keto low carb Cream Cheese Skinless Dumplings cover

Cream Cheese Skinless Dumplings


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One of my favorite foods before low carbing/keto was traditional gyoza (Japanese dumplings).  I always had a huge frozen package in the freezer as one of my go-to meals.  However, given each dumpling has 4 net carbs and I could easily consume 15 dumplings, you can see how that wasn’t going to work.  I started experimenting with skinless 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 gyoza I knew the recipe was a keeper!  Sometimes, the best fusion dishes come by chance!

keto low carb Cream Cheese Skinless Dumplings pin 1

This dish is keto approved at ~0.7g carb/dumpling.  A lot of the carbs actually come from the optional cabbage wrap, so you can skip it if you are strict keto.  I would describe the taste of this dish as just an explosion of goodness – starts with the cream cheese followed by a juicy pork ending with a slight kick of garlic.

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 ~0.7g

Serving 10-14 Dumplings

Ingredients

Dumplings

  • 1 lb Ground Pork (fat>20% preferred)
  • 3 Cabbage Leafs
  • 1 Small Cabbage Head (optional if you would like to use this as wraps)
  • 2 Shiitake Mushroom (Dried or Fresh)
  • 2 Garlic Cloves
  • 1/2 Inch Piece of Ginger
  • 1 Stalk of Green Onion
  • 1 Egg
  • 1 tbsp Half & Half (or Heavy Cream)
  • Sprinkle of Salt
  • Sprinkle of Black Pepper
  • 1/2 Cup of Pork Rinds (unflavored)
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Japanese Sake
  • 3-4 tbsp Cream Cheese

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 (not necessary if you are using fresh mushroom). 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) Crush pork rinds. An easy way to do this is to place pork rinds inside a bag and use your fists to ‘grind’ them down. Add to mixing bowl.

5) Dice cabbage leaves and place into mixing bowl. NOTE – if you have a food processor, you can throw steps 5) – 8) into the food processor instead.

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) into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper. Mix 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 with 3 tbsp. 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 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).

13) Optional Wrap – if would like to make the cabbage wraps, boil water in a large stove top. While waiting, cut off the bottom stem portion of the cabbage (about 1/4 inch from bottom). Once the water is boiling, add cabbage inside and cook until leaves are soft, about 5-10 minutes. You can tell it is ready as the leaves will easily peel 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 + white vinegar. Ratios are listed on ingredients above.

Hope you enjoy this low-carb/keto Cream Cheese Skinless Dumplings!!  If you are looking for other low-carb/keto dinner ideas, be sure to check out our Recipe Index with over 150+ 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 Skinless Dumplings

The BEST Asian Low-Carb/Keto recipe for Japanese Cream Cheese Gyoza. Super easy to make with ~.7 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
  • 3 Leafs Cabbage
  • 1 Whole Cabbage Head optional if you would like to use this as wraps
  • 2 Whole Shiitake Mushroom Dried or Fresh
  • 2 Clove Garlic
  • 1/2 Inch Ginger
  • 1 Stalk Green Onion
  • 1 Egg Egg
  • 1 tbsp Half & Half
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/2 Cup Unflavored Pork Rinds
  • 1 tsp Sesame Oil
  • 1 tsp Soy Sauce
  • 1 tsp Japanese Sake
  • 3-4 tbsp Cream Cheese

Sauce 1

  • 1 tbsp Ponzu

Sauce 2

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

Instructions

  • Gather all the ingredients.
  • Soak dried shiitake mushroom in warm water until softens, should be about 5-10 minutes (not necessary if you are using fresh mushroom). 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.
  • Crush pork rinds. An easy way to do this is to place pork rinds inside a bag and use your fists to ‘grind’ them down. Add to mixing bowl.
  • Dice cabbage leaves and place into mixing bowl. NOTE - if you have a food processor, you can throw steps 5) - 8) into the food processor instead.
  • 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) into mixing bowl. Moderately sprinkle salt and lightly sprinkle pepper. Mix well.
  • Cut 1 tbsp of cream cheese into 1/4s, so each tbsp will yield 4 cubes. You should end up with 12 cubes with 3 tbsp. 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 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).
  • Optional Wrap - if would like to make the cabbage wraps, boil water in a large stove top. While waiting, cut off the bottom stem portion of the cabbage (about 1/4 inch from bottom). Once the water is boiling, add cabbage inside and cook until leaves are soft, about 5-10 minutes. You can tell it is ready as the leaves will easily peel 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 + white vinegar. Ratios are listed on 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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