These low-carb zucchini pork dumplings, use zucchini in place of dough. They are so dang good, you won’t miss the carbs! They are also keto, paleo, gluten-free and whole30 friendly!

Zucchini Pork Dumplings

These zucchini pork dumplings are low carb and super yummy! You can serve these as an appetizer or as your main dish.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Appetizer, Dinner
Cuisine: American, Asian
Keyword: asian pork dumplings, gluten free dumplings, low carb dumplings, pork dumplings, Zucchini Pork Dumplings
Servings: 4
Calories: 240kcal


  • 12 oz. Napa cabbage leaves, roughly chopped
  • 1 tsp. Salt
  • lb. Ground pork
  • 1 tbsp. Grated fresh ginger, using a zester
  • ¼ cup Minced green onions, white and green parts,
  • ¼ cup finely minced, green parts only, for serving
  • ¼ tsp. Ground white pepper
  • tbsp. Reduced sodium soy sauce, plus more for serving (or coconut aminos for gf, whole30, paleo)
  • 1 tbsp. Rice wine
  • 2 tsp. Sesame oil
  • 5-6 Medium zucchini, about 1½ inches in diameter
  • Crushed red pepper flakes, for serving


  • Preheat the oven to 400 degrees.
  • In a food processor, add the cabbage and pulse until finely minced. Set aside on a large, thin kitchen towel in the sink.
  • Sprinkle with salt and let stand for 10 to 15 minutes.
  • Wrap the cabbage up in the towel and wring out excess moisture over the sink (should eliminate about ⅓ cup of moisture). Set the cabbage aside.
  • Meanwhile, wipe out the food processor and add in the pork, ginger, green onions, pepper, soy sauce, rice wine, and sesame oil and pulse to mix the ingredients well, being careful not to over-pulse. (You don’t want the mixture to become paste-like.)
  • Transfer to a large bowl and add the cabbage. Mix together with your hands to combine thoroughly. Set aside.
  • Using a mandoline, slice the zucchini into 1/16-inch-thick strips. Set 1 strip down and then set another one down on top of it to create a cross shape. Repeat with 2 more zucchini strips on an angle to create an 8-cornered star shape.
  • Spoon about 2 tablespoons of filling onto the center of the zucchini star. Bring the ends of the zucchini together, laying them over the filling.
  • Flip the dumpling over so the seam side is down.
  • Arrange on a baking sheet and repeat with remaining zucchini strips and dumpling filling, lining them up on the baking sheets as you go.
  • You should create 18 to 20 total dumplings.
  • Bake for 15 minutes, or until dumplings are firm and edges start to brown and crisp up.
  • Transfer the zucchini dumplings to serving platters, and sprinkle with green onions and red pepper flakes.
  • Serve with soy sauce.


Serving: 5 dumplings, Calories: 240kcal

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories240
  • % Daily Value *
  • Total Fat 14.5g 23%
    • Saturated Fat 4g 20%
  • Cholesterol 51mg 17%
  • Sodium 616.5mg 26%
  • Total Carbohydrate 12g 4%
    • Dietary Fiber 2g 8%
    • Sugars 5.5g
  • Protein 16g 32%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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    Written by Lisa Yarde

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