keto low carb Cream Cheese Skinless Dumplings cover

Cream Cheese Japanese Dumplings


One of my favorite foods before low-carb/keto was traditional gyoza (Japanese dumplings).  I always had a huge bag in the freezer as one of my go-to meals!  Dipped in some Ponzu sauce and I was good to go!

But given each dumpling has 4 net carbs and I could easily consume 15 dumplings, you can see how that wasn’t going to work while trying to be low-carb/keto

keto low carb Cream Cheese Skinless Dumplings pin 1

So I started experimenting with some different variations of the dumplings and one day, I had an idea to add some cream cheese in the center and wouldn’t you know it, the taste blew me away!

It added so much more to the traditional Japanese gyoza and I was amazed at how this small addition of cream cheese could alter the recipe so much!  It’s juicy, cheesy and garlicky, and what more can you ask for from a dish!  

All while only containing ~0.5g carb/dumpling, it makes it a perfect choice for someone that’s low-carb/keto and craving some Gyoza! 

We also included direction for an optional cabbage wrap to replace the traditional skin.  I personally find the dish to be great without it, but others in my family prefer the wrap so the choice is up to you!

keto low carb Cream Cheese Skinless Dumplings pic 2

For this dish, the special ingredients you would need is dried/fresh Shiitake Mushroom, Sesame Oil and optional Ponzu for sauce from Amazon or a local supermarket. 

Also you will need Japanese sake.  For reference, here is the Japanese sake we use, but you can use whatever brand you like.

Now, let’s get cooking!

Prepping Time 10M

Cooking Time 18M

Total Time 28M

Net Carb/Serv ~0.5g

Serving 10-14 Dumplings

Ingredients

Dumplings

  • 1 lb Ground Pork (fat>20% preferred)
  • 2 Pieces Shiitake Mushroom (Dried or Fresh)
  • 1oz Unflavored Pork Rinds (1 tbsp if using Pork Panko)
  • 3 Cabbage Leafs
  • 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.

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.

3) In the meantime, line oven tray with aluminum foil and lightly spray cooking oil. Preheat oven to 400F.

4) Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into the mixing bowl.  You can also use your hands to crush the pork rinds if you don’t have a food processorNote – Skip this step if you are using Pork Panko.

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5) Dice cabbage leaves and place into mixing bowl.

6) Grate garlic and place into mixing bowl.

7) Grate ginger and place into mixing bowl.

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

9) Place ground pork, Sesame Oil, Soy Sauce, half & half, egg, Japanese sake, Shiitake Mushroom from step 2), salt and black pepper into mixing bowl and combine well.

10) 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.

11) 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 ping-pong ball and you should end up with around 10-14 dumplings.

12) 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.

13) 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.

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

Hope you enjoy your low-carb/keto Cream Cheese Japanese Dumplings!

If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!

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More Recipes

keto low carb Cream Cheese Skinless Dumplings pin 2

keto low carb Cream Cheese Skinless Dumplings cover

Cream Cheese Japanese Dumplings

The BEST Asian Low-Carb/Keto recipe for Cream Cheese Japanese Dumplings. Super easy to make with ~0.5 Net Carb per Dumpling. Step by step directions with pictures makes this recipe quick and easy.
5 from 2 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: asianfusion, ketocreamcheese, ketodumplings, ketogyoza, lowcarbdumplings, lowcarbgyoza
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 10 Pieces
Print Recipe

Ingredients

Dumplings

  • 1 lb Ground Pork fat>20% preferred
  • 2 Pieces Shiitake Mushroom Dried or Fresh
  • 1 oz Unflavored Pork Rinds 1 tbsp if using Pork Panko
  • 3 Leafs Cabbage
  • 2 Cloves Garlic
  • 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

Instructions

  • Gather all the ingredients.
  • Soak dried Shiitake Mushroom in warm water until softens, should be about 5-10 minutes. De-stem, dice mushrooms and add to mixing bowl.
  • In the meantime, line oven tray with aluminum foil and lightly spray cooking oil. Preheat oven to 400F.
  • Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs and transfer into the mixing bowl. You can also use your hands to crush the pork rinds if you don’t have a food processor. Note – Skip this step if you are using Pork Panko.
  • Dice cabbage leaves and place into mixing bowl.
  • Grate garlic and place into mixing bowl.
  • Grate ginger and place into mixing bowl.
  • Thinly slice green onions and place into mixing bowl.
  • Place ground pork, Sesame Oil, Soy Sauce, half & half, egg, Japanese sake, Shiitake Mushroom from step 2), salt and black pepper into mixing bowl and combine well.
  • 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.
  • 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 ping-pong ball and you should end up with around 10-14 dumplings.
  • 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.
  • 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.
  • Optional Sauce - you can eat these dumplings without any dipping sauces, but if you prefer, you can either use Ponzu or Soy Sauce sauce + white vinegar. Ratios are listed on the ingredients above.

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4 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!

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