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 wanted this to work soooooo badly! I was actually giddy when Friday rolled around… EPIC fail. ? the dough did not come together, tried three times. Finally got some together and the dough was almost grainy? It was never smooth like the video. It seems this is a common problem. Any way we can see the cheese you used, I really would like to problem solve and make this work.
Could you air fry these after they cooled?
Sure!
Question I didn’t see if it had been asked. The mixture you Putin the cheese was raw? Or already cooked pork? I am wondering if when you pan fry it if it gives it enough time to cook meat?! Thank you I cannot wait to try these! I just bought your cook book!!!
Great post. I used to be checking continuously this weblog and I am impressed!
Extremely useful information particularly the closing section 🙂 I care for such information much.
I was seeking this certain information for a very lengthy time.
Thank you and best of luck.
Is the nutrition listed for a single potsticker?
Yes!
I’ve found I need to use whole mill mozzarella to make these kinds of doughs work!
Could these be made without the microwave? Just stovetop?
Yes!
Do you still let them sit if you are going to steam them?
Hmm not sure, but you could try either way!
Microwave? You know microwave ovens are banned in many countries all over the world because of what it does to the food? I get that it is easy, but it is almost as easy on a stovetop. I enjoy your site. Just surprised that you use a microwave.
The claim that other countries have banned Microwaves because of what it does to food is a myth.
Also, I suggest you read this article from Harvard Medical school talking about the loss of nutrients in microwaving.
https://www.health.harvard.edu/staying-healthy/microwave-cooking-and-nutrition
I am not trying to be mean, but maybe you should do some research before you judge people for using a microwave. It is a common misconception that microwaves destroy nutrients so you can be forgiven for not being correct. No need for the judgment though.
What sauce are you dipping these in?
Soy sauce!
My goodness! I’m going to try almost every recipe. You guys really have it figured out. I’m 10 lbs. down and feeling happy I may fit into my honeymoon clothes! One thing I’d ask you to do is avoid using Jesus name as an epithet in your videos. I just love Him. Thanks so much!
Made these per instruction and couldn’t get the pork inside the dumpling cooked through before the cheese dumpling burned. Do you cook the pork first?
Yes! Always cook the meat first. We show it in the video as well. Sorry that wasn’t made clear – I just adjusted it.
Have you ever added anything to bind the pork before stuffing the dumpling?
We haven’t had the need to but it would be interesting to try. What are you thinking for a binding agent?
I didn’t watch the video bc the directions were clear enough…turns out, you were supposed to COOK the filling before putting it in the potsticker. What a waste… -_________-
Great recipe!
Do you think these would work if frozen/defrosted?
Would you make them, freeze, then cook OR make, cook, freeze, reheat
Thanks!
We’d guess no, but that’s because cheese melts at WAY quicker rate than the insides would cook. We’d say if you freeze, thaw them overnight in a bowl and THEN try cooking instead of cooking frozen.
I just took these out of the fridge to fry up an d am realizing that the pork should have probably (definitely?) been pre-cooked. My bad for not realizing that ahead of the game or seeing it more closely in the video but maybe you could update the recipe to reflect that the pork is cooked when it gets stuffed into the dumplings so no one else makes a bonehead move like me. I’m going to try to salvage them by pre cooking in the toaster oven but I’m not super hopeful…
LET US KNOW how it turned out. So sorry for the confusion.
I also was just about to stuff them but decided to read the comments first. Just waiting for the pork to cool now 🙂
Hi Megha (and Matt) ??
These look great and easy enough to make ?
And btw: Jesus Christ says youre both totally amazing and He loves you both SO MUCH!
????
What a nice way to point out the JC bomb in the video. I love ketonconnect and the JC at the end of her video bummed me out. But He loves ketoconnect too!! And I firmly believe the keto diet is a gift from God which makes these guys his ministers!!
Was wondering if you have a low carb low sugar peanut sauce as mentioned?
We have this recipe.
These look so yummy! Any suggestions for a sheep or goat cheese that would have the same qualities as mozzarella? I can’t do cow’s dairy. I’ve been able to adapt a lot of recipes with sheep or goat options, but mozzarella seems to evade me. Thanks!
I’ve never come across one. I’ll be on the lookout now though.
Omgerd drfinitly making these next week yummm this might fix my craving for gyoza! Thanks guys