Making Keto Pot Stickers Out of Something SURPRISING!

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We are Emily and Sarah, identical twin sisters from Chicago who have lost 160 lb following a ketogenic lifestyle. We would love to be a part of your ketogenic weight loss journey! We post recipes, vlogs, advice and motivation about weight loss and keto. We are proof that keto is not a diet, it’s a lifestyle that we intend to follow forever!
We are not medical professionals, we are just sharing our ketogenic weight loss journey. It is always recommended to ask your doctor if a lifestyle change is right for you before starting.

[@juliaromanin4160]

I love you guys!! "Is that gonna stop us? It should."

[@adriennemurphy8528]

Maybe you could add gelatin (bloom the gelatin in a little water, then add to mix). It might strengthen the dough. Love your food testing!

[@jenniferteves395]

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!

[@Aurora3242]

That sounds like a nice app for Christmas😋😘

[@ketotwins]

Yum love that idea!

[@zensbleexperience3470]

I love cranberries great idea

[@lydiajohnson3592]

I want to try the dried cranberries.

[@jbeargrr]

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.

[@doggoneme3863]

Twins test kitchen is fun and awesome.

[@susanbeckius3556]

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.

[@whatifitnt]

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 🥳

[@jackiemorrison2661]

What about fathead dough?

[@anniecbee]

I love soy sauce. The keto police can pry it out of my cold, dead hands.

[@twilarolff8021]

🤣🤣🤣 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.

[@mdketzer]

You girls are just too adorable! Nice job and they looked delicious!

[@LilMsOzzy]

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! 🥰

[@karronlaneNOLA]

good job. i love watching you two fumble around in the kitchen. feels like home

[@johnross8614]

When I was a kid I scooped out the egg roll center and ate the wrapper. It drove my parents crazy 🤪 😂

[@betsymeehan]

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)

[@olderpennsylvanian-op2368]

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!

[@RV-there-Yet]

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 =)

[@maryr5083]

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.

[@singit3630]

Oh my...the pastabilities are ENDLESS!! 😂😂😂 How about crab rangoon? 🤔😋

[@ketotwins]

I think they’re too soft for crab Rangoon maybe fried Fathead dough instead 🤗🤗

[@judyautry]

I was wondering if adding a little mozzarella would help dough.

[@1corinthians-138]

They look delicious. Maybe just flatten out the dough like you would for ravioli and cover with a top sheet?

[@ketotwins]

Good idea!

[@eddieg8tormccormick331]

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..

[@mareeivey2276]

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.

[@ketotwins]

Sounds interesting! I need to find this post 🧐

[@tammyellison735]

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.

[@ironrose888]

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. 😂😂😂

[@raquellewis2612]

I cannot wait to try this!. I love potstickers. I do not eat pork but I'm going to try to ground chicken. 🙂

[@kcloveonaleash]

Also very finely chopped shrimp ( not ground up!) Would be 😋. I want to somehow find a way to add cilantro😂

[@lauraautry6992]

One of my all time favorites. Thank you for sharing 🤗🤗

[@cjstewart1583]

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!

[@ertai50506]

You can also try tamari as a soy sauce replacement. It’s wheatless soy sauce. Available in organic varieties if you’re concerned about soy.

[@doloreskrisky7710]

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.

[@heatherfitzpatrick9409]

Suggest if you manually fold and seal you can use a fork on the edges to help seal them.

[@jamiewilhelm311]

Hilarious… I love watching you two create things for the first time … so fun! 😂

[@ketotwins]

It’s either fun or there are many tears lol

[@songindarkness]

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 KZbin 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.

[@2sweetcaroline]

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.

[@A5M5-hm9lk]

Thank you ladies! I really enjoy your content. Way to go on your YT and keto success.

[@kcloveonaleash]

They look SO good!

[@barbkolb1154]

Thank you ladies! I'm using this recipe!

[@debfrancis2166]

These look really good. Thanks for making them.

[@Anon-zv3my]

Great job girls. These look great for the holidays. 🥰❤🎄

[@kcloveonaleash]

OMG🎉🎉🎉 with crunchy chili garlic oil💗💗💗🙏. Thank you

[@teapot1991]

Love you two..❤ Definitely going to try these.. Thank you. 😀

[@susanolsen7248]

You two are so awesome to watch and learn from! I’m making these gnocchi for dinner tonight!!❤

[@joannamcdee9061]

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...

[@debmurray2734]

Love this! Thanks for inspiring me to try it!

[@n1uno1965]

Very much enjoyed the content!

[@cynthiaanderson14]

Thank you girls! I really missed potstickers.

[@shirlynb148]

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?

[@RV-there-Yet]

Or chicken skins would be good~ maybe roll up like a spring roll instead of crimping?

[@gerigriggs7824]

Genius ladies! Today, I am looking for keto recipes to make for Christmas and this one DEFINATELY 😋 will be a keeper in my repertoire!

[@hajnika1111]

Looks great, can't wait to make them

[@tammyedwards4635]

Love your brutal honesty! Grating ginger is boring! Lol

[@Terri_in_Cali]

My 5 years on keto and the only thing I’ve missed is Chinese food🙄

[@kcloveonaleash]

And 🍣!

[@lorichandler7151]

Thanks girls, your the bomb 💣💥!!! I'm definitely trying this, I've missed pot stickers 🥰 your the best!!!

[@johneubank8543]

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.

