KETO FRIED DUMPLINGS | 生酮冰花煎餃 | 低碳水無糖無麩質 |

北方人過年如果不能吃餃子確實是個比較鬱悶的事情。於是就想研究出一個口感味道都可以接受的生酮低碳水健康版本和大家分享。讓無論是在低碳飲食，生酮，或是努力減肥路上的你們也可以在過年的時候毫無顧慮的享受美食。這款餃子也很適合家裡有需要控制血糖的長輩們哦。
餃子皮用到的都是最常用的生酮粉類，方法簡單口感也不錯。如果你手法熟練可以把皮稍稍擀薄點，餡大一點，再沾上醬汁吃起來真的是可以以假亂真了哈。洋車前子殼粉的量已經減到很低了來減少太過黏糊糊的口感同時保持和面皮的相似度。強烈建議大家來試一試, 也記得和有需要的家人和朋友分享哦。

我用的壓餅器 (Tortilla press I used):
https://amzn.to/3JbGcUK

原料：
這個方子可以做9個中等大小的餃子

餃子皮：
36g 去皮細杏仁粉
12克椰子粉
8g 洋車前子殼粉 （⚠️是細粉哦）
60克蛋清（約2個蛋清）或1個全蛋
30毫升水

薺菜豬肉餡：

120克豬肉碎
40g 焯水薺菜，瀝乾並切碎
1根蔥 - 切碎
1茶匙生薑蓉
1湯匙花椒油（加熱1茶匙花椒+1.5湯匙油）
1/2茶匙料酒
1/2茶匙蠔油
1/2茶匙芝麻油
1茶匙生抽
1/4茶匙鹽
五香粉 1/8 茶匙
少許白胡椒粉

生粉水（可不加）
1茶匙生粉
55毫升水

蘸醬：

1茶匙蒜末
1湯匙蔥末
2湯匙香醋
芝麻油少許
辣椒油適量（可不加）

小貼士：

- 餃子皮裡用到的蛋清也可以用全蛋代替，使用蛋清是為力讓餃子皮看起來更白。使用全蛋餃子皮會略帶黃色，但是不影響口感。
- 面皮中加雞液是為了在煮或煎餃子時保持形狀讓其不會散開，所以不能省略。
- 生粉水是用來做煎餃底部的冰花完全屬於美觀哈。如果擔心那一茶匙生粉的碳水含量完全可以省略，直接把餃子煎成兩面金黃酥脆就好了。
- 煎餃子時要保持小火，以免底部被燒焦。
- 這個餃子皮雖然柔軟相對好操作可以畢竟沒有麵筋，所以還是容易破的，包餃子的時候手指一定要勤沾水才好封口。

Ingredients:

This recipe makes 9 medium size dumplings

Dumpling pastry
36g Blanched almond flour
12g Coconut flour
8g Psyllium husk powder
60g egg white (appx. 2 egg white) or 1 full egg
30ml water

Pork & veggie filling:

120g Pork mince
40g Blanching vegetable drained and finely chopped
1 spring onion - finely chopped
1 tsp granted ginger
1 tbsp Sichuan pepper oil (heat up 1tsp Sichuan pepper + 1.5 tbsp oil)
1/2tsp rice cooking wine
1/2 tsp Oyster sauce
1/2 tsp sesame oil
1 tsp light soy sauce
1/4 tsp salt
1/8 tsp five-spice powder
Pinch of white pepper powder

Corn flour water (optional)
1tsp corn flour
55ml water

Dipping sauce:

1 tsp minced garlic
1 tbsp chopped spring onion
2 tbsp rice vinegar
Drizzle of sesame oil
Chilli oil (optional)

TIPS:

- For the dumpling pastry you can use whole egg instead of egg white, the only reason to use egg white is to make the pastry colour looks white more like the real ones. Using whole egg will make the pastry colour slightly creamy, doesn't change the texture at all.
- The corn flour water is used to form the snow flake crisp at the bottom of the dumplings when it's fired. If you are concerned about the carb, you can skip this step and just fry the dumplings both sides golden crispy.
- Keep the heat low when fry the dumpling to avoid the bottom gets burned too quick.
- Those dumpling pastry doesn't have gluten so very easy to broke, always wet your fingers when operates or spray oil.
- The egg used in the dough is to hold the shape when you boil or fry the dumplings, so it can't be omitted.

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