Low Carb Keto Chicken Potstickers

Low Carb Keto Chicken Potstickers

I should apologize in advance. 

I am about to do a food gush post.  I'm really sorry, but it's going to be wall to wall gush from here on out.  

But I can't help it. 

These potstickers are so good!  They are one of the most delicious things I've ever made.  For reals.

 Low Carb Keto Chicken Potstickers Recipe

To make these little dumplings, I repurposed the fathead dough I used for my pierogi recipe.  (I just figured, "A dumpling is a dumpling.")  The dumplings take on a completely different character when they are stuffed with Asian flavored ground chicken and vegetables.  Dunk them in a chili dipping sauce and they are good to go.  

 Low Carb Keto Chicken Potstickers Recipe

Self high five!     


Liz Lemon Self High Five Gif
 Low Carb Keto Chicken Potstickers Dumplings Recipe

Low Carb Chicken Potstickers



  • 3 leaves cabbage, minced

  • 2 cloves garlic, minced

  • 1 bulb ginger (20g), minced

  • 2 scallions including dark green ends, sliced

  • 3/4 pound ground chicken

  • 1 large egg

  • 1/4 teaspoon Better Than Bouillon

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon coconut aminos (or soy sauce)

  • 1 tablespoon blanched almond flour

  • 2 tablespoon olive oil

  • 1 teaspoon sesame oil


  • 2 cups super fine almond flour

  • 2 cups shredded part-skim mozzarella cheese

  • 1/4 cup butter

  • 1 large egg

  • 1 large egg yolk

dipping sauce:

  • 1 tablespoon coconut aminos (or soy sauce)

  • 1 tablespoon vinegar

  • 1/2 teaspoon chili oil


For the filling:

1.  In a large bowl, mix together the minced cabbage, garlic, ginger, scallions, ground chicken, egg, Better Than Bouillon, salt, pepper, almond flour and coconut aminos. Knead the meat mixture with your hands until all of the ingredients are smoothly mixed together.

2.  Add 1 tablespoon olive oil to a large frying pan. Cook the filling on medium heat for several minutes until fully browned and cooked through. Remove from heat and add to a bowl to cool.

For the dough:

3.  Microwave the butter and mozzarella cheese for the dough on High for 1 minute. Stir and cook for one minute more. The cheese and butter should be melted and able to be combined. If you need to, add a minute or too more.

4.  Allow the cheese to cool for 2 minutes and then mix in the egg and egg yolk. Mix until smooth.

5.  Mix in the almond flour to form a soft dough. Knead a few times to make sure that the dough is fully blended.

6.  Place the dough between 2 pieces of parchment or wax paper. Roll out the dough until it is quite thin, about 1/8 of an inch. Use a circle cookie cutter or a glass to cut 3 1/2" circles out of the dough. Ball up the remaining dough and repeat the process again.

7.  Drop a tablespoon of filling on each circle of dough. Carefully fold the dough in half and seal the edges by pressing down with your fingers.

8.  Wipe down your frying pan. Add 1 tablespoon olive oil and 1 teaspoon sesame oil and heat the pan on medium.

9.  Add the potstickers to the pan in batches, 9 or so at a time. Brown on both sides, 1-2 minutes each side. Just remember that the dough is made of cheese, so you need to handle it very gently when it's hot.

For the dipping sauce:

10.  Whisk the dipping sauce ingredients together and serve.



NUTRITIONAL INFO: Serving Size: 3 potstickers Calories 449 Fat 37g Protein 27g Carb 11g Fiber 4g Net Carbs 7g

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