With this recipe, it feels like we’ve achieved the impossible. Never did I think we could create low carb, Gluten Free Potstickers! If you didn’t actually see us make them, frying them up and tasting them on camera, you might not believe it either. I was inspired by the combination of scrolling through Instagram food videos and someone asking us to create keto dumplings or potstickers. Well, we did it and you can watch me make them below, and then make them at home for your friends and family!
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The Best Low Carb, Homemade Potstickers Recipe!
All we wanted to do was provide you the base for low-carb potstickers, so you could bring back your favorite take-out, homemade style! What makes these the best, aside from the great nutrition, is how easy they are to make. You can make them cute if you’re hosting family and friends or just ball up the filling like I did in the video, which makes them one of the easiest potsticker recipes to make.
How To Make Potstickers Low-Carb
These are the best because they are basically ZERO CARB. Yes, I said zero carbs. The dough is made from cheese and egg yolk so you’re getting a nice dose of fat and protein, without all the carbs in a standard potsticker wrapper.
As long as you know how to use a microwave and fry up food on the stove top, you can make these! Aside from the potsticker wrapper recipe, you can fill them with whatever you want, which means you dictate the carbs in each one. Go light on the seasoning for a friendlier version or get a little wild and make some low carb peanut sauce to go along with them! The choice is all yours.
Gluten Free Potstickers
One of my favorite foods growing up was any sort of Asian food, from Indian to Chinese. We always got take-out and ate in front of the television as a family. What family didn’t do that? Due to my obsession with Asian food and re-living my childhood, we have several Asian recipes and they are incredible! We highly recommend you try our keto butter chicken, and easy cashew chicken even before making these delicious, gluten free potstickers!
Note: We tried steaming these for dumplings and it absolutely is possible, however you should note that the cheese will melt slightly from the steam so you want them to cool and harden a bit prior to picking up and eating!
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Gluten Free Potstickers”
Gluten Free Potstickers | Low Carb, Keto-Friendly!
Ingredients:
Wrapper
- 2 cup Shredded mozzarella cheese
- 2 large egg yolks
Filling
- 8 oz ground pork
- 2 tbsp liquid aminos
- 1 tsp rice wine vinegar
- 1/2 tsp Chinese five spice
- 1/2 tsp ground ginger
- 1/2 tsp minced garlic
Instructions:
- Microwave cheese in a medium bowl for 30-45 second until melted. Add yolks and combine using a spatula. Microwave for an additional 10 seconds and combine fully.
- Pour the cheese yolk mixture onto a greased parchment paper and cover with another piece of greased parchment paper. Roll out the mixture pretty thing with a rolling pin.
- Cut out 12 circles and fill the center of each with your favorite filling (we used cooked ground pork as seen above in the recipe). Fold up the sides to meet in the center at the top and squeeze closed (watch video to see how I did it).
- Place all the complete potstickers on a parchment lined plate and refrigerate for 3-4 hours to allow them to set and harden.
- Heat a pan to medium-high heat and add in 2 tbsp of oil of choice (we used avocado oil). Add the cold potstickers to the heated pan in two batches and allow to crisp on one side before flipping. Once browned on both sides remove and set aside.
- Optional: garnish with sesame oil and sesame seeds.
- Note: You may have to re-microwave the mixture unused when cutting out the potstickers and re-roll it out to make more!
Notes
This recipe makes 12 servings. 1 potsticker per serving.
Net Carbs: 0.50g
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I love Megha. I wish there was more of her and less of Matt yelling at the camera and talking over her.
Haha, fair enough
Hi! Great recipie. Do you have any suggestions for a vegetarian filling? Thank you!
LOTS of great veggie meat products out there, but we’d probably stick to something like faux grounds.
I made these today and they came out GREAT! They were kind of a huge PITA to put together, but no matter how ugly they looked, they cooked up great regardless. So good.
Omg I love this! Please do more asian recipes! I have so many favorite asian dishes that I’m so sad I can’t have because of all the carbs in it. I’m still starting out so I know it’s ok to have a cheat meal and not stress about it. But I would love more asian dishes if you can. Thanks!
I’d love to watch the video, but it has an unskippable ad that is over a minute long! May want to look into a new source for videos…
Can you email me the link to the video?
Thank you so much for this ingenious, game-changing recipe!! Yowza!
What a thrill to be able to make pirogies, gyoza, ravioli, har-gow, tortellini, etc. with these silky, amazing dumpling wrappers. I used super crappy, off-brand mozzarella cheese so it would have nearly no cheese flavor, and this worked well. Bought it at a Grocery Outlet type store.