[@angelatanurdzic7508]

Thanks for this nice video ❤

[@lidiyaagne8381]

I made cabbage rolls with kale leaf's and it was great. Just make sure the kale leaf's variety is a flat leaf not a crinkle one

[@kygal2448]

Instead of Xanthum gum use bloomed beef gelatin. More stretchy texture.

[@billeerapp6377]

Thank You!

[@sarahkirbach5040]

Amen to the crispy outside!🎊 🎉 ❤

[@dorriejunior4426]

I love you guys! So real and so like I would be. Made a Keto pie dough from Keto upgrade on thanksgiving for a pumpkin pie which I thought was great.

[@terrihubbard1437]

I love her recipes! Alycia, from Keto Upgrade, is a real pastry chef!

[@debmarie55]

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?

[@ksailer517]

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.

[@ketotwins]

I love them too! We will definitely have to try that!

[@pamelasuccaw7214]

For the ginger, I usually peel it and pop it into the freezer in a ziploc bag. Then as I need it, I grate it from frozen. It works really well.

[@lauranoto8524]

How about a fatheadish dough. I love pot stickers.....really anything crunchy. On point with the rest of the ingredients. My compliments!

[@comedykitchenwithchefcell]

No keto police. Love it. Will try these. How about mini calzones? Thanks. Chef Cell

[@tatyana.mikina]

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.

[@janismcgovern5067]

I love the gnocchi! I’m trying to get rid of almond flour in my life so I’m excited that coconut flour is in the recipe.

[@SoulStitch1111]

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

[@RIPchicken]

Just found this recipe and this channel while looking for a keto gnocchi recipe that doesn't suck. Both recipes are winners! Subscribed.

[@dreamchaser8198]

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! 😂

[@Bobbi-upnorth]

They look really good. I like the pierogi idea! Mashed cauliflower with cheese inside. A little cheese wrapped around some cheese.

[@DeborahWaltenburg]

Pierogis with a very firm, non-soupy cauli mash and MORE cheese, with a bit of onion for the filling? These are on my "try" list now. Thank you!!!

[@kathleendanielle672]

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

[@HopeWins777]

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.

[@nlegall2022]

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’ 🌸🙌🏼

[@gins8781]

I would increase xanthan gum. And I might experiment with adding egg to the dough recipe. Both are binding agents and may make it more cohesive.

[@TPoPArt]

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.

[@paulaoyedele2081]

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.

[@cw1626]

They look very good. I think they would work well for perogies.

[@auriswinters311]

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

[@godessamongwomen]

I bought carbquik and there's a recipe to make pot stickers using that. Will probably be easier. I'll definitely follow this for filling and sauce.

[@Stuff_And_Things]

Cabbage as pot stickers? Dude...Those are cabbage rolls and they're awesome!

[@tamsteak]

great job-looks like something served in a restaurant! emily: love that color on you, gorgeous💕

[@ketotwins]

Awww🙈🙈❤️❤️❤️❤️

[@nldias5234]

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

[@keithweisberger6777]

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.

[@cheryldoorbar7187]

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….

[@joanschneider6780]

For very silky pot stickers/dumplings, add a little silken tofu to the meat.

[@jleegri2484]

I wonder if grated mozzarella would work better than or along with the ricotta .. ? Hmm I'll have to try that soon looks delicious.

[@heatherfitzpatrick9409]

You can also use an air fryer to cook as well

[@TNMountaingirl]

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

[@Djynni]

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 🙂)

[@doesnotFempute]

I just made a BIG batch of cabbage wrapped beef "pot stickers." I eat them as a meal 🤤 we had them last night, tonight and probably tomorrow too lol

[@Djynni]

@@doesnotFempute When I make something like this I'm too lazy to bother wrapping lol. I just add the cabbage to the beef and eat it in a bowl :D

[@doesnotFempute]

@@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.

[@Djynni]

@@doesnotFempute Good tip!

[@judyautry]

I feel like rolling in cabbage is just a cabbage roll, not a potsticker. Delicious all the same…

[@gaylejideofor6198]

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!

[@crystalsea72]

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

[@tthappyrock368]

I went right to pierogi! I can't wait to try these!

[@Terri_in_Cali]

If you add the raw meat and seasonings into a food processor then you just add into the wrapper from the blender👍

[@stormygirl1704]

I love ♥️ your videos!!! So interesting. And I get a chuckle out of each video too! 😂 TYFS

[@ketotwins]

❤️❤️🙈🤗🤗

[@otisbarrett8077]

You should try the pasta that you baked in the baking sheet. That may be more a wonton skin

[@libfloyd4432]

KETO TWINS TIME, WooHOOOO!!!!

[@SweetColo]

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😊

[@ketotwins]

Thanks for subscribing and watching Pam! 🤗

[@swim31swim]

Hi, Do you think that the Egglife wraps cut into dumpling sized wrappers would work? Love your channel!

[@sparklebysylvia]

These looked so good! Your videos are awesome. Hey, what was the dipping sauce...need sauce for potstickers!

[@naomijones3521]

Love that you guys keep it real 😂💜

[@PEPSIKERR]

Great job. Yummy

[@bfranklin1052]

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.

[@TheAmazona67]

For adding more structure to the dough, maybe try adding glucomanin (konjac) flour?

[@JazzyMamaInAK]

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. 🤷🏽‍♀️

[@chastitygrant5304]

I wonder how this dough would fair as a calzone?

[@winkfinkerstien1957]

You gals are amazing. 😎👍🏻🥟