Zucchini Pork Dumplings
Introducing these delightful pork dumplings crafted with zucchini instead of traditional dough, making them a fantastic low-carb option that’s sure to satisfy your cravings without the guilt! You won’t even notice the absence of carbs! Plus, they cater to various dietary preferences, being keto, paleo, gluten-free, and Whole30 compliant!
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Ingredients
- 12 ounces napa cabbage leaves
- 1 tablespoon grated fresh ginger
- 1/4 cup minced green onions
- 1/4 teaspoon ground white pepper
- 1½ tablespoons reduced sodium soy sauce
- 1 tablespoon rice wine
- 2 teaspoons sesame oil
- 5 to 6 medium zucchini
- Crushed red pepper flakes
- 1 teaspoon salt
- 2/3 pound ground pork
Instructions
- 1
Begin by setting your oven temperature to 400 degrees Fahrenheit.
- 2
In your food processor, place the cabbage and pulse it until it’s finely chopped. Once done, transfer it onto a large, thin kitchen towel positioned in the sink.
- 3
Sprinkle the chopped cabbage with salt and allow it to rest for 10 to 15 minutes.
- 4
Gather the edges of the towel to enclose the cabbage and twist to extract excess liquid over the sink (you should remove about ⅓ cup of moisture). Set the drained cabbage aside.
- 5
In the meantime, clean out the food processor and add the pork, ginger, green onions, black pepper, soy sauce, rice wine, and sesame oil. Pulse the mixture until the ingredients are well combined, being cautious not to over-process it (you want to avoid a paste-like consistency).
- 6
Move the mixture to a large bowl and incorporate the cabbage. Use your hands to mix thoroughly. Set this aside.
- 7
With a mandoline, cut the zucchini into strips that are 1/16-inch thick. Take one strip and lay it down, then place another strip on top of it to form a cross shape. Continue this process with two additional zucchini strips, positioning them at an angle to create a star shape with eight points.
- 8
Place approximately 2 tablespoons of the filling in the center of your zucchini star. Fold the ends of the zucchini over the filling to enclose it.
- 9
Turn the dumpling over so that the seam is facing down.
- 10
Arrange the dumplings on a baking sheet and continue this process with the remaining zucchini strips and filling, making sure to line them up neatly on the baking sheets as you proceed.
- 11
Your preparation should yield between 18 to 20 dumplings in total.
- 12
Bake for 15 minutes, or until the dumplings feel firm and the edges begin to turn golden and crisp.
- 13
Once baked, transfer the zucchini dumplings to serving platters and garnish with chopped green onions and a sprinkle of red pepper flakes.
- 14
Serve alongside soy sauce for dipping.
Nutrition Information
Notes & Tips
- From the Inspiralized and Beyond Cookbook.