Cream Cheese Dumplings

These Cream Cheese Dumplings are packed with flavor and have a creamy cream cheese center!  They have all the flavors of traditional dumplings without all the carbs!

Growing up, dumplings have also been a staple in our family.

But since our family is mostly low carb, we thought we would share with you what we have been making instead to satisfy those dumpling cravings.

Keto cream cheese dumplings served on a wooden plate being picked up with a pair of chopsticks.

The list of ingredients for these keto dumplings might look long, but it’s actually a very simple recipe to make!

What are Cream Cheese Dumplings?

I took traditional dumpling meat filling and added a small block of cream cheese in the center.  Then they are baked, wrapped in optional steamed cabbage and dipped in a Japanese style ponzu sauce.

What kinds of meat can I use for dumplings?

You can use ground chicken, turkey, beef and pork mix. But we strongly prefer using pork as it yields the juiciest dumplings.

Keto cream cheese dumplings served on a wooden plate being dipping into Japanese style dumpling sauce.

Do you have any tips for making Cream Cheese Dumplings?

  • Ground pork will still have a slightly pinkish color when fully cooked.  If in doubt, check to see if the thermometer reads at least 160F to measure doneness.
  • If you can’t find pork rinds, you can substitute with psyllium husk.
  • Don’t forget the dipping sauce if you’re looking for the full flavors of the dumplings.

Keto cream cheese dumplings served on a wooden plate being cut in half with a pair of chopsticks, side shot.

Do you have any other Asian recipes I can try?

Now, let’s get making this Cream Cheese Dumpling recipe!

  • Prepping Time 10M
  • Cooking Time 18M
  • Total Time 28M
  • Net Carb/Serv ~0.5g
  • Serving 10-Dumplings

Ingredients

Dumplings

  • 1 lb Ground Pork (fat>20% preferred)
  • 2 Pieces Dried Shiitake Mushroom
  • 1/2 oz Unflavored Pork Rinds (1 tbsp if using Pork Panko or bread panko)
  • 3 Cabbage Leaves
  • 2 Garlic Cloves
  • 1/2 Inch Piece of Ginger
  • 1 Stalk Green Onion
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tbsp Half & Half (or Heavy Cream)
  • 1 Egg
  • 1 tsp Japanese Sake
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 3-4 tbsp Cream Cheese

Optional Cabbage Wrap

  • 1 Small Cabbage Head

Optional Sauce 1

  • 1 tbsp Ponzu (optional sauce)

Optional Sauce 2

  • 1 tbsp Soy Sauce (optional sauce)
  • 1/2 tsp Distilled White Vinegar (optional sauce)

Directions

1) Gather all the ingredients.

Cream Cheese Dumplings Recipe (1)

2) Soak dried Shiitake Mushroom in warm water until softens, should be about 5-10 minutes.  De-stem, dice mushrooms and add to mixing bowl.

Cream Cheese Dumplings Recipe (40)

Cream Cheese Dumplings Recipe (8)

3) In the meantime, line oven tray with aluminum foil and lightly spray cooking oil or use a silicone baking mat . Preheat oven to 400F.

Cream Cheese Dumplings Recipe (41)

4) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into a mixing bowl.  You can also use your hands to crush the pork rinds if you don’t have a food processor.  Note – if you’re using Pork Panko or bread panko, just add to mixing bowl.

5) Cut 1 tbsp of cream cheese into 1/4s, so each tbsp will yield 4 cubes.  You should end up with 12 cubes.  Each dumpling will need 1 cube, so you may need more or less depending on your exact batch size.

Cream Cheese Dumplings Recipe (24)

6) Dice cabbage leaves and place into the mixing bowl.

Cream Cheese Dumplings Recipe (42)

7) Grate garlic and ginger place into the mixing bowl.

Cream Cheese Dumplings Recipe (43)

Cream Cheese Dumplings Recipe (44)

8) Thinly slice green onions and place into the mixing bowl.

Cream Cheese Dumplings Recipe (45)

9) Combine ground pork, Sesame Oil, Soy Sauce, half & half, egg, Japanese sake, salt and black pepper into mixing bowl.

Cream Cheese Dumplings Recipe (46)

Cream Cheese Dumplings Recipe (47)

Cream Cheese Dumplings Recipe (48)

Cream Cheese Dumplings Recipe (49)

10) Take a small amount of dumpling mix and make a patty, place the cream cheese on top, and softly cup the edges of the patty to form a ball and place on the oven tray. Each ball should around the size of a golf ball and you should end up with around 10-14 dumplings.

Cream Cheese Dumplings Recipe (50)

Cream Cheese Dumplings Recipe (51)

11) Place the oven tray in the center of the oven and cook for 18-20 minutes (internal temp with meat thermometer should be 160F).  Transfer to serving plate when done.

Cream Cheese Dumplings Recipe (30)

12) Optional Wrap – if would like to make the cabbage wraps, boil water in a large stove top. Cut off the bottom stem from the cabbage (about 1/4 inch of the bottom).  Once the water is boiling, add cabbage and cook until leaves are soft, about 5-10 minutes. You can tell it’s ready when the leaves easily peels off the cabbage head.  Take each leaf, strain the excess water with strainer and plate.

