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Asian-flavored Ground Pork Dumpling Pie

Louise Hendon | January 27

This ground pork recipe is a great choice for an appetizer or entree. It will take about 10 minutes to prepare all the ingredients and another 20 to cook them properly so it’s a really quick and easy recipe that can impress your loved ones while keeping their tummy satisfied.

If you don’t want to go through the hassle of cooking the egg wrap, you can omit it and just cook the filling by itself. Use your hands to form small flat patties from the meat mixture and pan-fry them to enjoy as appetizers.

Although the ground pork dumplings can be served like this, I suggest you add some dipping sauce to this equation to make it even more interesting. If you don’t know where to start when making your own sauces, here’s a list with 33 Keto Sauces And Dressings That Are Sure To Impress to get it started. I personally prefer to serve this ground pork dumplings with BBQ Sauce or the simple and tasty Tomato Sauce, but find out what you like.

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Asian-flavored Ground Pork Dumpling Pie


  • Author: Louise Hendon
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 4 servings 1x
  • Category: Dinner, Lunch
  • Cuisine: Asian

Ingredients

For the filling:

  • 1/2 lb (225 g) ground pork
  • 1 egg, whisked
  • 1 cup Chinese chives (or replace with napa cabbage), diced
  • 2 cloves of garlic, minced or finely diced
  • 1 teaspoon fresh ginger, minced or finely diced
  • 2 Tablespoons tamari sauce or coconut aminos
  • Salt, to taste
  • 2 Tablespoons avocado oil, to cook with

For the egg wrap:

  • 2 Tablespoons coconut oil, to cook with
  • 4 eggs, whisked

Instructions

  1. Mix all the filling ingredients together in a bowl. 
  2. In a separate bowl, whisk the eggs together.
  3. Add oil to a frying pan and make 2 thin egg pancakes with the whisked eggs.  Place the first on a plate but leave the second in the frying pan but turn off the heat.
  4. In a separate frying pan, add in the avocado oil and then make a flat patty with the meat mixture and pan fry it.  Flip the patty so that it’s browned on both sides.  Once the meat is cooked, place onto the egg pancake that’s still in the frying pan.  Place the other pancake on top and press down the edges of the egg pancakes to seal them up.
  5. Cook for another 3-4 minutes, slice and serve.

Nutrition

  • Calories: 276
  • Sugar: 0g
  • Fat: 21g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 20g
Louise Hendon

Louise holds a Bachelors and Masters in Natural Sciences from Cambridge University (UK). She attended Columbia University for her JD and practiced law at Debevoise & Plimpton before co-founding Louise's Foods, Paleo Living Magazine, Nourishing Brands, & CoBionic. Louise has considerable research experience but enjoys creating products and articles that help move people just a little bit closer toward a healthy life they love. You can find her on Facebook or LinkedIn.