Camilla Caton’s recipe for low-carb, high-protein cabbage dumplings is the perfect low-carb substitute for wonton wrappers on a PSMF diet. The little dumplings fry up quickly and make it so easy to keep on track!
Lean chicken breast provides the majority of the energy and protein in this recipe as well as niacin, vitamin B6, choline, phosphorus, and selenium. Spinach and cabbage add folate, vitamin A, C, and K1, as well as a variety of minerals.
The egg white adds protein to the dish, and the soy sauce, sesame oil, ginger, coriander, and lemongrass give it the signature Asian flavour.
One serve provides 273 calories, 39 g protein, 7 g fat, 7 g net carbs and P:E = 2.8.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 800 g (1 small head or 28 oz) cabbage
- 1100 g (38 oz) chicken breast (skinless)
- 1 cup (250 g) egg white
- ½ cup (2 oz) coconut four
- 500 g (17 oz) spinach
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 200 g (7 oz) scallions
- 40 g (1.5 oz) ginger root
- 4 cloves of garlic
- 20 g (0.7 oz) coriander
- 15 g (0.5 oz) lemongrass
- Combine pork, one green onion, garlic, ginger, cilantro, one tablespoon soy sauce, and one teaspoon sesame oil in a medium bowl. Add egg and mix until just combined.
- In a large pot of boiling salted water, blanch cabbage leaves until tender, about 1 minute.
- Cut each cabbage leaf in half lengthwise and remove the core. Place about one tablespoon of pork mixture onto one end of a leaf and roll up tightly, tucking in sides. Repeat with remaining pork and cabbage.
- In a large skillet over medium heat, heat olive oil. Working in batches, add dumplings, seam side down and cook until golden, about 2 minutes.
- Add 1/4 cup water to skillet and cover with lid. Let steam until pork is cooked through, 10 minutes. Repeat with remaining dumplings.
- Combine the remaining 1/3 cup soy sauce, one teaspoon sesame oil, and one green onion in a small bowl.
- Serve dumplings with dipping sauce.