Cream Cheese Dumplings Recipe (52)

13) Optional Sauce – you can eat these dumplings without any dipping sauces, but if you prefer, you can either use Ponzu or Soy Sauce + white vinegar.  Ratios are listed on the ingredients above.

Cream Cheese Dumplings Recipe (34)

Hope you enjoy your Cream Cheese Dumplings!

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More Recipes

Keto cream cheese dumplings served on a wooden plate being picked up with a pair of chopsticks.

Cream Cheese Dumplings

These Cream Cheese Dumplings are packed with flavor and have a creamy cream cheese center! They have all the flavors of traditional dumplings without all the carbs!
5 from 7 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: cabbage wrapped dumplings, cream cheese dumpling, keto dumplings
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 10 Pieces
Print Recipe
Calories: 149kcal

Ingredients

Dumplings

  • 1 lb Ground Pork fat>20% preferred
  • 2 Pieces Shiitake Mushroom Dried or Fresh
  • 1/2 oz Unflavored Pork Rinds 1 tbsp if using Pork Panko or bread panko
  • 3 Leaves Cabbage
  • 2 Cloves Garlic
  • 1/2 Inch Ginger
  • 1 Stalk Green Onion
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tbsp Half & Half or Heavy Cream
  • 1 Egg
  • 1 tsp Japanese Sake
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 3-4 tbsp Cream Cheese

Optional Cabbage Wrap

  • 1 Small Cabbage Head

Optional Sauce 1

  • 1 tbsp Ponzu optional sauce

Optional Sauce 2

  • 1 tbsp Soy Sauce optional sauce
  • 1/2 tsp Distilled White Vinegar optional sauce

Instructions

  • Gather all the ingredients.
    Cream Cheese Dumplings Recipe (1)
  • Soak dried Shiitake Mushroom in warm water until softens, should be about 5-10 minutes. De-stem, dice mushrooms and add to mixing bowl.
    Cream Cheese Dumplings Recipe (8)
  • In the meantime, line oven tray with aluminum foil and lightly spray cooking oil or use a silicone baking mat . Preheat oven to 400F.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into a mixing bowl. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – if you're using Pork Panko, just add to mixing bowl.
  • Cut 1 tbsp of cream cheese into 1/4s, so each tbsp will yield 4 cubes. You should end up with 12 cubes. Each dumpling will need 1 cube, so you may need more or less depending on your exact batch size.
    Cream Cheese Dumplings Recipe (24)
  • Dice cabbage leaves and place into the mixing bowl.
    Cream Cheese Dumplings Recipe (42)
  • Grate garlic and ginger place into the mixing bowl.
    Cream Cheese Dumplings Recipe (44)
  • Thinly slice green onions and place into the mixing bowl.
    Cream Cheese Dumplings Recipe (45)
  • 1Combine ground pork, Sesame Oil, Soy Sauce, half & half, egg, Japanese sake, salt and black pepper into mixing bowl.
    Cream Cheese Dumplings Recipe (49)
  • Take a small amount of dumpling mix and make a patty, place the cream cheese on top, and softly cup the edges of the patty to form a ball and place on the oven tray. Each ball should around the size of a golf ball and you should end up with around 10-14 dumplings.
    Cream Cheese Dumplings Recipe (51)
  • Place the oven tray in the center of the oven and cook for 18-20 minutes (internal temp with meat thermometer should be 160F). Transfer to serving plate when done.
    Cream Cheese Dumplings Recipe (30)
  • Optional Wrap - if would like to make the cabbage wraps, boil water in a large stove top. Cut off the bottom stem from the cabbage (about 1/4 inch of the bottom). Once the water is boiling, add cabbage and cook until leaves are soft, about 5-10 minutes. You can tell it's ready when the leaves easily peels off the cabbage head. Take each leaf, strain the excess water with strainer and plate.
    Cream Cheese Dumplings Recipe (52)
  • Optional Sauce - you can eat these dumplings without any dipping sauces, but if you prefer, you can either use Ponzu or Soy Sauce + white vinegar. Ratios are listed on the ingredients above.
    Cream Cheese Dumplings Recipe (34)

Video

Nutrition

Calories: 149kcal | Carbohydrates: 1g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 198mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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6 Comments

  1. What could we use instead of pork rinds. The only ones we can get in Australia are full of nasties. Would almond flour work?

    • LowCarbingAsian

      If you can get psyllium husk in AUS, that should work! If not, you could also use grated Parmesan cheese. About 1 tbsp should do the trick.

  2. how much psyllium husk (instead of pork rinds) shall we use ?

    • LowCarbingAsian

      Hey Sarah! We’ve haven’t personally tried it with psyllium husk, so can’t be 100% certain. However, we would think about 1 – 1 1/2 tbsp should work!

  3. I have had this recipe twice and am making it again for dinner tonight. I cannot tell you how delicious these are! Omg LOVE the cream cheese center!

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