How about Gouda cheese, crispy bacon and dried cranberries in the pot stickers with maybe a honey mustard sauce. I dried out whole cranberries with a little sugar sub and avacado oil and put in the toaster oven for 21/2 hours on 200 degrees to make dried cranberries. Love you guys!
I did that too, but I sliced the raw cranberries (they had been frozen and thawed) in half, long-wise. I stirred in allulose, and used a little cherry flavoring. I'd had cherry flavored dried cranberries before, and really liked them. I let the soak in the cherry and allulose overnight. The next day, I dried them in my toaster oven on a sheet of parchment. I forget what temp, but it was probably around 200F. They turned out great, very similar to dried cherries. I've also had blueberry flavored dried cranberries. You could probably use any fruit flavoring, as long as it's a fruit that's got some tartness to it. I want to try orange, because I love the combo of orange and cranberry. I think freezing and thawing first helped a lot, because it made the softer. I think they were better able to soak up the allulose and cherry flavor.
A while back you guys made ravioli with provolone cheese slices. I made them and tried one without the tomato sauce and I remember thinking they might make good pot sticker skins too. Like this experiment I think the filling would need to be cooked first.
Tips: less filling or more refined/ground filling ingredients; dampen edges of dough with water before folding press sides together; don’t press sides of press together so hard... it’s just to tack or lightly crimp the edges of the dough together, not to cookie-cutter it 👍🏼 You guys are great ✨💖 Love watching your videos 🥳
Try less oil and after you brown one side put @ a tablespoon or so of water in the pan and cover to steam it. Then uncover and let brown a little more. Just a thought.
So I tried the gnocchi this week and they were wonderful and light! But instead of ricotta i used a very plain fresh goat cheese ( which i always use instead of ricotta because i digest it better) and i didn’t have the stickiness problem that you and the recipe developer Londoner mentioned. They were fantastic, light and did not taste like goat cheese. I’m definitely going to try these! I LOVE potstickers! I’m thinking a bit more xanthan gum, like in Heavenly Fan’s fries? (I mixed the coconut flour, xanthan gum and psyllium husk powder & parmesean together before adding)
Here is something I make from time to time: I take a low carb tortilla wrap and give it a light fry in avocado oil on both sides, then I put parchment paper on a cookie sheet and set them on , then I add low carb pizza sauce ( Rao’s ) I top the sauce with onion powder, garlic powder and Italian seasoning, I finish it with mozzarella cheese and pepperoni, it’s delicious!
🤣🤣🤣 China Lily brand is my favorite. But I have to admit, I did try Tamari sc (Japanese soy sc) since it's so much lower in carbs, and it's actually pretty good.
Maybe a little gelatin like Indigo Nili uses to make her crepes recipe. When I make those to take to a Mexican restaurant for fajitas, they are very flexible and have a little elasticity to them. This looks wonderful. Thanks again for another great idea!
I think those same crepes would be something to try for potsticker wraps, for that very reason- flexibility & stretch. Plus, I think they are generic tasting enough to take on the flavors of the filling & sauce nicely~ especially crispy fried like that, Yum! Good idea/thought train there OP, thank you =)
You have wonderful food experiments and I love watching them. The failures are more funny than the successes. Your cooking is like mine, I never know how dinner is going to turn out. 😂😂😂
I have 2 suggestions, one is perfected zanthem gum by modernist pantry does not clump and is easier to use. You could try to add collagen powder to see if that give it more structure.
Try the dough to make cheese ravioli. For mixture use drained, whole milk ricotta, 1 beaten egg to every lb of ricotta, tbl parm, 1 tbl Romano, fresh parsley, pepper.
The cabbage ones are my all time favorite. 😍 Thanks to you, they're a regular on my table. These looked more like empanadas, but I bet they were awesome. Thank you for your honest attempts in the kitchen. Not everything is so glamorous as some other cooks try to make things look. You girls absolutely rock! 🥰
I saw a photo in a FB group this week where the poster used chicken skins as a wrapper for egg rolls. We call them spring rolls in Australia. Looked amazing.
To support your lazy lifestyle & good taste, freeze your fresh ginger in a zippie, and grate it to use. No difference in taste from fresh, no powdery & bitter taste like powdered ginger and sooo easy to grate. 100% wonderful...
My suggestion would be use those egg wraps, like you did for the noodles..put some egg wash on the rounds before you close it, like you would with regular pasta to help it stick..loved the recipe..
I get tamari soya sauce which is made without wheat. Such a good idea to make dumplings out of gnocchi dough. I love sugar free Londoner’s recipes. I think also, if you look on RU-vid at how Chinese chefs make dumpling fillings they really make the meat ground into paste (can use a food processor) and add water which actually makes the meat proteins stick together and let it rest so the filling is all stuck together so it helps it not to fall out. And they really don’t put a lot of filling in so they can seal it. I’m always surprised by how little filling actually goes into a dumpling! Im excited to try this now, thank you.
It's always so fun to watch you! Thanks for another great video. Here's a hack for fresh ginger. I keep mine in the freezer. When I need some fresh ginger for a recipe I just pull it out of the freezer and grate it with a micro plane. I do not peel it or defrost it. The peeling is so fine you don't taste or feel it.
Pierogie, ravioli, potstickers, gnocchi! Oh my! All the things I thought I would have to give up! Would this work for "deep fried spring rolls"? Maybe just air fry them?
Looks great. I loved your carnivore pasta recipe - it's really good. I'm going to try this and the gnochi soon. And you don't need the press - I'm pretty sure Chinese chefs make potstickers by hand.
Try psyllium husks (whole, not the powder) in your dough by mixing it with the dry ingredients first. Maybe try a teaspoon of it. It gives a lot of elasticity to the dough.
