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.
Wash the cabbage and carefully remove the core from the large cabbage with a sharp knife.
In a deep pot, place the cabbage in with water cover the top of the cabbage and boil for 10 minutes until the outer leaves are soft.
Gently removes the top layers, and with the help of a knife removes the veins. The leaves should be flat.
In a mixing bowl, marinate the ground pork with all the condiments, add the egg, chives, and almond flour. Mix with your hands until you have a consistent mixture and separate the meat in 8 servings.
To make the dumplings, put the meat in the center of the leaf; fold the leaf from all sides to cover the meat and place the dumplings carefully so it doesn’t open. You can use a toothpick to help hold the leaf. Repeat with the rest of the leaves and meat.
Place the dumplings in a steamer for 20 minutes until the meat inside is cooked. You can check by cutting one in half.
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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