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Low-carb chicken dumplings

Chicken dumplings, potstickers, momo, dim sum. They go by many names and come in versatile flavors. These steamed and pan-fried low-carb chicken dumplings are full of authentic Asian aromas. Delicious appetizers wrapped to perfection, without the unnecessary carbs.

Dipping sauce
1 tsp peanut butter
1 tsp sriracha sauce
½ tsp ginger garlic paste
½ tsp tamari soy sauce
½ tsp rice vinegar
1 tsp fresh cilantro, chopped
1 tsp olive oil
1 pinch salt
½ lime, juiced
Chicken dumplings
20 oz. ground chicken
1 tsp salt
½ tsp Szechuan pepper
½ tsp pandan powder (optional)
½ tsp cayenne pepper
1 tsp ginger garlic paste
1 small red onion, grated
½ scallion
1 tsp fresh cilantro, chopped
1 tbsp sesame oil (optional)
1 green cabbage (10 leaves)


Dipping sauce
Add peanut butter, sriracha sauce, ginger garlic paste, soy sauce, vinegar and cilantro in a small bowl. Mix until combined thoroughly.
Add oil and mix well. Sprinkle with salt and lime juice. Combine well and set aside.
Chicken dumplings
Season ground chicken with salt, Szechuan pepper, pandan powder and cayenne pepper.
Add ginger garlic paste, grated red onion, scallion and cilantro. Mix well. Add sesame oil if you're using any and combine thoroughly.
Separate the cabbage leaves. In a large pot, boil in lightly salted water for 5-7 minutes until tender. Remove the leaves from the pot but keep the water simmering on low heat.
Stuff the individual cabbage leaves with the chicken filling and roll into dumplings.
Steam the dumplings for 10 minutes over the boiling water.
You can additionally fry the dumplings in a pan with a tablespoon of olive oil to get a golden crust.
Serve with dipping sauce and enjoy!