Adding a little water to the meat will keep it from sticking together. Maybe a tablespoon? But I think I would put a Sprinkle of Tamari also to get the flavor into the meat while cooking. Drain it off with the grease. Then of course add our favorite garlic powder into the dough.
Hey Keto Twins! You gals are so much fun! ♥️ Thanks for all the laughs! ♥️ I would love to see you try a meat samosa filling in this dough. 😊 Thanks for trying all these cool recipes! Keep hustlin’ 🌸🙌🏼
I love watching your videos and learning how to make new low carb/keto recipes. You mentioned possibly trying pierogies with this dough. PLEASE, PLEASE, PLEASE try that!! We love pierogies in our house.
I love pot stickers so much! btw I know you guys are called Keto Twins but I swear, Emily looks like my daughter and Sara looks like my neighbor ^_^ both SUPER CUTE OF COURSE!! lol
You girls are adorable. Okay, so the meat needs to be smaller, not large chunks. In pot stickers it is raw, but there is less than you're putting in, about a Quarter's size, not a 1/2 Dollar. But when pre-cooking the meat, needs to be crumbles. You can try to moisten the outer edge on the bottom before pressing closed. You don't need to press so hard that it is a guillotine. Practice makes perfect. You'll get it. Thanks
I've been making pierogies for 60 years I converted the pototoe to cauliflower (keto) I fry bacon , onion & mushrooms set aside I mash steamed cauliflower with cream cheese , butter & Almond milk Mix it all together with salt & pepper , you can add cheese if you want I put the filling in the fridge overnight to get cold , It's easier to put the filling in the dough to boil them They are soooo good
your thinking-out-loud narrative style is hillarious.....and I think your 'Press" would work great with your cheese ravioli's. WOW they turned out really nice. another great job team TWINS!
Try tamari… It taste better than soy sauce in it is gluten-free. It’s like a fine wine opposed to a box wine. But it still is soy. Trust me Sanjay is what I use
2:28 I always keep the Dorot brand of crushed ginger cubes in the freezer for whenever I cook anything with Asian flavors. Has been a lifesaver because it tastes like the fresh, but has a long shelf life like the dried. We will have try this recipe soon as we love potstickers and we already have a handy dandy thingamajiggy! 😂
I've been using wheat-free tamari sauce for a while just because I prefer the taste, organic when I can afford it, but the fermenting process helps get rid of most of the negatives; I know Bragg's isn't fermented, I don't know about the coconut aminos. 🤷🏽♀️
Okay, so an Asian Food Science RU-vidr called "Souped Up Recipes" said that when making traditional meet dumplings filling, they stir the seasoned raw meat in one direction and one direction only to make meat strands that hold the meat together in the dumpling when cooked. She was making regular bread dumplings that steam and cook the meat inside. BUT I wonder if using the technique, could we not make little meatballs for our dumplings ahead of time that will then hold their shape when being pressed into our Low Carb Dumpling Wrap? So instead of cooking the ground meat into a crumble, make littel meat balls.
I think wheat gluten is a key. I still have to try pasta from Heavenly Fan but that dough might work better. Luckily, I tolerate gluten and it makes keto bread taste real.
I wonder how Almond Flour would be instead of the Coconut Flour? I should try it with the Almond Flour as I'm not fond of Coconut Flour. I love your videos, thank you for sharing with us 🤩💕 ~ Nancy
You could try lupin/lupini flour instead. It'll be a bit yellowish, and perhaps just a bit sharp flavored which could be balanced out with some sweetener, but I'd say you would use the same amount as you would the coconut flour with less carbs, more fat & protein.
I made the gnocchi and they were pretty good. I’m wondering if adding a small amount of whey (or other) protein powder to the mix would add more structure to the dumpling shell dough….
Maybe a cross between this ricotta and a fathead dough would give you more structure and less puff in the final product. Also, if you cut the circles bigger, skip the press, but use a fork around the edges to seal them, you'd probably like the result.
OMGOSH Girls! Those look amazing! What a great hack. You are comedy @ it's best! ❤️ Thanks for taking us along! Your experiments are the best! YOU Always make my day! Blessings from Iowa, L
Love your recipes even though on a Carnivore WOE. I typically can turn your recipes into something I eat. I thought maybe sliced Turkey or Chicken as the outer shell but need to figure out how to get them crimped?
unflavored beef gelatin would help with texture. try eliminating xanthan gum and sub the gelatin. If you use 1teap xanthan, I would try 2 teasp. substitution. I have made raspberry puree with gelatin for toast and pancake topping.
Omg…you gals are so freakin entertaining I just love watching your vids. This is it, I’m subbing!☑️☑️☑️. I’m doing the 90 day carnivore right now, 3 weeks in , -20 lbs, but converting to keto afterwards. Looking forward to my new life😊
I like watching your experiments. But I personally don't want to go to all that trouble lol. Keep up the good work! (Oh, and dough vs cabbage is calories 🙂)
@@Djynni I like that way too! But if I'm going that route, I will usually buy the pre- shredded tri color cabbage, and saute the cabbage in toasted sesame oil with a bit of oyster sauce.
I’m definitely trying this recipe; however, I will increase the xanthan gum a bit and let the saran wrapped dough rest in the fridge for a few hours or overnight to give the xanthan gum time to develop more elasticity and increase the dough’s ease of handling. More coconut flour would probably not be a good addition; it would make the dough drier and more apt to crumble. I really like your tip to mix the xanthan with another dry ingredient to prevent clumping. Why didn’t I think of that?
I would have thought that Heavenly Fans dough for fries with a egg white ingredient could help .....or the parmesan egg white crispy balls you both made might be a structure helping idea. Or adding egg white powder in the mix.... Now that we have it in our pantries, thanks to Victoria.
