Easy Keto Potstickers with Asian Dipping Sauce

28 April, 2019 by Stacey 35 Comments

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Easy Keto Potstickers with Asian dipping sauce is a very delicious, low carb, gluten-free, creative way to easily make Asian-style potstickers.

I’m so excited to share this new favorite recipe with you! They taste very similar to the Gyoza dumplings that you would get in a restaurant!

My whole family (they are not on a keto or low carb diet) was absolutely over the moon for this recipe.

My daughter (a self-proclaimed gourmet foodie), who is very particular about her Asian food, said she could eat these potstickers all day!

This yummy idea sparked when I was making the keto blackberry cheese danish turnovers recipe using the cheese shells as a turnover dough.

Suddenly, I thought about making Asian dumplings, which is weird, right?

I just knew that the cheese shells would also make brilliant potstickers.

I never made low carb potstickers or dumplings in the past while being on a keto low carb diet because I did not want to mess with folding any tricky low carb dough that would possibly drive me to insanity, lol.

Easy Keto Potstickers with Asian Dipping Sauce - Beauty and the Foodie (2)

So, instead of using a low-carb dough, which is always difficult to work with, I used the melted cheese slices as a potsticker dough, and boom, an easy keto potsticker was born.

The potstickers turned out so good and they were so simple to make and were fantastic with the Asian style dipping sauce.

Easy Keto Potstickers with Asian Dipping Sauce - Beauty and the Foodie (3)

Be sure to use the Mozzarella pre-sliced cheese but not the fresh Mozzarella (creamy type cheese). You can also use Monterey Jack cheese slices if you can't find the pre-sliced

Mozzarella cheese.

Also, be sure to use white vinegar and not rice vinegar in the sauce. I know it is not what is used in Asian foods, but some brands of rice vinegar contain carbs and white vinegar is carb-free!

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Easy Keto Potstickers with Asian Dipping Sauce

Ingredients:

Potstickers:

⅛ of a small green cabbage, finely diced (about a ⅓ cup)
8 slices Mozzarella cheese (not fresh Mozzarella), or can also use Monterey Jack cheese slices
¼ lb ground pork or ground chicken
2 clove garlic, minced
1 tablespoon minced green onion
1 teaspoon minced fresh ginger
2 teaspoons coconut aminos or tamari sauce
2 teaspoons toasted sesame oil

Dipping Sauce:

2 tablespoon coconut aminos or tamari sauce
2 tablespoon organic white vinegar (not rice vinegar)
¼ teaspoon chili oil * optional

Directions:

Preheat oven to 375℉ (190 ℃) and line 2 baking sheets with parchment paper (not wax paper). Arrange mozzarella cheese slices on parchment paper (4 slices on each sheet) with enough space in between each slice so they won't melt into each other. Set aside.
In a frying pan over medium high heat brown ground pork or chicken. Add sesame oil, coconut aminos or tamari sauce, minced garlic, diced cabbage, minced ginger, and green onion and saute until fragrant (about 2 to 3 minutes).
Turn heat down to lowest setting, cover and simmer for 2 minutes. Turn off heat but leave the lid on to keep warm.
Place baking sheets with cheese into the preheated oven and bake for 4 to 6 minutes or until the edges of cheese are browning. *Leave the oven on, as these will return to the oven later.*
Remove from oven and let cheese cool for a couple of minutes to firm but not completely harden.
Add 2 teaspoon of meat cabbage filling to the center of each cheese slice and fold one corner of cheese over to the opposite corner pressing down firmly to make a triangle shape. The potstickers won’t seal at the edges but they only need to stay folded over as the edges will seal in the oven heat when returned to the oven.
Once all are folded over, return to the 375 ℉ oven and bake for 2 to 3 more minutes or until edges of potstickers have melted together to seal.
Remove from oven and let cool just until the cheese shell is firm enough to pick up the potsticker and have it keep its shape without bending.
In a small bowl mix all the dipping sauce ingredients together and serve with potstickers.

Nutritional Data: Yield: 8 potstickers, Amounts per 1 potsticker- Cal: 143, Carbs: 1.5g, Net Carbs: 1.5g, Fiber: 0g, Protein: 8g, Fat: 11g, Saturated Fat: 5g, Sugars: 1g, Sodium: 270mg.

Printable Recipe Card Below:

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Easy Keto Potstickers with Asian Dipping Sauce Recipe

Stacey

Easy keto potstickers with Asian dipping sauce is a very delicious, low carb, gluten-free, creative way to easily make Asian style potstickers that taste very similar to the Gyoza dumplings that would get in a restaurant!

4.77 from 42 votes

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course appetizers, keto, keto potstickers, ketogenic, low carb, potstickers

Cuisine appetizer, Asian, Gyoza, Japanese, keto potstickers, low carb potstickers

Servings 8

Calories 143 kcal

Ingredients

Potstickers:

⅛ of a small green cabbage finely diced (about a ⅓ cup)
8 slices Mozzarella cheese not fresh Mozzarella, or can also use Monterey Jack cheese slices
¼ lb ground pork or ground chicken
2 clove garlic minced
1 tablespoon minced green onion
1 teaspoon minced fresh ginger
2 teaspoons coconut aminos or tamari sauce
2 teaspoons toasted sesame oil

Dipping Sauce:

2 tablespoon coconut aminos or tamari sauce
2 tablespoon organic white vinegar not rice vinegar
¼ teaspoon chili oil * optional

Instructions

Preheat oven to 375℉ (190 ℃) and line 2 baking sheets with parchment paper (not wax paper). Arrange mozzarella cheese slices on parchment paper (4 slices on each sheet) with enough space in between each slice so they won't melt into each other. Set aside.
In a frying pan over medium high heat brown ground pork or chicken. Add sesame oil, coconut aminos or tamari sauce, minced garlic, diced cabbage, minced ginger, and green onion and saute until fragrant (about 2 to 3 minutes).
Turn heat down to lowest setting, cover and simmer for 2 minutes. Turn off heat but leave the lid on to keep warm.
Place baking sheets with cheese into the preheated oven and bake for 4 to 6 minutes or until the edges of cheese are browning. *Leave the oven on, as these will return to the oven later.*
Remove from oven and let cheese cool for a couple of minutes to firm but not completely harden.
Add 2 teaspoon of meat cabbage filling to the center of each cheese slice and fold one corner of cheese over to the opposite corner pressing down firmly to make a triangle shape. The potstickers won’t seal at the edges but they only need to stay folded over as the edges will seal in the oven heat when returned to the oven.
Once all are folded over, return to the 375 ℉ oven and bake for 2 to 3 more minutes or until edges of potstickers have melted together to seal.
In a small bowl mix all the dipping sauce ingredients together and serve with potstickers.