Low Carb Asian Potstickers (Gluten-Free, Keto-Friendly)

Craving the classic bite of crispy, savory Asian potstickers without the carb overload or gluten gut-punch? These Low Carb Asian Potstickers are exactly what you need. With a clever mozzarella-based dough and a juicy, flavor-packed filling, these dumplings deliver all the texture and taste of traditional potstickers—without the compromise. Whether you're keto, gluten-free, or just looking for a cleaner way to enjoy your favorite takeout staple, this recipe is your new go-to.

Why You'll Love These Potstickers

These potstickers aren’t just a healthy alternative—they’re a better version. Here's why:

• Low carb & high protein: Perfect for anyone watching their carbs or boosting protein intake.

• Gluten-free: Safe for celiac or gluten-sensitive eaters.

• Mozzarella dough: Sounds weird, but creates a chewy, tender wrapper that crisps beautifully.

• Customizable filling: Use ground turkey, pork, or plant-based alternatives.

• Freezer-friendly: Batch and freeze for quick meals later.

Ingredients Breakdown

For the Wrapper (Mozzarella Dough)

This dough is stretchy, pliable, and fries or steams to the perfect texture:

• Shredded mozzarella cheese (6 cups): Low-moisture, part-skim works best. Melts smoothly and helps form the dough base.

• Large eggs (6): Helps bind the dough and adds moisture.

• Xanthan gum (3 3/4 tsp): Creates elasticity in gluten-free dough. Guar gum also works.

• Himalayan salt (3/4 tsp): Enhances flavor.

• Lupin flour (1 cup + 2 tbsp): High-protein, low-carb flour that adds structure.

• Cassava flour (1 cup + 2 tbsp): Balances texture and helps the dough hold together.

• Oat fiber (for rolling out): Prevents sticking without adding carbs.

For the Filling

Savory, aromatic, and just the right balance of texture and moisture:

• Ground turkey (1 lb): Lean and high in protein.

• Cabbage (1/2 head, finely chopped): Adds moisture and a slight crunch.

• Umami seasoning (1 tsp): Mushroom powder or Trader Joe's umami blend works great.

• Ground ginger (2 tbsp): Classic dumpling spice.

• Garlic powder (1 tbsp): Adds warmth and aroma.

• Sriracha (1 tsp): Optional heat.

• Sesame oil (1 1/2 tbsp): Toasty, nutty base note.

• Soy sauce or coconut aminos (1 tbsp): Adds salt and umami.

• Chopped scallions (1 bunch): Freshness and sharpness.

• Sugar-free maple syrup or honey (1 tbsp): Optional touch of sweetness to balance the flavors.

For Cooking

• Neutral oil (8 tbsp): For pan-frying (avocado or refined coconut oil recommended).

• Water (5 tbsp): Used for steaming phase.

Instructions

Step 1: Make the Dough

1. Melt mozzarella cheese in a microwave-safe bowl until smooth (about 2-3 minutes, stirring halfway).

2. Mix in eggs, xanthan gum, salt, lupin flour, and cassava flour.

3. Stir and knead until a soft dough forms.

4. Divide into portions. Roll each out between parchment sheets dusted with oat fiber.

Step 2: Prepare the Filling

1. In a skillet, cook ground turkey until mostly browned.

2. Add cabbage, umami seasoning, ginger, garlic powder, sriracha, sesame oil, soy sauce, and sweetener.

3. Stir in scallions and cook until cabbage is soft and mixture is fragrant.

Step 3: Assemble the Potstickers

1. Cut dough into circles using a biscuit cutter or wide glass.

2. Place a heaping teaspoon of filling in the center.

3. Fold and press edges to seal (crimp with a fork if needed).

Step 4: Cook the Potstickers

Pan-Fry + Steam Method (the classic):

1. Heat oil in a nonstick skillet over medium heat.

2. Add potstickers flat-side down.

3. Cook until bottoms are golden brown (2-3 minutes).

4. Add water, cover immediately, and steam for 3-5 minutes.

5. Remove lid and let the bottoms crisp again for 1-2 minutes.

Optional: Steam-Only Method: Place potstickers in a steamer basket lined with parchment and steam for 8-10 minutes.

Tips for Success

• Don't overstuff: Too much filling can cause the dough to tear.

• Seal tightly: Pinch the edges well to keep the filling in place while cooking.

• Serve hot: These are best right out of the skillet.

• Batch cook: Make a double batch and freeze half before cooking.

• Dip smart: Try tamari, coconut aminos, or a homemade soy-free dipping sauce.

Ingredient Substitutions

• Ground meat: Use pork, chicken, or a plant-based alternative.

• Cabbage: Swap with shredded zucchini (squeeze out moisture first).

• Mozzarella: If dairy is a concern, use dairy-free shreds that melt well (like Violife).

• Xanthan gum: Guar gum works in a pinch.

Storage + Freezing

To freeze:

• Place assembled (uncooked) potstickers on a baking sheet in a single layer.

• Freeze until solid, then transfer to a zip-top freezer bag.

To reheat:

• Cook straight from frozen using the pan-fry + steam method.

FAQ

Can I use store-bought wrappers?
Most are not low-carb or gluten-free. This mozzarella dough is worth the few extra minutes.

Can I air-fry these?
Yes. Lightly oil and air-fry at 375°F for 8-10 minutes. Add a quick steam before or after for softer tops.

Do they taste cheesy?
Surprisingly, no. The mozzarella melts into a chewy, neutral wrapper once cooked.

