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.
INGREDIENTS:
Dipping sauce
Chicken dumplings
INSTRUCTIONS:
Dipping sauce
INGREDIENTS:
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)
INSTRUCTIONS:
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!