Asian Pork Patties with Dipping Sauce (dumplings optional)

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Finally, a way I can have Pot Stickers on the table and EAT them, too!  But since low carbers like me can’t have the dumplings they are traditionally wrapped in,  I’ve found a way to have this tasty dish without the wrappers!   Instead, I make a batch of very small simmered dumplings that I make with glucomannan powder, sear separately from the meat bites and eat them “along with” the meat and dipping sauce.  It’s almost like eating real steamed Chinese dumplings!!  So good!!  This recipe is suitable for all phases of Atkins and other Keto diets.  To make these suitable for Primal-Paleo, do not use the peanut butter in the dipping sauce and use a plan-suitable vinegar  and coconut aminos for the soy sauce.

Click to enlarge
Shown with seared “Dumplings”

INGREDIENTS:

1 lb. lean ground pork

1 beaten egg

2 jalapenos, seeded, ribs removed and minced fine

2 tsp. coconut aminos (or low-sodium soy sauce)

2 cloves, garlic, minced

2 T. olive oil (for frying)

OPTIONAL:  1 recipe and a half of my Dumplings

DIPPING SAUCE:

2 tsp. sesame oil

1 tsp. creamy natural peanut butter (omit if on Atkins Induction)

2 T.  rice wine vinegar

1 tsp. ginger root, minced

2 cloves garlic, minced

1 tsp. Sambal Oelek chili sauce (or Sriracha sauce)

2-3 drops liquid stevia or sucralose

1 T. low sodium soy sauce (or coconut aminos)

1 T. finely minced green onion

2 T. water

VARIATION:  Add 1 tsp. peanut butter to the dipping sauce

DIRECTIONS:   If you wish to serve this dish with the dumplings on the side, prepare a recipe and a half of my glucomannan dumplings at the link above according to that recipe’s instructions, simmering them in plain water that is barely at a simmer.  Be sure to make them real tiny, about ½” is what I did, as they swell to about 3/4″ during simmering.  When they are done, using a slotted spoon, dip them gently onto a plate.  With paper towels, blot away as much water from around them as you can.  Set the plate of dumplings aside for now.

Mix the dipping sauce ingredients in a small bowl and set aside.

Mix up the meat ingredients in a medium bowl with either a fork or your hands.  Heat the 2 T. olive oil in a non-stick skillet over medium-high heat.  Form into 10 patties (mine were about 1½ oz. each and about 2″ long).  Place the meat patties in the skillet and brown on both sides until golden brown, making sure pink juices are no longer coming out of the meat when slightly pressed with the edge of your spatula.  Turn off heat and dip them onto a serving platter in a circle.  If serving with dumplings, serve those in the middle of the platter.  You can rewarm the dumplings on defrost in your microwave if you feel so compelled, but I find room temperature is just fine since the meat is piping hot.  Pour the dipping sauce into 3 tiny bowls and place one at each person’s place at table.   I forked 1 dumpling with a bite of meat, dipped into the sauce and shoved the two right into my mouth!  Pure heaven it was. I swear it tasted just like steamed dumplings!  Must try to brown my little dumplings in a skillet next time!   Pic of the fried version shown above.  🙂

NUTRITIONAL INFO:  Makes ten 1½-oz. meat patties.  Each meat patty & sauce contains:  (includes 1/10th of the sauce).  NOTE:  The info below does NOT include the optional dumplings, but since they have negligible food value, I wouldn’t worry about them too much.  They are virtually pure fiber.  I get around 36-40 mini-dumplings or gnocchi out of the dumpling recipe so 3 dumplings only have around 0.1 net carb (or less)!  Like I said, virtually negligible. 

167 cals, 14g fat, 1.11g carbs, 0.16g fiber, 0.95g NET CARBS, 8.7g protein, 142mg sodium

26 thoughts on “Asian Pork Patties with Dipping Sauce (dumplings optional)

  1. g_intexas

    This was delicious! I didn’t make the dumplings, but I had some coleslaw mix and once I was done cooking the patties, I added about 2 cups of slaw to my frying pan, along with half of the dipping sauce to deglaze the pan. I then added my patties back to the pan and covered the dish to steam the coleslaw and let the flavors come together. Thank you for sharing, this was so flavorful!

    1. Welcome to my site, Mom51. I haven’t tried to actually “fill” the dough and form more authentic dumplings, as it took so long to develop the basic dough I’m using. Mine is pretty difficult to work with, at best. May let it set/dry awhile after rolling and see if that facilitates handling. But I do plan to try it sometime and also try ravioli with it one day. So many ideas; so little time. 🙂

    1. What? Use the dumjplings for mac and cheese? Only think is they are VERY filling and I sure wouldn’t be able to eat that much of it if made with these dumplings. That might be a good thing though. 🙂

  2. amy

    This sounds amazing and I can’t wait to try it but I was wondering if you ever tried cooking the meat and rolling it into the dumpling before you simmer those? Like real dumplings? I love all your posts, Thank you for being a life saver

    1. I haven’t tried to roll the dough yet. It’s fairly damp to the touch, so not sure it will work. I DO plan on trying it when I get up the courage to test that out. I’ll add a photo of it here when I do and if it works. 🙂

  3. Kathy Jo

    I adore dumplings and cannot wait to try these – everything I have tried from your blog has been wonderful – thanks for it all!
    How is your husband doing? Hope everything is going well with him.

    1. Yes, my husband continues to improve daily. One of his new meds causes a little fatigue, but they say that side effect wears off after he adjusts to it. Thanks so much for asking about him. You will definitely like these little “dumpling” imitators.

  4. Alison

    funny, the email I just got from you says ground beef, and when you check the website it says ground pork. I thought I was seeing things. haha

    1. Well, not EVERY day, but I do like variety, as does my DH. Like my sewing, I have to be in the mood and the moods for sewing and cooking BOTH come in spurts. LOL So some weeks I cook new stuff and some I cook the TNT’s…..really depends on the whim of my palate on any given day as to what sounds better. DH does get some input. I’ll pick say 5 dishes with the meat I’m thawing and between us, we decide which sounds the best. 🙂

  5. yum yum yummmmm… there’s something about the salty (sometimes sweet), rich flavor of fast food chinese that I miss constantly. So much so that when I have cheat days, I usually turn to chinese food first. Thanks for this recipe, it looks really good!

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