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.
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
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