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.
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



  • 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


  • 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.