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Homemade Keto Potstickers with Cabbage

Homemade Keto Potstickers with Cabbage

Homemade Keto Potstickers with Cabbage are an incredible low-carb alternative to traditional potstickers, perfect for anyone on a keto or low-carb diet. Traditional potstickers use dough wrappers, which are high in carbs, but this keto version swaps out the dough for cabbage leaves. These cabbage wraps give you the same satisfying texture without the carbs, making these potstickers a great way to enjoy the crispy, savory bite you love while sticking to your health goals. Filled with a mixture of ground meat, garlic, ginger, and cabbage, these potstickers are flavorful, nutritious, and can be pan-fried or steamed to your liking.

What makes these homemade keto potstickers so special is the filling. Ground pork, chicken, or beef is combined with finely shredded cabbage, seasoned with coconut aminos, sesame oil, garlic, and ginger to create a delicious, juicy filling. The cabbage not only provides a great low-carb wrapper but also adds a slight crunch, which complements the tender, flavorful filling. The egg helps bind everything together, ensuring the potstickers stay intact as you wrap them up and cook them. Whether you’re craving something crispy or prefer a softer texture, these potstickers offer versatility in how they can be prepared.

The process of making keto potstickers might seem a bit different from traditional recipes, but it’s incredibly simple and rewarding. First, you blanch cabbage leaves to soften them, which makes them pliable for wrapping around the filling. Then, you simply fold and roll the cabbage leaves into little packets, ensuring the filling stays secure. Once wrapped, you can either pan-fry them to achieve that signature crispy, golden exterior or steam them for a lighter texture. The option to enjoy them either way gives you the flexibility to create the perfect potsticker based on your preferences.

These keto potstickers are not only delicious but also a great meal prep option. They store well in the fridge for a few days, and you can even freeze them for future meals. Whether you make them for a low-carb lunch, as part of a dinner spread, or as an appetizer at a gathering, they’re sure to impress. With just 1 net carb per potsticker, they fit perfectly into a keto diet while providing a satisfying, flavorful meal. Plus, the homemade dipping sauce made with coconut aminos, rice vinegar, and sesame oil enhances the potstickers’ flavor profile with a tangy, umami-rich finish that takes these low-carb dumplings to the next level.

Homemade Keto Potstickers with Cabbage Recipe

Ingredients:

For the Filling:

  • 1 lb ground pork (or chicken, turkey, or beef)
  • 1 cup cabbage, finely shredded (preferably napa cabbage or green cabbage)
  • 2 tablespoons coconut aminos (or soy sauce, if not strictly keto)
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 egg (to bind the mixture)

For the Cabbage Wrappers:

  • 12 large cabbage leaves (napa cabbage or green cabbage)
  • Salt, for blanching the cabbage leaves

For Frying:

  • 2 tablespoons avocado oil or sesame oil (for pan-frying)

For Dipping Sauce (Optional):

  • 2 tablespoons coconut aminos or soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • A pinch of chili flakes (optional for a spicy kick)

Instructions:

    • Bring a large pot of water to a boil and add a pinch of salt.
    • Carefully peel the cabbage leaves from the head of cabbage, making sure they are large and intact. If using napa cabbage, the leaves are typically larger and more pliable, but regular green cabbage works too.
    • Blanch the cabbage leaves by placing them in the boiling water for about 1-2 minutes until they become soft and pliable. Remove the leaves and let them cool in a bowl of ice water to stop the cooking process.Prepare the Cabbage Leaves:
    • Once cooled, pat the cabbage leaves dry with a paper towel. Trim any thick veins in the center of the leaves so they can fold easily.
  2. Make the Filling:
    • In a large bowl, combine the ground meat, shredded cabbage, coconut aminos, sesame oil, minced garlic, minced ginger, onion powder, salt, and pepper. Add the egg to help bind the mixture.
    • Mix everything well until the filling is evenly combined. Taste and adjust seasoning if needed.
  3. Assemble the Potstickers:
    • Take one cabbage leaf and place about 1-2 tablespoons of the filling in the center.
    • Fold the sides of the cabbage leaf over the filling, then roll it up tightly like a burrito. Try to make the wrapper as tight as possible without tearing the cabbage. You can secure it with a toothpick if necessary, but cabbage is often sturdy enough to hold itself together.
    • Repeat with the remaining cabbage leaves and filling.
    • Heat a large skillet over medium-high heat and add the avocado oil (or sesame oil).
    • Once the oil is hot, carefully add the cabbage-wrapped potstickers to the skillet. Cook in batches if necessary to avoid overcrowding the pan.Cook the Potstickers:
    • Fry the potstickers for about 2-3 minutes per side until the cabbage wrappers become golden brown and crispy. You can use a lid to help steam them slightly while frying for a crispier texture.
    • If you prefer steamed potstickers, you can steam them for about 6-8 minutes in a bamboo steamer or place them in a covered pan with a little water and steam on low heat.
  4. Serve:
    • Once the potstickers are crispy and golden brown, remove them from the skillet and serve immediately.
    • For the dipping sauce, mix together the coconut aminos, rice vinegar, sesame oil, and a pinch of chili flakes. Serve the sauce on the side for dipping.

Storage:

  • Refrigerate: Store leftover potstickers in an airtight container in the fridge for up to 3 days.
  • Freeze: These potstickers freeze well. After assembling them, place them in a single layer on a baking sheet and freeze. Once frozen, transfer them to a Ziploc bag or airtight container. To cook from frozen, just pan-fry them straight from the freezer, but allow for an extra minute or two of cooking time.

Nutritional Information (Per Potsticker – Based on 12 servings):

  • Calories: ~120 kcal
  • Fat: 8g
  • Protein: 10g
  • Total Carbohydrates: 2g
    • Fiber: 1g
    • Net Carbs: 1g
  • Sodium: 350mg (can vary depending on the type of coconut aminos used)