INGREDIENTS

Pot Sticker Filling – I used Epicurious.com‘s Pork Pot Stickers recipe, link below

  • ¼ small head Napa cabbage, finely chopped (about 2 cups)

  • 1 teaspoon of kosher salt

  • ⅓ pound ground pork (I used 80/20)

  • 1 tablespoon fresh ginger, minced

  • 2 tablespoons carrot, minced

  • 2 scallions, thinly sliced

  • 2 cloves garlic, minced

  • 1 tablespoon soy sauce (or liquid or coconut aminos)

  • 2 teaspoons sesame oil

  • ½ egg, lightly beaten (the other ½ will be used for sealing the potstickers)

Wrappers and Frying

  • 2 sheets of Cut Da Carb Flatbread (see pictures below on how to cut)

  • 1-2 tablespoon of oil for frying (I use avocado oil)

  • ¼-½ of water, depends on whether you cook all your pot stickers in one batch

Dipping Sauce

  • 2 tablespoons of soy sauce (or liquid or coconut aminos)

  • 1 tablespoon of rice vinegar

  • 1 teaspoon of sesame oil

  • 1 scallion, thinly sliced

  • red pepper flakes

DIRECTIONS

  1. In a bowl, combine all of the pot sticker filling ingredients – the Epicurious.com recipe instructions include salting the cabbage, but I had no issues with too much moisture in the filling.

  2. Place a spoonful of filling on the Cut Da Carb strip and fold the pot stickers as shown below- use the remaining egg to seal your pot sticker

  3. Heat 1 tablespoon of oil over medium heat in a large skillet – you’ll need a skillet that has a lid!

  4. Place the pot stickers seam side down and cook for 2-3 minutes until lightly browned

  5. Pour ¼ cup of water into the skillet and cover

  6. Allow pot stickers to steam for 6 minutes – this will allow the filling to cook and the bottoms will continue to brown

  7. Remove the lid and turn the pot stickers over and continue frying until crisp

  8. Combine all of the dipping sauce ingredients in a small bowl

  9. Serve the pot stickers with dipping sauce while hot to ensure maximum crispiness.

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