Keto Zucchini Pork Dumplings. To be real, the name might sound kinda trendy, but if you’re here, you probably want something tasty that won’t blow up your carb count for the day. And if you ever found yourself staring at a pile of zucchini after swearing you’d only eat two and then buying a whole bag (happened to me twice last summer), this is honestly a lifesaver. Plus, who doesn’t get a little excited about dumplings that actually fit into a keto meal plan? Oh, and this isn’t just a “sneak-in-some-veggies” dish — these dumplings are legit craveable.
Tips and Variations
Before you fire up that pan, let’s talk about some stuff I wish I’d known before my third try. First, don’t skip salting your zucchini ribbons. You need to sweat some water out. Trust me, soggy dumplings are just… sad. Oh, and I’m obsessed with tossing in a little sriracha or chili oil for some zing. If you’re feeling adventurous or just want to clean out the fridge, why not toss in finely chopped mushrooms, scallions, or even a little garlic? Not feeling pork? Ground chicken or turkey works too, and even tofu for my veggie pals (but marinate it, otherwise, it’ll taste like air). There are no dumpling police. Stuff what you like.
“These dumplings surprised me! I’m not even doing keto, but these have become my go-to party snack. Nobody ever guesses the skin is zucchini — it’s magic.”
— Taylor C., real-life dumpling thief
The Secret to Making Zucchini Gyoza
Alright, folks, here’s what separates your dumplings from a limp pile of veggies. The secret is in the prep. You’ve gotta slice that zucchini thin. Paper thin. I’ve ruined more than a few trying to eyeball it. Use a mandoline slicer if you have one. If not, just be careful and patient. Stack two slices to make your dumpling wrapper sturdy. This helps hold the pork filling and keeps everything from blowing out the sides. Nothing worse than losing precious filling mid-flip. Also, pat those slices dry. Give them a gentle squeeze, even. Getting out all that excess water stops the dreaded mush factor. And chill the wrappers for a few minutes in the fridge — it makes them easier to work with (so they don’t stick together in a weird zucchini hug). Give your pork mixture a little taste before wrapping everything, just to make sure it’s seasoned well. Raw, of course, isn’t fun to taste, but you can microwave a tiny bit if you want.
Accidental Zucchini Recipe: Pan-fried Dumplings
No joke, the best pan-fried Keto Zucchini Pork Dumplings I ever made were actually an accident. I overfilled the wrappers (got greedy), sorta crammed them into the skillet, then forgot about them because my kid dropped a cup of water on the carpet. Came back to bubbling dumplings, and the crispy bits at the bottom? Legendary. The trick is not to rush the pan fry. Let them get that golden crisp. If you’re scared of burning, just keep the heat medium and peek underneath with a spatula. When you can’t wait any longer, add a tiny splash of water, cover, and let them steam to finish cooking the pork. Takes about seven to ten minutes, but you’ll see them puff up a little. Extra tip: serve straight outta the pan if you like that crunch. It’s honestly the best part.
Not your typical Zucchini Recipe
I know, most zucchini recipes scream bland or “why is this so squishy?” Not here. Using zucchini as dumpling wrappers almost feels illegal — it’s like having your cake and eating it too, but healthier. Keto Zucchini Pork Dumplings have a texture and flavor that doesn’t even remind you of vegetables. Non-keto eaters? They’ll literally fight you for them. I once brought these to a potluck, and nobody could believe I hadn’t used flour or rice wrappers. So, yeah, it’s fun to surprise your friends. And hey, if you want to level up, you can dip them in a little coconut aminos or your favorite Asian dipping sauce. Seriously, so good.
Low Carb Chow Mein Recipe with Zucchini Noodles
Now, if you end up with leftover zucchini after making your Keto Zucchini Pork Dumplings, let’s pivot to another crowd-pleaser. Chop up the scraps or spiralize whatever’s left (I use one of those hand-crank things) and make yourself a killer low-carb chow mein. Quick and dirty how-to:
- Toss zucchini “noodles” in a hot pan with a bit of oil, ginger, and garlic.
- Throw in your favorite protein — shrimp, more pork, tofu, whatever.
- Add some low-sodium soy sauce, chili flakes, and a drizzle of sesame oil.
- Fry everything together for about three minutes so the noodles still have a good bite.
It’s a total cheat code on nights when you need a filling dinner but can’t deal with a million steps. My family actually thinks it tastes like takeout (if only cleanup was as easy).
Common Questions
Can I prep these dumplings ahead of time?
Absolutely. Make them, then stick them on a tray in the fridge. Just cook fresh for best results (rewarmed zucchini gets soggy, and that’s just… ew).
How do you keep the “wrapper” from falling apart?
Double up on the zucchini slices and make sure you get as much water out as possible. A chill in the fridge helps too.
Substitute for pork in the filling?
Ground chicken, turkey, even crumbled tofu for a vegan spin. Spice it up so it’s not boring, though.
What’s the best dip for these dumplings?
Honestly, my favorite is a simple mix of soy sauce, rice vinegar, and a little chili oil. Sesame oil gives it a nice aroma, too.
Can I bake instead of pan fry?
Sure, you can, but broil at the very end for a better texture. Honestly, pan-frying is still way crispier.
Dive In and Get Cooking
So, there you go. Keto Zucchini Pork Dumplings — not just for dieters, but for anyone wanting fun and healthy food. Don’t let the zucchini part scare you; these are a wild card that’ll trick even the pickiest eaters. If you want some more inspo or just want to compare notes, check out these Low-Carb Zucchini Pork Dumplings – Skinnytaste. They’ve got a handy run-through and more tips. And, for pure dumpling nerding, I love stalking these low … Facebook posts for some creative filling ideas. Alright, time for you to roll up your sleeves and give zucchini a new purpose. Your taste buds (and maybe your jeans) will thank you.
Keto Zucchini Pork Dumplings
Ingredients
Dumpling Wrappers
- 2 medium zucchini Thinly sliced to make wrappers
Filling
- 1 lb ground pork Can substitute with ground chicken or turkey
- 1 tbsp soy sauce For seasoning
- 1 tsp sriracha Optional, for a spicy kick
- 1 clove garlic Minced, for flavor
- 1 tbsp green onion Chopped, for additional flavor
Instructions
Preparation
- Slice the zucchini into paper-thin slices, preferably using a mandoline slicer.
- Salt the zucchini slices and let them sit for about 10 minutes to sweat out excess water.
- Pat the zucchini slices dry with a paper towel.
Filling
- In a bowl, mix the ground pork with soy sauce, sriracha, minced garlic, and chopped green onion.
- Taste the filling to ensure it’s seasoned properly.
Assembly and Cooking
- Stack two slices of zucchini together to create a sturdy wrapper.
- Add a small amount of the pork mixture into the center of the zucchini stack.
- Fold the zucchini over the pork to form a dumpling shape.
- Heat a skillet over medium heat and add a little oil.
- Add the dumplings and cook until they are golden brown, about 5-7 minutes.
- Add a splash of water, cover the skillet, and steam for an additional 2-3 minutes to finish cooking the pork.
