Low-Carb Pork & Tofu Dumplings

Ingredients

• 1 lb ground pork (75% lean)
• 1 pack firm tofu, drained and crumbled
• 1 head Napa cabbage
• 3 cloves garlic, minced
• 1/2 cup chives, chopped (or swap green onions)
• 3 tbsp coconut aminos
• 2 tbsp soy sauce (or tamari if gluten-free)
• 1 tbsp sesame oil
• 2 tsp ginger, minced
• Pinch of salt
• Sesame seeds and chopped green onions, for garnish

Directions

• Bring a large pot of water to a boil. Separate the Napa cabbage leaves and blanch 1–2 minutes until pliable. Pat dry and set aside.
• In a large bowl, combine the ground pork, crumbled tofu, garlic, chives (or green onions), coconut aminos, soy sauce, sesame oil, ginger, and a pinch of salt. Mix well.
• Let the filling sit 20 minutes so the flavors meld.
• Place a spoonful of filling onto a cabbage leaf, then roll and fold to seal (like wrapping a burrito).
• Steam the dumplings 15 minutes until fully cooked, or pan-fry in avocado oil until golden brown and cooked through.
• Serve with your favorite dipping sauce.

From Sara Park on Instagram. Napa cabbage stands in for the wrapper. Makes about 20 dumplings.