Alright, people. I’ve outdone myself today. I’ve made the holy grail of appetizers – the potsticker – AKA gyoza, AKA dumpling. Whatever you prefer to call them, they’re freaking delicious. YOU’RE WELCOME.
Recipe (Makes 20)
- 1 head of cabbage
- 3/4 lb ground pork
- 2 tbsp of scallions
- 1 heaping tsp of minced ginger
- 2 minced garlic cloves
- 2 tbsp tamari (gluten free soy sauce) – (I use this)
- 1 tsp rice wine vinegar (or apple cider if you prefer) – (I use this)
- 2 tbsp sesame oil – (I use this)
- 2 tsp pepper – (I use this)
- 2 tsp kosher salt – (I use this)
- Large stock pot with top – (I use this)
- Large skillet with top – (I use this)
- Tongs – (I use this)
- Mixing Bowl – (I use this)
- Paper Towels
- Fill your large pot 3/4 of the way with water and set to high heat and wait for it to boil.
- While you’re waiting for the water to boil, break apart your cabbage head and separate the leaves – be very careful not to rip them. It helps to slowly peel them back from the edges of the leave instead of pulling from the stem. You’ll need about 10-15 leaves.
- Once the water is boiling, add your leaves and cover for 7 minutes.
- In the mixing bowl, mix all remaining ingredients except the sesame oil. I used my hands for this part.
- When the cabbage is done, set on paper towels to drain. Put your big skillet on the stove and drizzle your sesame oil on the bottom. Don’t turn the stove on yet. Then take each leaf and remove the stem so that you have two halves. Put a heaping tablespoon of pork mixture on the edge of a leaf half and roll it up. With the edges side down, place the roll in the pan. Do this with all of your pork and leaves until you run out of pork the pan is full – it’s okay if they’re crowded.
- Turn the stove onto medium heat and splash 1/4 cup of water over the rolls. Cover and steam saute for 10 minutes. When the time is up, turn your heat up to high and uncover. Saute until potstickers are browned – about a minute each side. Set aside and serve immediately with sauce of your choice (I just used tamari with sesame seeds and scallions). My mouth is watering thinking about them and I just ATE them!
Macros (per potsticker):
|Calories: 49||Carbs: 1||Fiber: 0||Protein: 1||Fat: 4|
Add directly to MyFitnessPal:
15 thoughts on “Keto Pork Potstickers!”
WOW love it! Gonna make it this week, thanks a bunch
Reblogged this on Living Abroad and commented:
For 1 NET carb, no need to DENY yourself Potstickers!
Would it be possible to make a video? mine just fell apart, would lime to watch your technique.
Do you cook the pork before hand?
I do not! It cooks up all the way through in the pan.
Thank you! Making these tonight!
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Awesome! Let me know how it goes 😀
when i create in MFP (the link won’t work) i get way higher calories/fat due to the pork.. am i tracking the 3/4lb wrong? it comes outs to ~800 calories just in pork.
Yes, that’s correct kuhlease! 800 calories divided by 20 servings comes out to 40 calories of pork per potsticker. Since the pork makes up the majority of the potsticker the calories make sense… about 10 more for the cabbage, spices, and oils involved.
The ingredient list didn’t specify which type of cabbage. I used green but now I’m regretting not grabbing Napa cabbage instead. The outer leaves were too tough. I really wanted this recipe to work since I love making potstickers but am now on a gluten free diet. I typically brown the bottoms first with oil, then steam. However, these took a long time for the water to reduce and then brown.
Hi Jenny! I typically use green cabbage myself but any cabbage should do. If they’re too tough to roll, I recommend blanching them for longer until they’re soft enough. You don’t have to reduce the water really. Once you steam the rolls for 10 minutes covered, you should remove the cover and turn the heat up. If there’s too much liquid leftover in the pan, you can go ahead and dump it so that the potstickers can brown properly. I fear if there’s leftover liquid and you wait to reduce you might end up with overcooked stickers. I hope it goes better for you next time!
I used green cabbage and it was ripping on the outer leaves that I usually toss. Didn’t want to loose anymore so I did my Mom’s old trick, and cored the cabbage and then placed it into boiling water for 7 minutes (submerged entire thing-where the core was- have it face up) The outer leaves started to come off on their own. Took it out let it sit to cool and was able to get almost all the cabbage leaves off without them ripping. wanted to suggest in case others have same issues. This was delicious 😋
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Soooo delicious! Thank you!!!
These are AMAZING!!! Thank you so much 🙂