Keto Pizza Dumplings: The "Million-Dollar" Steamed Fusion

https://www.youtube.com/watch?v=-7-74MzcHsA&t=46s

Dave, this recipe is a massive level-up for your channel. By combining the delicate structure of a steamed dumpling with the "bold & beefy" profile of a meat-lover's pizza, you’ve engineered a snack that’s as functional as it is flavorful. At only 1g net carb and 8g of protein per dumpling, these are the ultimate high-performance appetizer for a weekend in Ormond Beach.

The secret to these dumplings is the "Psyllium-Elasticity" Dough, which provides that essential "chew" and tensile strength needed to hold the heavy pizza filling during the steaming process.

The Science of the "Keto Wrapper": Tension and Steam

The biggest pitfall in keto dumplings is the dough "disintegrating" or becoming mushy when exposed to steam.

The Pro Technique: We utilize "Hydrocolloid Binding." By combining psyllium husk with melted mozzarella, you create a dough with "memory"—it stretches without snapping. During the 10–12 minute steam, the psyllium husk hydrates and sets, creating a translucent, tender skin that mimics traditional flour-based wrappers. The cream cheese acts as a softener, ensuring the skin remains supple rather than rubbery once it hits the plate.

Ingredients: The "Pizza-Pocket" Power Profile

The "Flexible" Wrapper

• 1 1/2 cups Almond Flour & 1/4 cup Psyllium Husk: The structural "bread" base.

• 1/2 cup Mozzarella & 1/4 cup Cream Cheese: Melted together for elasticity.

• 1 Large Egg & 1 tbsp Olive Oil: For a rich, smooth "doughy" mouthfeel.

The "Meat-Lover's" Core

• 1 lb Cooked Ground Beef: (80/20 preferred) For a juicy, savory interior.

• 1/4 cup Diced Pepperoni: For that signature pizza "zing."

• The "Melt": 1/2 cup Mozzarella and 1/4 cup Parmesan.

• The "Sauce" Binder: 1–2 tbsp Rao’s Marinara (the gold standard for low-carb flavor).

Step-by-Step Instructions: Mastering the Steam

1. The "Fathead" Hybrid Dough

Microwave your cheeses until molten. Dave's Pro Move: Use your Ninja Chop to pulse the almond flour and psyllium husk together before adding the cheese. This ensures the dry ingredients are perfectly aerated, leading to a "Million-Dollar" smooth dough without any gritty clumps.

2. The "Elasticity" Rest

Let the dough rest for 5 minutes. Pro-Tip: This wait is non-negotiable! It allows the psyllium husk to fully absorb the moisture from the egg and cheese, transforming a sticky mass into a professional-grade, workable dough.

3. The "Sealed-Tight" Assembly

Flatten your dough discs and fill. Pro-Tip: When sealing, use a tiny bit of water on your fingertip to "glue" the edges together. Since this is a cheese-based dough, a firm pinch is all you need to create a "Million-Dollar" leak-proof seal.

4. The Bamboo Steam

Place in a bamboo steamer over simmering water. Crucial Rule: Line your steamer with parchment paper or cabbage leaves! This prevents the mozzarella-based dough from bonding to the bamboo. Steam for 10–12 minutes until the skin is firm and the cheese inside is molten.

5. The "Crispy-Bottom" Option

For an extra texture boost, take the steamed dumplings and sear them in a buttered skillet for 60 seconds. This creates a "potsticker" effect with a "Million-Dollar" golden crunch.

🥑 Macros (Per Dumpling - Yields ~16)

Essential Kitchen Gear

• For the Perfect Dough: To ensure your wrappers are 100% professional and "silky," the Ninja Chop is the hero tool for the dry-mix prep.

• The Prep Surface: Your OXO Cutting Board is the perfect station for dicing your pepperoni and rolling out the dough rounds.

• The Steam: A bamboo steamer provides the most even, gentle heat, preserving the delicate "cloud-like" texture of the psyllium dough.

FAQ: Frequently Asked Questions

Can I make these ahead of time?

Yes! Assemble the dumplings and freeze them on a tray. Once frozen, move them to a bag. You can steam them directly from frozen—just add 3–4 minutes to the steaming time for a "Million-Dollar" fresh taste.

Why is my dough too sticky to roll?

This usually means the cheese was too hot or the psyllium husk didn't rest long enough. Pop the dough in the fridge for 10 minutes to firm up the fats.

What is the best dipping sauce?

A side of warm Rao’s Marinara with a pinch of red pepper flakes is the classic choice, but a Garlic-Butter Tallow dip is the "Pro Move" for extra richness.

Can I use a different meat?

Ground Italian Sausage is a phenomenal substitute for beef, adding an extra layer of fennel-scented pizza authenticity.