These keto low carb potstickers are a delicious appetizer or side dish. They are easier to make than traditional potstickers and are enjoyable even if you are not on a low carb diet.
I am very excited to share this potsticker recipe. I have been experimenting with keto appetizers for New Year’s Eve and this one is both tasty and easy. Even my family members not on a keto diet liked eating these.
Instead of traditional flour dumpling wrappers, these potstickers are wrapped with cheese. The cheese makes an excellent wrapper. When melted, it becomes crispy and chewy and holds together well.
How to Make Keto Potstickers with Step by Step Photos
- The cheese slices are first melted in the oven until the edges turn a light brown. Once they reach this consistency, the cheese becomes elastic and easy to fold.
- Working quickly, you will add 1 tbsp of filling to half of the cheese wrapper. Then you fold the other half of the wrapper up to cover the filling.
- The wrappers are then melted again to seal the potstickers.
- To crisp up the wrappers, you can either broil them in the oven or pan-fry the wrappers on the stove. I prefer the pan-fry method as you have more control and can create a more even crispy brown coating.
Keto Cheese Wrapper Tips
- For the type of cheese, I recommend sticking to provolone or mozzarella. These cheese types have a milder flavor so that they don’t overwhelm the potsticker.
- Make sure to use packaged pre-sliced cheese because these cheeses have low moisture content.
- Don’t use fresh mozzarella. It is too wet to make these wrappers.
- If for some reason your cheese wrapper has cooled too much by the time you are done adding the filling and the cheese will no longer stay in a folded position, you can briefly reheat the cheese in the oven for about 1 minute until it becomes more malleable again.
Oven versus Stove
- The initial cheese melting should be done in the oven. If you try to melt the cheese on the stove, it will be very difficult to remove the cheese from the skillet.
- Once the dumplings are folded and sealed, I prefer finishing them off on the stove, but you can also continue cooking them in the oven. If you heat the dumplings in a skillet over the stove, you won’t need any oil to pan fry them because the cheese already has enough oil. You simply let the potsticker cook a few seconds on each side until brown and crispy.
- If you choose to finish them in the oven, set your oven to low broil and let the dumplings cook a few minutes until the cheese wrapper is brown.
- 10 slices provolone or mozzarella cheese
- 1/4 lb ground pork
- 1/3 cup finely shredded cabbage
- 1/2 tbsp sesame oil
- 3/4 tbsp low sodium soy sauce
- 2 tbsp water
- 2 tbsp low sodium soy sauce
- 1/2 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 clove garlic minced
- 1 tsp chili oil
- Preheat oven to 375°F and line 2 baking sheets with parchment paper.
- Place cheese slices onto lined baking sheets, spreading them at least 1 inch apart. Bake in oven for 4-6 minutes or until edges of the cheese slices are brown.
- While the cheese is cooking, prepare the potsticker filling. Add ground pork, cabbage, sesame oil, soy sauce and water to a medium bowl. Mix until everything is evenly combined. The meat should look like a paste.
- Bring a skillet to medium high heat. Add in filling. Cook, crumbling the meat as it cooks, until everything is just cooked. Turn off heat and cover with lid to keep it from getting dry.
- Remove cheese from oven. Working quickly, add 1 tbsp of filling to the top half of each cheese wrapper, making sure to leave about 1/2 inch around the edges free. Bring the bottom half of the wrapper over the filling and up to meet the top half of the wrapper, so that you end up with a folded half circle. Do not be worried if the wrapper does not seal, however it should hold its folded shape. If the wrapper flops back to a full circle, this means your cheese has cooled down too much. (If this happens, you can pop the baking sheet back into the oven and cook for about 1-2 minutes until the cheese is melted and malleable again. Then repeat with the folding and this time the cheese should stay folded.)
- Place dumplings back into the oven and cook for about 2 minutes or until the cheese has melted enough to seal the potstickers.
- At this point, you want to crisp up the rest of the potsticker. This can be done one of two ways.Oven method: Set your oven to low broil. Broil about 2 minutes or until surface of potstickers are brown.
Stove method: Bring a nonstick skillet to medium-high heat. Place a few potstickers into the skillet and pan-fry a few seconds on each side until cheese is brown and crispy. You do not need to add oil to the nonstick pan as there is enough oil from the cheese.
- Serve potstickers while they are warm with dipping sauce. To make the dipping sauce, whisk together all the ingredients. Taste and adjust sauce as needed.
- Slightly adapted from Beauty and the Foodie
- Make sure to use packaged pre-sliced cheese because these cheese slices have less moisture. Do not use fresh mozzarella cheese because it contains too much moisture.
- Square cheese slices also work.
- Please refer to the step by step photos in the post to help guide you with how to wrap the potstickers.
- You can use ground chicken or turkey for the filling in place of ground pork.
- I prefer crisping the dumplings on the stove rather than in the oven.
- If you have questions on the condiment ingredients, I go into detail about most of them in my Chinese Cooking guide.
- Estimated nutrition information does not include dipping sauce.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.