These Asian empanadillas can be found in many forms and names: dumpling, dim sum, gyoza, Jiaozi, etc… The difference is in the way of cooking, type of filling and country where they are made.
These cabbage dumplings are prepared with cabbage leaves instead of the normal all-purpose flour which makes it low carb. For the filling, you will need ground meat and spices and seasoning.
This recipe is quite simple to make. To make the cabbage “dough” soft, you have to remove the veins and hard parts of the cabbage leaves and then boil or steam the leaves.
This recipe calls for 1 large cabbage, but we actually need only 8 large leaves from the outside. If you try to take the leaves out while it’s raw, it will likely be broken and torn apart which is why we want to boil the whole cabbage first so the leaves become more flexible and can be peeled easily without breaking it. You can save the rest of the leaves (smaller leaves, closer to the core) for other recipes.
Here’s the entire process of making these keto dumplings in one length photo. Be sure to save this recipe by pinning this picture to your Pinterest board for later use!
The filling can vary according to taste. You can have beef, pork or even chicken. You can even do 50% pork and 50% beef.
Prepare your cabbage. Rinse thoroughly with water then using a sharp knife, gently remove the core.
Settle the cabbage in a deep pot. Fill the pot with water to cover the whole cabbage up to the top. Let it boil for 10 minutes to make sure the outer leaves are soft enough.
Transfer the cabbage to a cutting board. Remove the top layers of leaves and cut out the veins of the cabbage. Flatten the leaves on the board.
Combine the remaining ingredients in a bowl. Knead the ground pork well to obtain a uniform mixture. Divide to make 8 fillings for the dumplings.
Place the meat filling on the flattened leaf. Cover with the leaves. Make sure to fold the leaves on all sides so the filling doesn’t spill. Secure with a toothpick. Repeat the process for the rest of the fillings and cabbage leaves.
Arrange the dumplings in a steamer. Leave to steam for 20 minutes until the meat is cooked through. Check by slicing one piece into two.
Remove from the steamer and enjoy while warm.
Note: The recipe calls for 1 large cabbage but we actually use only 8 large cabbage leaves for 8 dumplings. So the nutritional information here is per serving, which is 1 large cabbage leaf plus fillings.
The Chinese dumplings can be served with or without sauce. If you want to make the simple sauce for this recipe, you can use 1 tbsp of soy sauce, 1 tsp sesame oil, 1/2 tsp of chili powder, 1 tbsp of vinegar and mix well.
Macros (per serving): Calories: 190 – Fat: 14.3 g – Net carbs: 1.8 g (total carbs: 2.8 g, dietary fiber: 1 g) – Protein: 11.9 g
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