Happy New Year! If your family is anything like our family, your holiday season was full of temptations and treats galore. We were definitely less strict about monitoring the carbs we put in our bodies each day, and we have definitely been feeling puffy and bloated.
But, alas, the holidays are officially over, and we promised ourselves that New Year’s Eve was our “last hurrah” for at least a month. But, we knew it was going to be difficult switching back into a strict Keto mindset after so many carb-filled indulgences over the last month. We didn’t want other same-old boring New Year’s pork and saierkraut. So, this year, we found an awesome recipe for Keto pork and cabbage dumplings on a site called lowcarbingasian.com.
These dumplings are easy to prep and have very little cleanup. Plus, they have less then 1 gram of carbs in each, so you can eat your fill without the guilt (and bloat).
I think it’s safe to say we have found a new not-so-traditional New Year’s tradition in our family.
1 lb ground pork (80/20 preferred)
3 cabbage leaves, chopped
2 shiitake mushrooms, diced
2 tsp fresh garlic paste
1 Tbsp dried ginger
1 stalk of green onion, slices
1 Tbsp heavy whipping cream
1 Tbsp sesame oil
1 Tbsp soy sauce
1/2 cup unflavored pork rinds, crushed
Salt and pepper to taste
3 Tbsp cream cheese, cut into 12 pieces
Preheat oven to 400F. Line cookie sheet with aluminum foil and spray lightly with cooking spray.
Add all ingredients to mixing bowl, except cream cheese. Mix thoroughly with your hands. Use the mixture to form 12 small patties.
Place 1 cube of cream cheese in the center of each party. Close edges around the cube to form a ball. Place on cookie sheet.
Bake at 400F for 20 minutes.