Can I make these dairy-free?
Yes—use dairy-free cheese that melts well and check your other ingredients for dairy content.

Final Thoughts

These Low Carb Asian Potstickers are one of those rare recipes that checks all the boxes: comforting, flavorful, freezer-friendly, and smart. They’re everything you love about takeout dumplings, rebuilt from the ground up to work for your body.

No gluten. No carb crash. Just that perfect, crispy chew with a savory punch inside.

Ready for more recipes like this? Check out the exclusive low-carb + gluten-free creations inside Club Angell for members-only meals that work just as hard as you do.

#LowCarbPotstickers #GlutenFreeDumplings #KetoAsianRecipes #DairyFreeDumplings #BakingAngell

When you are ready to whip up a batch, they are super easy to cook. If you’ve ever cooked a dumpling or potsticker, you can easily cook these. And even if you haven’t, you’ll be an instant pro with this recipe. I can also guarantee that you will probably begin to see this base recipe pop up in many different new recipes to come. Stay tuned for that!

In order to keep this recipe keto and low-carb, I use sugar-free honey or maple syrup in the dumpling filling. My favorite brands are:

• Sukrin Gold Syrup & Honey Alternative

• Mrs. Taste Bee Free Vegan Honey (Zero Sugar)

• Nature’s Hollow Honey Sub Sugar Free

• Lakanto Sugar Free Maple Syrup

The Nature’s Hollow brand can cause a little bit of digestive upset for some people, but not everyone. The other three are really gentle on your stomach. All 4 brands will work great in this recipe.

Low Carb Asian Potstickers

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Yield: 40 potstickers

Author: Brittany Angell

Prep time: 45 MinCook time: 15 MinInactive time: 60 MinTotal time: 2 Hour

Ingredients

Posticker Dough

• 6 Cups Shredded Mozzarella Cheese
• 6 Large Eggs
• 3 ¾ Tsp Xanthan Gum or Guar Gum
• ¾ Tsp Himalayan Salt
• 1 Cup +2 Tbsp (112 grams) Lupin Flour (I like Lupina Brand and Lodi Brand)
• 1 Cup +2 Tbsp (136 grams) Otto Cassava Flour
• Oat Fiber for rolling the dough out

Filling

• 1 lb Ground Turkey
• ½ Head of Cabbage
• 1 Tsp Magic Mushroom Powder
• 2 Tbsp Ground Ginger
• 1 Tbsp Garlic Powder
• 1 Tsp Sriracha Sauce
• 1 ½ Tbsp Sesame Oil
• 1 Tbsp Soy Sauce or Coconut Aminos
• 1 Bunch Scallions, chopped
• 1 Tbsp Sugar-free Honey or Sugar Free Maple Syrup (see note above for top brands!)

For Cooking

• 8 Tbsp Mild Tasting Oil (like avocado oil or refined coconut oil) for cooking the finished dumplings
• 5 Tbsp water

Instructions

1. Place the mozzarella cheese in a microwave safe bowl and microwave on high for about 1 minute. Stir the cheese and set aside for a few minutes to allow it to cool.
2. Once it is no longer super hot, add the eggs and xanthan gum (or guar gum) to the bowl. Using an immersion blender, process until the mixture is smooth. (Note: This can also be done in a food processor.)
3. Add the salt, lupin flour, and cassava flour. Knead until the dough is smooth. It may still be a little bit wet and sticky at this point. Wrap the dough in plastic wrap, or place in a sealed container, and allow it to chill in the fridge for 1 hour.
4. While the dough is chilling, cook the meat in large skillet and add the magic mushroom, ginger, garlic, sriracha, sesame oil, soy sauce, and honey.
5. Once the meat is fully cooked, add the cabbage and scallions to the meat and saute until the cabbage is tender. Set aside and allow the filling to cool.
6. Between 2 sheets of parchment paper roll out the dough to about 1/4 inch thick. Once the dough is rolled out, use a 3 1/2 inch round cookie cutter. If you don’t have a cookie cutter you can use the top of a coffee mug.
7. For each circle of dough, use 1 tsp of the filling in the middle and flatten the filling before closing the dumpling. Note: Make sure the meat of the filling isn’t chunky because it can cause tears in the dough. Also don’t use too much filling because that can also tears in the dough.
8. To close the dumpling, fold the dumpling in half by pinching the top to seal the edge and continue to pinch around the ends until the entire dumpling is sealed. You can create divots by using the end of the spoon or your finger to lightly press into the dough. Repeat until all of the dumplings are done.
9. Over medium heat, heat 3-8 tablespoons of neutral tasting oil, depending on the size of the pan. You want enough oil to have a thin layer at the bottom of the pan.
10. After the oil is hot, add the dumplings making sure they do not touch one another. Cook until one side is golden brown. Then, add 5 tbsp of water to the pan and cover the pan with either a vented lid or another pan.
11. Let the dumpling steam until the sizzling of the oil and water have just about stopped. Flip the dumplings to brown on the opposite side, while allowing the rest of the water to evaporate. Remove the dumplings from the pan and place on a paper towel lined plate to soak up any excess oil.
12. These dumpling are best served with soy sauce, coconut aminos, sesame seeds, and green onions. Enjoy!

Notes:

When freezing the dumplings, make sure to place them on a sheet pan lined with parchment paper. Spread them out so they are not touching, otherwise they will all freeze together. Once they are frozen (usually about an hour) you can then place the dumplings in a bag and then toss them back into the freezer.