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Ingredients
- Serves 4 people
1 head cabbage
200 g hard tofu
30 g wood ear fungus (diced)
250 g mixed mushrooms (diced, dried shiitake, fresh shiitake, button, portobello)
1 medium onion (diced)
¼ carrot (diced)
2 tbsp binger (diced)
1 bunch spring onions (diced)
1 tbsp soy sauce
1 tsp salt
2 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp sesame oil
½ tbsp white pepper
1 tbsp erythritol
condiments:
condiments
cilantro
chili oil
soy sauce
tooth picks
Keto Mushroom Dumplings
A super healthy vegetarian recipe that is also keto-friendly, these Mushroom Dumplings contain a medley of mushrooms and tofu. For a low carb option, I've used cabbage as the outer skin instead of the usual dumpling wrapper. This dish can be enjoyed two ways - on its own, drizzled with soy sauce and chili oil for extra heat and flavor, or with my Hot & Sour Soup for a festive appetizer for your Chinese New Year dinners.
- Medium
- 30 min
- 30 min
- 15 min
- 4 steps
- 22 Ingredients
- Medium
- 4 steps
- 22 Ingredients
- 30 min
- 30 min
- 15 min
Instructions
-
Boil cabbage
- Fill a large pit with water and bring it to a boil, then place the cabbage in the pot. Close the lid and let it simmer for 10 minutes on low heat. Take out the cabbage and drain. The cabbage will be used as dumpling skin.
-
Prepare mushrooms
- Prepare the assorted mushrooms by removing the stems and dicing them into small cubes. Set aside the mushroom stems to make the stock for the Hot & Sour Soup.
- In a hot pan with a touch of oil, saute the onions with salt. Add in all the other ingredients except for the cabbage and tofu. Continue to saute until cooked. Set aside and let it cool
-
Make dumpling filling
- In a medium sized bowl, use a fork to break the tofu into small pieces, then add the mushroom and onion mixture into the tofu and mix together for the filling of the dumplings.
- Taste the mixture and add some salt or soy sauce if necessary.
-
Wrap dumplings
- Take the cabbage layer by layer, cut the layers to the desired size required to use as a wrap for the mushroom filling and make the dumplings. Use the toothpick to hold the cabbage wrap in place.
Plate and Serve!
To serve, place the dumplings on a plate and drizzle them with cilantro, chili oil and soy sauce. Alternatively, these dumplings can be served with Hot & Sour Soup.
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Ingredients
- Serves 4 people
-
1 head cabbage
-
200 g hard tofu
-
30 g wood ear fungus (diced)
-
250 g mixed mushrooms (diced, dried shiitake, fresh shiitake, button, portobello)
-
1 medium onion (diced)
-
¼ carrot (diced)
-
2 tbsp binger (diced)
-
1 bunch spring onions (diced)
-
1 tbsp soy sauce
-
1 tsp salt
-
2 tbsp fish sauce
-
1 tbsp shaoxing wine
-
1 tbsp sesame oil
-
½ tbsp white pepper
-
1 tbsp erythritol
-
condiments:
condiments
-
cilantro
-
chili oil
-
soy sauce
-
tooth picks
Nutrition
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