Finally, a way I can at feel like I’m having delicious Pot Stickers on the table and EAT them with a clean conscience! 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 traditional 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 alongside the meat and dipping sauce. It’s almost like eating real steamed Chinese dumplings!! So good!! This dough is not very “rollable” else I would have tried to make my creation more like the original dumplings are formed in the traditional Chinese kitchen. I may try introducing a little psyllium and see if they can be rolled, but in the meantime, this method of side-by-side works for us.
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.
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)
1 recipe and a half of the dough for my here: 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, brown the dumplings in a hot skillet you have oiled lightly. 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. Prepare dumplings per that recipe’s instructions. When done, place those in the middle of the serving platter with the meat patties around the outside. Pour the dipping sauce into 3 tiny bowls and place one at each person’s place setting. Once on my plate, 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 and then seared pot stickers! 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 out of the dumpling dough so 3 dumplings only have around 0.1 net carb (or less)! Like I said, virtually negligible value: 167 cals, 14g fat, 1.11g carbs, 0.16g fiber, 0.95g NET CARBS, 8.7g protein
Buttoni's Low-Carb Recipes 