Keeping track on the diet while offering a good taste, Keto dumpling recipe is great to add in a keto diet. These dumplings are not only a beloved food of keto eaters but also those who are a dumpling lover.
As homemade dumplings are much healthier because you can control ingredients that follow your diets or satisfy your taste, we introduce an easy recipe for keto dumplings. If you are on a keto diet or just get interested in making dumplings at home, try this recipe.
Keto DumplingsCourse: Appetizers, MainDifficulty: Medium
Keeping track on the diet while offering a good taste, Keto dumpling recipe is great to add in a keto diet.
- For the dough
3 cups almond flour
1 large egg
1/4 cup sour cream or low carb greek yogurt
2 teaspoons olive oil
2 Teaspoons Xanthan gum
1/2 teaspoon Kosher salt
1/4 cup water
- For the filling
1/2 pound ground beef
2 tablespoons unsalted butter
1 teaspoon red wine vinegar
1 small yellow onion, diced
1 teaspoon fresh thyme, chopped
1 large clove of garlic, minced
1 teaspoon salt
- For assembling
1/2 yellow onion, slivered
1/4 cup butter, divided
- In a large bowl, gently combine egg, sour cream, water, and olive oil. Whisk until the sour cream completely dissolves. Mix together dry ingredients: salt, xanthan gum and almond flour in another bowl.
- Pour dry ingredients into cream mixture; stir until well combined and the mixture becomes dough-like. Form the dough into a ball and flatten it into a disc.
- Wrap the dough in a cling film; knead on board for 2-3 minutes. Let it rest for 15 minutes at room temperature and place in the fridge while making filling.
- To make the filling, melt the butter in a sauce pan over medium heat. Add in onion and salt. Slowly cook for about 10-12 minutes, or until the onion is caramelized.
- Add vinegar, thyme and garlic in saucepan; stir to combine and cook for more 3 minutes, or until the garlic is fragrant. Add in ground beef and break it up with the back of your spoon — cook until the meat is no longer pink.
- Once cooked, transfer the filling to a plate lined with paper towels to absorb excess grease.
- To make the dumplings, remove the dough from the fridge and break in half. Put 1/2 back into the fridge until you’re ready to use it.
- Roll the dough between 2 sheets of parchment paper until it’s about ⅛” thick. Use a 3” round cookie cutter to cut circle shapes into the dough. Take the scraps and reform them into a dumpling wrapper; place into the fridge.
- Place a spoonful of filling at the centre of the wrapper. Moisten the edges of the wrapper; fold them into each other and press them together. Repeat until no filling remains.
- Melt 2 tablespoons of butter in a pan over medium heat. Add in sliced onions and sauté until caramelized. Transfer to a serving plate and set aside.
- Melt a quarter of the remaining butter over medium heat. Place in dumplings (8-10 dumplings at a time). Fry until slightly brown on both sides, about 1-2 minutes per side. Add butter to the pan if needed.
- Once cooked, place dumplings on the serving plate over the onions. Serve warm with sour cream and enjoy!Once cooked, place dumplings on the serving plate over the onions. Serve warm with sour cream and enjoy!
- Aside from pan-fry with butter, you can also boil or steam dumplings. Choose your favorite one that best satisfy your taste.