Craving dumplings but looking for a low-carb option? These Low-Carb Chicken Dumplings wrapped in cabbage leaves are a fantastic alternative to traditional dumplings. Filled with a flavorful ground chicken mixture, these dumplings are juicy, delicious, and packed with bold spices. Paired with a tangy and slightly spicy peanut dipping sauce, this dish is perfect for a light, satisfying meal or as an appetizer. Best of all, it’s low-carb and gluten-free, making it a healthy option without compromising on flavor.
Ingredients:
Dipping Sauce:
- 1 tsp peanut butter
- 1 tsp sriracha sauce
- ½ tsp ginger garlic paste
- ½ tsp tamari soy sauce
- ½ tsp rice vinegar
- 1 tsp fresh cilantro, chopped
- 1 tsp olive oil
- 1 pinch salt
- ½ lime, juiced
Chicken Dumplings:
- 1¼ lbs ground chicken
- 1 tsp salt
- ½ tsp Szechuan pepper
- ½ tsp pandan powder (optional)
- ½ tsp cayenne pepper
- 1 tsp ginger garlic paste
- 1 small red onion (about 4 oz.), grated
- ½ scallion, finely chopped
- 1 tsp fresh cilantro, chopped
- 1 tbsp sesame oil (optional)
- 1 green cabbage (10 large leaves)
Instructions:
Dipping Sauce:
- Mix the Ingredients: In a small bowl, whisk together the peanut butter, sriracha sauce, ginger garlic paste, tamari soy sauce, and rice vinegar. Add the olive oil, fresh cilantro, salt, and lime juice. Stir until smooth and well combined. Set aside for serving with the dumplings.
Chicken Dumplings:
- Prepare the Cabbage Leaves: Fill a sizable pot with water and heat it until it reaches a rolling boil. Blanch the cabbage leaves for 1-2 minutes until soft and pliable. Remove and set aside to cool.
- Make the Chicken Filling: In a large bowl, combine the ground chicken, salt, Szechuan pepper, pandan powder (if using), cayenne pepper, ginger garlic paste, grated red onion, scallion, and cilantro. If desired, add sesame oil for extra flavor. Mix everything together until well combined.
- Assemble the Dumplings: Lay a blanched cabbage leaf on a flat surface. Place about 1-2 tablespoons of the chicken mixture in the center of the leaf. Fold the sides over the filling and roll it up to create a dumpling.
- Cook the Dumplings: Heat a large skillet or steamer over medium heat. If steaming, place the dumplings in a steamer basket and steam for 15-20 minutes, or until the chicken is fully cooked. If pan-searing, heat a little oil in the skillet and cook the dumplings for about 10 minutes, flipping halfway, until the cabbage is tender and the chicken is fully cooked through.
- Serve: Transfer the dumplings to a serving platter and serve warm with the spicy peanut dipping sauce on the side.
Conclusion:
These Low-Carb Chicken Dumplings wrapped in cabbage leaves are a healthy and flavorful alternative to traditional dumplings, providing all the satisfaction without the carbs. The juicy chicken filling, seasoned with aromatic spices and herbs, pairs perfectly with the spicy peanut dipping sauce. This low-carb dish is easy to prepare, versatile, and sure to become a favorite whether you’re following a specific diet or just looking for a lighter meal option!
Low-Carb Chicken Dumplings with a Spicy Peanut Dipping Sauce
Ingredients
- 1 tsp peanut butter
- 1 tsp sriracha sauce
- ½ tsp ginger garlic paste
- ½ tsp tamari soy sauce
- ½ tsp rice vinegar
- 1 tsp fresh cilantro chopped
- 1 tsp olive oil
- 1 pinch salt
- ½ lime juiced
- 1¼ lbs ground chicken
- 1 tsp salt
- ½ tsp Szechuan pepper
- ½ tsp pandan powder optional
- ½ tsp cayenne pepper
- 1 tsp ginger garlic paste
- 1 small red onion about 4 oz., grated
- ½ scallion finely chopped
- 1 tsp fresh cilantro chopped
- 1 tbsp sesame oil optional
- 1 green cabbage 10 large leaves
Instructions
Dipping Sauce:
- Mix the Ingredients: In a small bowl, whisk together the peanut butter, sriracha sauce, ginger garlic paste, tamari soy sauce, and rice vinegar. Add the olive oil, fresh cilantro, salt, and lime juice. Stir until smooth and well combined. Set aside for serving with the dumplings.
Chicken Dumplings:
- Prepare the Cabbage Leaves: Fill a sizable pot with water and heat it until it reaches a rolling boil. Blanch the cabbage leaves for 1-2 minutes until soft and pliable. Remove and set aside to cool.
- Make the Chicken Filling: In a large bowl, combine the ground chicken, salt, Szechuan pepper, pandan powder (if using), cayenne pepper, ginger garlic paste, grated red onion, scallion, and cilantro. If desired, add sesame oil for extra flavor. Mix everything together until well combined.
- Assemble the Dumplings: Lay a blanched cabbage leaf on a flat surface. Place about 1-2 tablespoons of the chicken mixture in the center of the leaf. Fold the sides over the filling and roll it up to create a dumpling.
- Cook the Dumplings: Heat a large skillet or steamer over medium heat. If steaming, place the dumplings in a steamer basket and steam for 15-20 minutes, or until the chicken is fully cooked. If pan-searing, heat a little oil in the skillet and cook the dumplings for about 10 minutes, flipping halfway, until the cabbage is tender and the chicken is fully cooked through.
- Serve: Transfer the dumplings to a serving platter and serve warm with the spicy peanut dipping sauce on the side.