Okay, guys, the ingredients and steps on this keto dumplings recipe may look a little daunting, but have no fear!
This recipe uses basic ingredients and techniques, but it’s one of those low carb dinners and or low carb appetizers you’ll want to make ALL THE TIME! To curb all your dumpling cravings — from pierogis to potstickers, use these steps to make the pillowy dumpling covered low carb meal of your dreams!
This low carb recipes absolutely mouthwatering!!! Let’s start!
Psst — Looking for more keto appetizers? Check out my garlic parmesan wings, keto deviled eggs, or my parmesan crisps.
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What I Love About This Low Carb Dumplings Recipe
Who doesn’t love the bite and flavors of savory low carb dumplings?? Plus:
- There’s a lot of ingredients, but they’re things you already have, like butter, yellow onions and spices!
- Ready in under an hour, and they are so warm and filling!
- You’re making dough – and it’s low carb! That’s a real gift, and you’ll be glad you know how to whip this simple and delicious dough up.
Recipe Notes
These keto dumplings are fun to make and so tasty to eat! Let’s check out the details!
Ingredient Notes
Super basic and inexpensive ingredients are what you’ll need! Here are a few of the standouts:
Sour cream – This thick, tangy cream is the base for our keto dough. You can also swap this out with keto greek yogurt.
Xanthan gum – This unique ingredient acts as the binder for our dough. It’s super helpful in gluten free baking! So you may want to keep some on hand if you’re just starting out.
Almond flour – My favorite keto flour, this ground almond powder is going to partner with the sour cream to make our dough. This can come in a variety of textures, so you’ll want to get the finest available to make a soft, pliable dough.
Red wine vinegar – This vinegar is made from red wine and has a bold, fruity flavor. It’s going to help our filling have some wonderful undertones.
Tools To Make
You probably have all of these basic tools around the house, just make sure you have them in place when you start!
- Plastic wrap – use this to wrap your dough up and keep it cold while you make your filling.
- Parchment paper – to roll the dough out.
- Cookie-cutter – I use a 3” round cookie cutter to cut my circles of dough, but you can use another circular shape, like a drinking glass. I got 36 dumplings with my measurements – your nutrition facts may change slightly if you use a different size. Mason jars have a 2.5” mouth, and my wine glasses were exactly 3”.
- Nonstick pan – you’ll want a pan that’ll let your dumplings get nice and hot and sear up but NOT stick.
Can You Freeze Them?
You can freeze these keto dumplings, both raw and cooked. If freezing after cooking, store in an airtight container. Thaw before in the fridge, and reheat in the microwave so they don’t get too crisp.
If freezing raw, freeze first spaced apart on a parchment-lined sheet pan before moving to a ziplock bag once firm.
Serving Recommendations
These tender low carb dumplings are delicious served hot with sour cream for a creamy, delicious hot dish. If you want a yummy side dish, try pairing with these keto cabbage rolls and some low carb mulled wine!
Recipe Variations
Want to change things up a bit? Here are a few ideas to turn these low carb dumpling into your own variation:
- Want a different filling? The possibilities are literally endless, but I highly suggest the mix in these keto egg rolls. You can also use a potsticker filling.
- Dough not your thing? These are equally good using cabbage! Check out my cabbage wraps recipe for more tips! You can also use parmesan crisps to melt around your filling ingredients.
More Low Carb Ground Beef Recipes
Looking for some more unique ways to use ground beef? I have plenty. Here are some recipes to mix it up!
Keto Dumplings
Print Recipe Pin RecipeIngredients
For The Dough:
- 1 Large Egg
- 1/4 Cup Sour Cream or low carb Greek yogurt
- 1/4 Cup Water
- 2 Teaspoons Olive Oil
- 1/2 Teaspoon Kosher Salt
- 2 Teaspoons Xanthan Gum
- 3 Cups Almond Flour
For The Filling:
- 2 Tablespoons Unsalted Butter
- 1 Small Yellow Onion diced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Red Wine Vinegar
- 1 Teaspoon Fresh Thyme chopped
- 1 Clove Garlic minced
- 1/2 Pound Ground Beef
Assembling:
- 1/2 Yellow Onion slivered
- 1/4 Cup Unsalted Butter divided
Instructions
Make The Dough:
- In a large bowl, mix together egg (1 large), sour cream (1/4 cup), water (1/4 cup), and olive oil (2 teaspoons) with a whisk until the sour cream completely dissolves.
- In a small bowl, combine salt (1/2 teaspoon), xanthan gum (2 teaspoons) and almond flour (3 cups).
- Pour dry ingredients into the wet ingredients and give everything a good stir to thoroughly combine.
- Form a ball with the dough and flatten it into a disc. Place the dough in plastic wrap and into the fridge while we make the filling.
Make The Filling:
- In a large nonstick, melt butter (2 tablespoons) over medium heat.
- Add diced onion (1 small) and salt (1 teaspoon). Slowly cook for about 10-12 minutes, or until the onion is caramelized.
- Add vinegar (1 teaspoon), chopped thyme (1 teaspoon) and minced garlic (1 clove) and stir to combine. Cook for about 3 minutes, or until the garlic is fragrant.
- Add the ground beef (1/2 Pound) and break it up with the back of your spoon — cook until meat is no longer pink. Once cooked through, place the beef and veggies on a plate lined with paper towels to absorb excess grease (this stop the dumplings from getting soggy).
Assembling The Dumplings:
- Remove the dough from the fridge and break in half. Put ½ back into the fridge until you’re ready to use it. Roll ½ of your dough between 2 sheets of parchment paper until it’s about ⅛” thick — you don’t want the dough too thin or it will tear, but too thick will make your dumplings doughy. ⅛” is the perfect thickness.
- Use a 3” round cookie cutter to cut circle shapes into the dough. Take the scraps and reform them into a disc — place disc into the fridge while you form the dumplings.
- Take a small spoonful of the filling and place into each of the circles. Don’t overfill! If anything, add less filling to stop the dumplings from tearing.
- Fold the edges into each other and press them together. This is most easily done by dipping your finger in water and pressing on the edges with your wet finger. You can also use the water to smooth out any tears or small holes. Additionally, you can use scraps of excess dough and water to “patch” small holes in your dumplings. Continue folding your dumplings until you’ve used all the dough and filling.
Cooking The Dumplings:
- Melt butter (2 tablespoons) in a large nonstick over medium heat.
- Add sliced onions (1/2, slivered) and saute on medium heat until caramelized. Place on serving plate and set aside.
- Quarter remaining butter (2 tablespoons), and melt 1 quarter at a time over medium heat in the nonstick.
- Add dumplings in batches, allowing them to slightly brown on the edges (this happens quickly, about 1-2 minutes per side). Turn with tongs so each side gets a sear. Add another quarter of butter to the pan as needed. Once cooked, place dumplings on the serving plate over the onions. Serve warm with sour cream and enjoy!
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Lindsey's Tips
- Almond Flour. Using fine-grained almond flour will yield the most "flour-like" results. My favorite brands are Bob's Red Mill, Trader Joe's, or Costco brands.
- Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
- Nutritional info is based on 1 dumpling if you make 36 dumplings:
