basket with some olive oil. Steam for 12-15 minutes (I think…I checked at 5 min and then 8, 9, 10…). Remove and then pan fry because it’s way tastier. Dip in a chili/oil/soy sauce combo and enjoy!
This was delicious – my mom said so!
Serving Size: 6 dumplings
Net Carbs: 4g