Here me out, if I could eat one meal for the rest of my life, it might have to be these keto dumplings, and here’s why…
A dumpling is technically dough wrapped around any sort of filling — so by that definition, you could stuff whatever you’d like inside these tasty keto dumplings, and eat them a different way everyday for the rest of your life!
We’re talking low carb chocolate, low carb pizza, you name it!
This keto dumplings recipe is stuffed with my favorite meat filling, then pan fried in butter for a crispy edge. So grab that rolling pin and let’s do this!
How to Make Keto Dumplings
Keto dumplings are a bit more labor intensive than most low carb recipes and keto recipes on this site, but they’re worth it!
Follow the instructions CAREFULLY and you’ll be enjoying these bites of tender deliciousness, in no time — veer from them, and you may get frustrated! Trust me, it took me a while to figure this one out…
Here’s what you need to know for keto dumplings perfection:
1. Make The Keto Dumplings Dough.
To make these keto dumplings, we’ll be using almond flour, my favorite low carb flour, as it taste, looks, and feels just like traditional wheat flour.
However, unlike wheat flour, almond flour doesn’t have the same “stickiness” that helps bind ingredients together, so, we’ll add xanthan gum to fill in this gap.
One thing you may notice when grabbing a bag of xanthan gum is that it’s nutritional profile is mainly carbs — but here’s the deal: a little goes a long way. We’ll only be adding 1 TEASPOON to our entire keto dumplings recipe, so the carbs become pretty negligible in the nutritional breakdown.
When making the keto dumplings dough, there are two important steps to pay attention to:
- Ensure the sour cream fully dissolves into the other liquids.
- Only add as much water as you need to make the dough malleable — too much water will make the dough difficult to roll out, while too little can make it dry/crack. The amount of water you use will depend on many things — how dry your air is, how fresh your ingredients are, etc.
Once you form your keto dumplings dough into a ball, flatten it out, cut it into quarters, wrap it in plastic wrap and toss it in the fridge to chill while we work on the filling.
Pst — if you want to skip a few, you can make keto dumplings cabbage rolls instead. Just boil cabbage and stuff your filling into individual leaves.
2. Make The Keto Dumplings Filling.
The keto dumplings filling is where you get to be creative — every type of cuisine has a different combination of meats, low carb vegetables, and of course a tasty sauce.
Since we just got back from our adventure in Poland, I decided to fill these keto dumplings with my take on a low carb perogies filling (of course perogies are traditionally boiled, which we can’t do with these keto dumplings — more on that below).
We found a handful of different pierogi fillings while in Poland, so I decided to whip up what we thought sounded like the tastiest combos:
- Beef, onion, thyme, red wine vinegar, and of course butter
- Cauliflower (instead of potatoes) and cheese
When using meat and/or keto vegetables, you’ll want to cook them completely. You’ll also want to drain any excess liquid onto a paper towel lined plate — skipping this step can make our keto dumplings soggy.
Pst, if you’re craving keto potstickers, you’ll want to use a different filling — try this filling for keto pork potstickers and stuff that inside these keto dumplings instead!
3. Rolling Out Your Keto Dumplings Dough.
Take one of the 4 sections of dough you created, and roll it between 2 sheets of parchment paper with a rolling pin. Keep the other sections of dough in the fridge until we’re ready to use them. When you’re finished rolling the dough, it should be consistently translucent.
This requires a bit of patience, as you want to get your dough as thin and even as possible — this will be the difference between tender keto dumplings and doughy keto dumplings.
Use a round cookie cutter (the one I use was 3.5” round) to stamp your dough.
Roll your dough scraps into a ball, and place it in plastic wrap in the fridge to chill, while you form the keto dumplings.
4. Assembling The Keto Dumplings.
Using a dinner spoon, add one scoop of the filling to each circle of dough.
If you’re anything like me, you’ll have to practice restraint in not filling them too much! You want to be able to fold and fully enclose the filling for each of your keto dumplings — adding too much becomes a huge mess, as your dumplings won’t hold/stay together.
5. Cooking The Keto Dumplings.
The type of oil you use to cook your keto dumplings will depend on your filling. Since this filling closest to a pierogi, we’ll use butter!
In a large nonstick, melt the butter — bonus option here: cook a sliced yellow onion in butter to serve over your keto dumplings (they just melt in your mouth!). If you’re moving forward with this step (I always do) you’ll want to use twice the butter.
