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.

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 Pieces

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.
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 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.
Dice cabbage leaves and place into the mixing bowl.
Grate garlic and ginger place into the mixing bowl.
Thinly slice green onions and place into the mixing bowl.
1Combine ground pork, Sesame Oil, Soy Sauce, half & half, egg, Japanese sake, salt and black pepper into mixing bowl.
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.
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 + white vinegar. Ratios are listed on the ingredients above.

Video

Nutrition