low carb : zucchini pork dumplings

Zucchini noodles, zucchini chips, and zucchini fries—I’m sure you’ve all heard of these recipes. But did you know that your all-time favorite summer vegetable can be turned into pork dumplings as well? Yes, you heard it right; zucchini can substitute dough for this scrumptious meal. What’s more is that it is keto, paleo, gluten-free, and whole30 friendly. Now, you don’t have to crave carbs.

Makes: 20 dumplings


  • 12 ounces of roughly-chopped napa cabbage leaves

  • 1 teaspoon salt

  • 1 teaspoon zester-grated fresh ginger

  • ¼ cup minced green onions (white and green parts)

  • ¼ cup finely minced green onions for serving (green parts only)

  • ¼ teaspoon ground white pepper

  • 1½ tablespoons reduced sodium soy sauce, with additional for serving

  • 1 tablespoon rice wine

  • 2 teaspoons sesame oil

  • 5 to 6 medium zucchini (about 1½ inches in diameter)

  • Crushed red pepper flakes for serving


  1. Make sure the oven is preheated to 400 degrees.

  2. Pulse the cabbage until finely minced in the food processor. Put it on a thin towel to absorb moisture then set aside.

  3. Sprinkle the cabbage with salt. Leave it for 10 to 15 minutes.

  4. Remove the excess moisture of the cabbage by holding up the towel, where the cabbage is wrapped, and twisting it on the sink. Make sure you remove about 1/3 cup of moisture, then set aside.

  5. Wipe out the food processor and place the pork, ginger, green onions, pepper, soy sauce, rice wine, and sesame oil inside. Mix the ingredients well while making sure not to over-pulse (or else the mixture will be paste-like.)

  6. Move the mixture to a large bowl then add the cabbage. Mix them thoroughly using your hands, then set aside.

  7. Slice the zucchini into 1/16-inch-thick strips with the use of mandoline. Create a cross shape by putting one strip on top of the other. After which, create an 8-cornered star shape by repeating the same steps with 2 more zucchini strips and placing it on an angled manner.

  8. Fill the center of the zucchini star with 2 tablespoons of filling. Lay the ends of the zucchini over the filling, allowing the ends to meet.

  9. Flip the dumpling over.

  10. Place it on a baking sheet. Repeat the same procedure for the remaining zucchini strips and filling; you should have a total of 18 to 20 dumplings.

  11. Bake for 15 minutes or until the dumplings are firm and the edges become brown and crisp.

  12. Serve the zucchini dumplings with sprinkled green onions and red pepper flakes. Include soy sauce as a dip.

Serving size: 5 dumplings

Net carbs: 10g

Fat: 14.5g

Protein: 16g

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