Cream Cheese Dumplings LowCarbingAsian Cover

Cream Cheese 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!

Cream Cheese Japanese Dumplings

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!

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!

Although this version of ‘gyoza’ looks very diffident, the way we make it is quite similar.  We start with the basic mix of ground pork mixed with some garlic, eggs, Japanese sake, shiitake mushrooms and various seasoning.

Cream Cheese Dumplings LowCarbingAsian Pic 1

From there, you just form the dumplings and add the little miracle cream cheese right in the middle.   Yup, it’s our version of the moist maker (Friends reference if you’re a Friends fan).

And to make the optional cabbage wrap, you just boil it in some water and there you go, you have yourself some low-carb/keto dumplings!  There have been plenty of people that have made this dish without the wraps and said they taste just as good!  So feel free to skip if you rather.

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!

Cream Cheese Dumplings LowCarbingAsian 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 Dried Shiitake Mushroom
  • 1/2 oz Unflavored Pork Rinds (1 tbsp if using Pork 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 processorNote – if you’re using Pork Panko, just add to mixing bowl.

Keto Chaffle Katsu Sandwich Recipe (36)

Cream Cheese Dumplings Recipe (19)

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 low-carb/keto Cream Cheese Dumplings!

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Cream Cheese Dumplings LowCarbingAsian Cover

Cream Cheese Dumplings

The BEST Asian Low-Carb/Keto recipe for Cream Cheese 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 5 votes
Course: Main Course
Cuisine: Asian Fusion
Keyword: keto dumplings, keto pork dumplings, keto pork meatballs, low carb dumplings, low carb pork dumplings, no carb 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
  • 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

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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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