There’s something timeless about dumplings. They remind us of family dinners, warm kitchens, and the comfort of food that feels like a hug. Traditionally, dumplings can be heavy with flour and carbs, but this recipe offers a lighter, low-carb twist while keeping all the comfort you crave.
I chose this recipe because it combines the heartiness of ground pork with the freshness of herbs, wrapped in a low-carb dough that still gives you that satisfying bite. The savory mushroom cream sauce ties everything together, making it a dish that feels indulgent but stays friendly to a low-carb lifestyle. It’s perfect for those nights when you want a little comfort without going overboard.
Ingredients
For the dumplings:
1 lb ground pork
2 cloves garlic, minced
2 green onions, finely chopped
2 tbsp fresh parsley, chopped
1 tsp fresh thyme (or ½ tsp dried)
1 egg
Salt and black pepper, to taste
For the low-carb dough:
1 ½ cups almond flour
2 cups shredded mozzarella cheese
2 tbsp cream cheese
1 egg
For the savory sauce:
2 tbsp olive oil
1 small onion, finely diced
1 cup mushrooms, sliced
2 cloves garlic, minced
1 cup chicken or vegetable broth
½ cup heavy cream
1 tsp soy sauce (or coconut aminos for lower carb)
Salt and pepper, to taste
Fresh parsley for garnish
Instructions
Prepare the dough:
In a microwave-safe bowl, melt mozzarella and cream cheese together. Stir until smooth.
Mix in almond flour and egg until a dough forms. Set aside.
Make the filling:
In a bowl, combine pork, garlic, green onions, parsley, thyme, egg, salt, and pepper. Mix well.
Form the dumplings:
Roll out the dough between two sheets of parchment. Cut into small circles.
Place a spoonful of pork mixture in the center of each circle, fold, and pinch edges to seal.
Cook the dumplings:
Heat a skillet with a little oil. Brown the dumplings for 2–3 minutes per side. Remove and set aside.
Make the sauce:
In the same skillet, sauté onion, mushrooms, and garlic until softened.
Stir in broth, cream, and soy sauce. Simmer until thickened slightly. Season with salt and pepper.
Combine:
Add dumplings back into the skillet, spoon sauce over the top, and let simmer for 5–7 minutes until pork is fully cooked.
Serve:
Garnish with fresh parsley and serve warm with the rich sauce.
Note: These dumplings are delicious on their own, but you can also serve them over sautéed spinach, cauliflower rice, or zucchini noodles for an even heartier low-carb meal. You can make the dumplings ahead of time and freeze them—just cook straight from frozen and simmer in the sauce a little longer until fully cooked through.
