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Jiaozi (Chinese Potstickers) recipe are low carb, Paleo, Gluten-free, and Whole30 from I Heart Umami.
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5 from 34 votes

Daikon potstickers recipe

Low-carb potstickers made with daikon wrappers and juicy meat filling. Pan-fried until crisp, gluten-free, and perfect for dumpling nights at home. (Makes 45 mini dumplings).
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: Daikon dumplings, Daikon potstickers, low carb dumplings
Servings: 4 servings
Author: ChihYu Smith

Ingredients

Daikon wrappers

  • 20 oz daikon radish or turnip at least 3-inch / 7.5 cm diameter

Potsticker Filling

  • 3 scallions finely chopped
  • 0.3 oz ginger finely chopped (about 1 tbsp)
  • ⅔ lb ground chicken turkey, or pork
  • 1 tsp toasted sesame oil
  • ¼ tsp coarse sea salt plus more for sprinkling
  • ⅛ tsp ground white pepper
  • 2 tsp starch such as tapioca starch

For pan-frying

Dumpling dipping sauce

US - Metric

Instructions

Daikon prep:

  • Lightly scrub the daikon and pat dry. Slice away the tip end, then use a vegetable peeler to remove the outer skin.
    A peeled daikon radish, its white skin strips, and a white vegetable peeler are placed on a light wooden cutting board—perfect ingredients for making jiaozi or pan fried dumplings.
  • Using a mandolin slicer, slice the daikon into thin rounds, about 1/16-inch (1.5 mm) thick.
    A person holds a thin, translucent slice of white radish above a container with more slices on a wooden surface, suggesting a creative wrapper alternative for low carb dumplings like Chinese jiaozi. A whole radish and slicer are nearby.
  • Arrange the slices in a single layer over two large sheet pans. Lightly sprinkle coarse sea salt over the top. Let them sit at room temperature for about 15 minutes. The daikon will release some moisture and become more pliable for folding.
    A baking tray lined with parchment paper holds fifteen evenly spaced, thin, round slices of white daikon radish—perfect as low carb dumplings wrappers—arranged in three neat rows on a wooden surface.

Potsticker filling:

  • In a large mixing bowl, combine everything from the scallions through the starch.
    Side-by-side images show a white bowl on a wooden surface: left, with raw ground meat, chopped green onions, minced garlic, and flour for low carb dumplings; right, the ingredients mixed together to prepare Chinese Dumplings.
  • Stir the mixture in one direction until it turns into a sticky paste, about 1–2 minutes. Cover and refrigerate until ready to use.

To shape the potstickers:

  • Pat the daikon slices dry with paper towels. There should be no visible water droplets on the surface.
    A hand uses a paper towel to pat dry thinly sliced white radishes arranged on parchment paper, preparing them as low carb dumplings wraps for homemade jiaozi.
  • Place one daikon slice on your work surface. Add about 1 teaspoon of filling to the center.
    A hand holds a thin white radish slice topped with raw ground meat and chopped green onions—an inventive twist on low carb dumplings. In the background, a bowl of filling and a tray lined with more radish slices await assembly.
  • Use the back of the spoon to gently spread the filling, leaving a clean border around the edge so it seals easily.
  • Fold the wrapper in half into a half-moon shape. Press the center edge to seal using your thumb and index finger.
    How to wrap low carb potstickers
  • If needed, use the spoon to gently tuck the filling inward and refine the shape.
  • Place the finished potsticker on a large plate and repeat until all the daikon slices are used.
    A white plate with thin, half-moon slices of daikon radish, folded and filled like low carb dumplings, arranged in a neat circular pattern on a wooden surface—evoking the look of jiaozi potstickers.

Pan fry the potstickers:

  • Heat a non-stick skillet or well-seasoned cast-iron pan over medium heat until hot. Add 1 tbsp oil.
  • Arrange the potstickers in a single layer with a little space between each one. Pan-fry for 2 minutes, untouched. Do not flip.
  • Carefully add ½ tablespoon water, cover the pan, and reduce the heat to medium-low. Steam for 2–2½ minutes, until the filling is cooked through.
    Add water to steam keto potstickers
  • Uncover the pan and cook for 1 more minute to evaporate excess moisture. For a deeper golden crust, cook slightly longer if desired.
  • Turn off the heat. Carefully transfer the potstickers to a serving plate, seared side up.
  • If any filling separates from the daikon wrapper while removing them, simply place it back — once cooled slightly, they will stick together again.

How to serve:

  • These dumplings taste best while still warm. Serve right away with dumpling dipping sauce on the side.
    Jiaozi (Chinese Potstickers) recipe are low carb, Paleo, Gluten-free, and Whole30 from I Heart Umami.

Notes

  • To freeze: Arrange uncooked dumplings in a single layer on a sheet pan. Flash freeze until solid, then transfer to freezer-safe bags or containers.
  • To cook from frozen: Pan-fry directly from frozen. Do not thaw in advance — thawing will cause the daikon or turnip to turn soft and watery.
    • Use ¼ tablespoon water for steaming (instead of ½ tablespoon)
    • Add 1 extra minute to the cooking time
    • If cooking in batches, keep unused dumplings in the freezer until ready to cook. They soften quickly at room temperature.
  • Cookware and temperature: In my recipe testing, a well-seasoned cast iron skillet gives the best golden sear because it retains heat well. Daikon has a higher water content than regular dumpling wrappers, so a hot pan with a quick sear (rather than prolonged cooking) gives you the best texture and prevents the wrappers from turning watery.
  • What not to use: I don’t recommend using a stainless steel skillet or a wok to pan-fry these dumplings. The daikon wrappers are more delicate and tend to stick to these surfaces, which makes the dumplings harder to manage and more likely to tear.

Nutrition

Serving: 1serving | Calories: 151kcal | Carbohydrates: 8g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 222mg | Potassium: 750mg | Fiber: 3g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 33mg | Calcium: 50mg | Iron: 1mg
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