First batch: Pirogies stuffed with smoked salmon and cream cheese.
Next up: Curried spinach ravioli in pesto sauce.
FYI, if you are not pan-frying the dumplings, you don’t need to freeze them. Pouring warmed sauce over refrigerated dumplings softens them w/o melting.
Thanks again!!
These were amazing! I really doubted that they would b as good as a regular one but i was so wrong! Ive already shares it with some friends. Even my family liked them and hey arent doing keto:)
Hi! Question about the pork filling / mixture. Did you cook it before putting it in the wrapper? Or does it just cook along with cooking the dumpling itself?
It’s pre-cooked 🙂
If these come out right, you just saved my life! Can’t wait to try them… one of my deeply missed dishes. Till now, there’s no substitute for potstickers or popcorn 🙁
Can’t wait to try these! Potstickers are my favorite! One thing I felt I should point out is, Braggs, while yummy, is not coconut. It is made from from soy. Coconut aminos is completely different. Thank you for this recipe! ☺
Braggs does offer coconut aminos, you just have to search for it on Amazon. (maybe an error when creating product link?)
Whole milk or skim mozzerella?
Part skim mozzarella or whole milk?
Make perogies using mashed cauliflower.
GREAT IDEA!
I really wanted to love this recipe, but unfortunately, it didn’t turn out well for me. Perhaps it’s because you used pre-shredded mozzarella, and I used a block that I shredded myself. The “dough” was really moist and it wouldn’t come together well. I couldn’t form them the way Megha did in the video, so I decided to make balls out of them. After putting them in the refrigerator for over 6 hours, I finally put them to crisp up in a pan. Unfortunately, it melted into a cheese and meat glob. Don’t get me wrong, eating melted cheese and meat is never a problem! But when you’re imagining pot stickers, I was sorely disappointed with the end product.
Any thoughts on how I can avoid this problem?
Hey Bindu! Not sure what happened here, but we can only infer it was due to the cheese you used…Not entirely sure here! Sorry it didn’t work though, that stinks!
I don’t use microwave what can I do instead.
I also do not use a microwave. Any ideas?
Double boiler. The reason for the same response is because it is to two different people. Sorry.
Double boiler
Hey! To those who had trouble with the dough – I had the same results my first try but it worked wonderfully my second try! I used pre shredded cheese and microwaved it for much longer, about 50 seconds, flipped the glob of cheese upside down, then 15 seconds. Then I squished the cheese with my hands for a couple seconds, then I added yolks, folded them in and mixed aggressively with my hands. It was messy but nothing I couldn’t wash off. Then I tried my best to make the dumplings quickly and re-microwaved the dough if it got cold for 10 seconds. Hope this helps!
Made these today, absolutely delicious!! I did add Napa Cabbage and Scallions to the pork filling. Turned out nice. Thanks
I’m trying them right now but the cheese mixture falls apart. What am I doing wrong??
What kind of cheese did you use? Fresh or shredded?
Which should we use fresh or shredded? Love your recipes!
Shredded for this one! 🙂
I had the same problem – I used pre-shredded mozza, but had the same results. The cheese mixture was super sticky and fell apart easily. Ended up with meat/cheese blobs that are hardening in the fridge as I type this. Definitely still going to be delicious either way, but my “dough” just wasn’t workable like what I saw in the video.
That happened to me on my first batch, but one the pan heated up more and I let them sit longer they crisped up perfectly!
Oh my gosh Megha, you are a wizard in the kitchen! Can’t wait to try these. I love all your recipes. They are my go-to for making all things keto. I know that your recipes are gonna work and they’ll be delicious every time. I love your podcast and spending Sunday afternoons with your little family. I feel like you might want to know, since your editing, Matt, is usually scrupulous that in your note for steaming the potstickers, “cool” is misspelled. I’m not complaining at all but ya’ll might wanna know. Keep up the good work and keto on!
I’m confused on the Briggs Amino, how is it low carb?
We’re more interested in hearing how it’s not low carb? Legitimately here, the nutrition information is solid for the amount we used. The nutrition info has carbs listed in milligrams, not grams, and there are 1000mg in a single gram. The serving size has 100mg of carbs, meaning it has 1/10th of a carb per serving. Hope this helps!
How important is it to add coconut aminos? I have all other ingriedients. What does it do for recipe??
Hey there Margaret! It’s a flavor additive. Not required. You can sub soy sauce! Best of luck!