Set the aside on your serving plate, melt more butter in the pan, and let’s do this…
Add your keto dumplings to the pan (you may have to do this in shifts depending on your pan size).
Only add as many dumplings to your pan as will fit in a single layer, we want to brown the bottom of each of the keto dumplings. Rotate the dumplings so each of the sides gets a crisp and delicious sear.
Add the cooked dumplings to your serving plate (over the onions if you’re using them) and continue cooking the rest.
Serving Your Low Carb Dumplings
Once done, cover your low carb dumplings with caramelized onions. Serve immediately *while they’re still warm!* with sour cream, yummmmm!
Keto Dumplings Recipe
If you’ve been wondering can I eat dumplings on keto, the answer is now yes — yes you can! With these keto drop dumplings that is. I hope you enjoy these keto dumplings as much as I do!
Let me know whatcha think in the comments below…
For the dough:
For the filling:
- 2 Tablespoons Butter unsalted
- 1 Small Yellow Onion diced
- 1 Teaspoon Salt
- 1 Teaspoon Red Wine Vinegar
- 1 Teaspoon Fresh Thyme chopped
- 1 Large Garlic Clove minced
- 1/2 Pound Ground Beef
- 1/2 Yellow Onion slivered
- 1/4 Cup Butter divided
- Sour Cream
- In a large bowl, mix together the egg, sour cream, water, and olive oil with a whisk until the sour cream completely dissolves.
- In a small bowl, combine the salt, xanthan gum and almond flour.
- Pour dry ingredient into the wet ingredients and give everything a good stir to thoroughly combine
- Form a ball with the dough and flatten it into a disc.
- Place the dough in plastic wrap and into the fridge while we make the filling.
- In a large nonstick, melt the butter over medium heat.
- Add the diced onion and salt. Slowly cook for about 10-12 minutes, or until the onion is caramelized.
- Add the vinegar, thyme and garlic and stir to combine. Cook for about 3 minutes, or until the garlic is fragrant.
- Add the ground beef and break it up with the back of your spoon — cook until meat is no longer pink.
- Once cooked through, place the beef and veggies on a plate lined with paper towels to absorb excess grease (this stop the dumplings from getting soggy).
- Remove the dough from the fridge and break in half. Put ½ back into the fridge until you’re ready to use it.
- Roll ½ of your dough between 2 sheets of parchment paper until it’s about ⅛” thick — you don’t want the dough too thin or it will tear, but too thick will make your dumplings doughy. ⅛” is the perfect thickness.
- Use a 3” round cookie cutter to cut circle shapes into the dough. Take the scraps and reform them into a disc — place disc into the fridge while you form the dumplings.
- Take a small spoonful of the filling and place into each of the circles. Don’t overfill! If anything, add less filling to stop the dumplings from tearing.
- Fold the edges into each other and press them together. This is most easily done by dipping your finger in water and pressing on the edges with your wet finger. You can also use the water to smooth out any tears or small holes. Additionally, you can use scraps of excess dough and water to “patch” small holes in your dumplings.
- Continue folding your dumplings until you’ve used all the dough and filling.
- Melt 2 Tablespoons of butter in a large nonstick over medium heat.
- Add sliced onions and saute on medium heat until caramelized. Place on serving plate and set aside.
- Quarter remaining 2 Tablespoons of butter, and melt 1 quarter at a time over medium heat in the nonstick.
- Add dumplings in batches, allowing them to slightly brown on the edges (this happens quickly, about 1-2 minutes per side). Turn with tongs so each side gets a sear. Add another quarter of butter to the pan as needed.
- Once cooked, place dumplings on the serving plate over the onions.
- Serve warm with sour cream and enjoy!
- To save some carbs: skip the onions on top (this means you’ll also leave out 2 Tablespoons butter).
- Nutritional info is based on: 1 dumpling, if you make 36 dumplings.
- Alternatively, you can wrap your filling in boiled cabbage leaves instead of making a dough. This will change your cooking process — check out my keto cabbage rolls recipe and swap that filling for this one.
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Keto Chicken and Dumplings
As I mentioned above, every culture makes a different type of dumpling — and here in America, we love our keto chicken and dumplings! Check back for a keto chicken and dumplings with almond flour recipe coming soon! 🙂