Low carb chicken dumplings Recipe

If you’re on the hunt for a delicious way to satisfy dumpling cravings while keeping things healthy, these Low carb chicken dumplings will knock your socks off! Think juicy ground chicken, colorful aromatics, and a crave-worthy nutty sauce, all bundled up in tender cabbage leaves that keep carbs low but don’t skimp on flavor. It’s a dish you’ll want to make again and again, whether you’re cooking for friends or just looking for a nourishing dinner for yourself.

Ingredients You’ll Need

This recipe is all about using clever, wholesome ingredients that both simplify the process and guarantee vibrant taste. Every component helps build those familiar dumpling flavors with a lighter, fresher twist—so gather them up for an easy kitchen win!

• Ground chicken (1¼ lbs): Lean protein with mild flavor, perfect for soaking up all those lovely spices.
• Salt (1 tsp): Brings everything together and heightens all the other flavors in the filling.
• Szechuan pepper (½ tsp): Adds a unique, tingling spice for an authentic dumpling kick.
• Pandan powder (½ tsp, optional): A fragrant, subtle addition that layers aroma into the mix; feel free to skip if you don’t have it.
• Cayenne pepper (½ tsp): For a gentle heat that sparks up each bite.
• Ginger garlic paste (1 tsp): The undeniable backbone of many Asian-inspired dishes, this brings boldness and depth.
• Red onion, grated (1 small, 4 oz.): Gives juiciness and a sweet bite once cooked through.
• Scallion (½, about ¼ oz.): Pops of green and mild, oniony flavor round out the filling.
• Cilantro, chopped (1 tsp): Fresh herbal notes that make each dumpling feel extra lively.
• Sesame oil (1 tbsp, optional): A drizzle adds rich, toasty aroma—use it if you love sesame!
• Green cabbage (10 leaves): These sturdy, slightly sweet leaves are your clever wrapper—no flour needed for low carb chicken dumplings.
• Peanut butter (1 tsp): For the dipping sauce, this is your creamy, nutty base.
• Sriracha sauce (1 tsp): Brings just the right hint of fiery excitement.
• Ginger garlic paste (½ tsp): For another punch of aromatics in the sauce.
• Tamari soy sauce (½ tsp): Offers a gluten-free umami element to the dip.
• Rice vinegar (½ tsp): Adds brightness and lifts all the flavors in the sauce.
• Fresh cilantro, chopped (1 tsp): A finishing sprinkle for extra freshness in your sauce.
• Olive oil (1 tsp): Smooths out the sauce while adding a little shine.
• Salt (pinch): Just a dusting to make the flavors sing.
• Lime, juiced (½): Makes everything pop with citrusy tang — don’t skip!

How to Make Low carb chicken dumplings

Step 1: Mix Up the Dipping Sauce

In a small bowl, stir together the peanut butter, sriracha, ginger garlic paste, tamari soy sauce, rice vinegar, and cilantro. Once smooth and well combined, drizzle in the olive oil, sprinkle in a pinch of salt, and squeeze over the fresh lime juice. Give it a good final mix and set aside so the flavors can meld as you prep your dumplings. This is how your Low carb chicken dumplings get that irresistible, creamy, spicy dunk!

Step 2: Prepare the Chicken Filling

In a large mixing bowl, combine your ground chicken with salt, Szechuan pepper, pandan powder if you’re using it, and cayenne pepper. Add in the ginger garlic paste, grated onion, chopped scallion, and cilantro. Pour in a touch of sesame oil if you want extra richness, then mix everything together until the filling looks uniform. This seasoned mix will be the hearty, flavorful core of your Low carb chicken dumplings.

Step 3: Get Your Cabbage Leaves Ready

Gently separate the cabbage leaves and add them to a pot of boiling, lightly salted water. Let them simmer for 5-7 minutes, just until they’re flexible and tender. Carefully lift the leaves out (a slotted spoon works wonders), but save that simmering water for steaming in a bit.

Step 4: Fill and Shape the Dumplings

Lay a cabbage leaf flat, spoon a generous tablespoon or so of the chicken filling near the base, then roll it up like a burrito—tucking in the sides as you go. Repeat with the rest of the filling and cabbage until you have a lineup of plump, delicious Low carb chicken dumplings ready to cook.

Step 5: Steam (and Optional Pan-Fry) the Dumplings

Arrange your filled dumplings in a steamer basket over the reserved pot of hot water. Steam them for about 10 minutes—enough for the cabbage to soften and the chicken to cook through. If you love a crispy edge, pop the dumplings into a skillet with a drizzle of olive oil and pan-fry for just a couple of minutes on each side. It adds a gorgeous golden color and a subtle crunch!

Step 6: Serve with Dipping Sauce

Transfer your dumplings to a serving platter and nestle a bowl of that gorgeous, spicy peanut dipping sauce alongside. Your Low carb chicken dumplings are now ready to enjoy—time to dig in!

How to Serve Low carb chicken dumplings

Garnishes

Add a flourish of fresh chopped cilantro, sliced scallions, or a sprinkle of toasted sesame seeds over the top for bursts of color and flavor. A wedge of lime on the side isn’t just pretty—it’s perfect for squeezing a little brightness over the finished bites.

Side Dishes

Steamed broccoli, lightly dressed cucumber salad, or tender sautéed greens make excellent partners for Low carb chicken dumplings. If you want to go all out, try a simple egg drop soup or a crisp Asian slaw that’ll balance things out beautifully.

Creative Ways to Present

For parties, serve each dumpling nestled in a small lettuce cup for easy, pick-up-and-pop bites. Or arrange them in a circle around a bowl of dipping sauce for a picture-perfect appetizer platter. For a cozy dinner, pile them high in a bowl with extra sauce drizzled over and top with freshly chopped herbs.

Make Ahead and Storage

Storing Leftovers

If you happen to have extra Low carb chicken dumplings, let them cool completely and store them in an airtight container in the fridge. They’ll keep well for up to three days, making them perfect for a quick lunch or snack.

Freezing

You can freeze uncooked, filled dumplings for future meals—just lay them out on a baking sheet to freeze until solid, then transfer to a zip-top bag or freezer container. They’ll keep well for up to two months. Steam from frozen, adding a few extra minutes to the cook time.

Reheating

To reheat refrigerated dumplings, gently steam them for a few minutes or zap them in the microwave until warmed through. For pan-fried leftovers, a quick sizzle in a skillet will bring back that delightful crispness.

FAQs

Can I substitute ground turkey for the chicken?

Absolutely! Ground turkey is a great lean alternative and will work just as well with these flavors. Just watch for doneness, as turkey can dry out a little faster than chicken.

What if I don’t have pandan powder?

No problem at all—just leave it out. The Low carb chicken dumplings will still taste phenomenal with the other seasonings.

Is there a way to make the recipe nut-free?

You can swap the peanut butter for sunflower seed butter or simply omit it from the dipping sauce and use your favorite soy-based or chili sauce instead!

Can I use other vegetables as wrappers?

Yes! Napa cabbage or Swiss chard leaves are both sturdy and delicious alternatives to green cabbage—just blanch them first, as you would with the original recipe.

How do I know when the dumplings are fully cooked?

The filling should feel firm to the touch, and if you break one open, the chicken inside will be opaque and piping hot. Steaming for 10 minutes over gently simmering water is usually just right.

Final Thoughts

If you love trying something new in the kitchen, these Low carb chicken dumplings are a must-try! Packed with flavor, easy to prepare, and endlessly customizable, they’re sure to be a hit with everyone at your table. Give them a whirl and enjoy every bite of this lighter comfort food classic!

Print