Korean · Dinner
Fried Meat Dumplings (Keto)
Pan-fried pork dumplings with almond-flour egg wrappers instead of wheat, filled with seasoned ground pork, napa cabbage, scallion, garlic, ginger, and sesame oil. Crisped in a skillet until golden, then served with a soy-vinegar dipping sauce for a low-carb Korean mandu.
$5
30 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
654Calories
37.2gProtein
50.1gFat
14.8gCarbs
3.2gSugar
4.9gFiber
1865mgSodium
316mgChol
14.1gSat Fat
730mgPotassium
160mgCalcium
3.7mgIron
1.2mcgVitamin B12
10mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Combine ground pork, napa cabbage, scallion, garlic, ginger, sesame oil, 1 tbsp soy sauce, salt, and pepper; mix until tacky.
2
Build
Whisk egg, almond flour, and cream cheese into a smooth batter that coats the back of a spoon.
3
Wrap
Heat nonstick skillet over medium heat; pan-fry 2–3 small almond-flour batter rounds for 1 minute per side until set and pliable like crepe.
4
Stuff
Place a spoonful of pork filling in the center of each wrapper, fold into a half-moon, and press edges firmly to seal.
5
Fry
Heat avocado oil in the skillet over medium heat; pan-fry dumplings in a single layer for 4–5 minutes per side until golden and filling reaches 160°F.
6
Plate
Arrange dumplings on a plate with dipping sauce made from whisked rice vinegar, soy sauce, and gochugaru alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz342g ground pork
- 4.2 oz120g napa cabbage
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup66g almond flour
- 22 large eggs
- 2 tbsp2 tbsp cream cheese
- 2 tbsp2 tbsp avocado oil, for frying
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp soy sauce, for dipping sauce
- 1/2 tsp1/2 tsp gochugaru, for dipping sauce
