Jhol Keto Dumplings
Rated 5.0 stars by 1 users
Author:
Yash Dani
Jhol Keto Dumplings are a vibrant, flavour-packed fusion of healthy and hearty. Tender Chinese cabbage leaves are filled with a savoury tofu and bell pepper stuffing, lightly seared for a crisp exterior. These low-carb dumplings are nestled in a rich, aromatic Nepali-style jhol made from tomatoes, onions, ginger, garlic, peanuts, and dry red chillies. The warm, smoky gravy perfectly complements the freshness of the dumplings, creating a comforting yet guilt-free dish. Finished with a sprinkle of spring onions, this recipe offers a wholesome balance of texture and taste—light, nourishing, and deeply satisfying for anyone seeking a keto-friendly twist on classic flavours.
Ingredients
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1 Chinese cabbage
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1 each of Red & Yellow Bell peppers (finely chopped)
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1 Onions (finely chopped)
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200g Tofu (crumbled)
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2 tbsp Light Soy Sauce
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2 tbsp Avocado Oil
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1 tbsp Garlic (finely chopped)
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1 tbsp Spring Onions (sliced, for garnish)
For the Jhol:
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1 Red Onion (roughly chopped)
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3 Tomatoes (roughly chopped)
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1 tbsp Ginger (chopped)
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2 tbsp Garlic (chopped)
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10 nos Dry Red Chillies
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2 tbsp Peanuts
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1 tbsp Salt
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200ml Water
Directions
In a pan, heat the Avocado Oil, and add garlic and onions and saute for a minute.
Now add bell peppers and cook for 1-2 minutes.
Add the crumbled Tofu in the pan along with the Light Soy Sauce and mix well.
Sprinkle the spring onions and mix till just combined. Remove from heat and set aside.
Steam the cabbage leaves in a bamboo steamer for 3 minutes.
Remove onto a plate or chopping board.
Place 2 tbsp of prepared tofu stuffing in the centre, and roll to form a spring roll shape.
Sear the cabbage rolls in a pan with a little oil, until both sides are golden brown and crispy.
For the Jhol, heat some oil in a kadai, add the onions, tomatoes, garlic, ginger, dry red chilli, peanuts, and salt, and saute for 10 minutes.
Pour the water and boil It for 15 minutes, or until the water has evaporated.
Allow the mix together cool for 5-10 minutes, and then blend into a smooth paste.
Pour the jhol into a serving dish of choice, and place the cabbage rolls into it.
Garnish with spring onions and serve hot.