Keto Pelmeni with Ground Pork and Cauliflower Rice

Ingredients

• 1 lb Ground pork
• 1 cup Cauliflower rice
• 1 small Onion, finely chopped
• 2 cloves Garlic, minced
• 1 cup Almond flour
• 2 tbsp Psyllium husk powder
• 2 large Eggs
• 1 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 6 cups Beef broth
• 0.5 cup Dairy-free sour cream

Instructions

1. 1In a large bowl, combine the 1 lb ground pork, 1 cup cauliflower rice, 1 small onion (finely chopped), 2 cloves garlic (minced), 1 tsp salt, and 0.5 tsp black pepper. Mix these ingredients together thoroughly to create the filling.
2. 2In a separate bowl, mix the 1 cup almond flour, 2 tbsp psyllium husk powder, 2 large eggs, and 1 tbsp olive oil. Stir until a dough forms. If the dough feels too dry, add 1 tablespoon of water at a time until it is pliable.
3. 3On a lightly floured surface (using a little extra almond flour if needed, not listed), roll out the dough thinly, about 1/8-inch thick. Use a round cookie cutter or the rim of a glass to cut out small circles, approximately 3 inches in diameter.
4. 4Place about 1 teaspoon of the pork filling mixture in the center of each dough circle. Fold the dough circle in half over the filling, creating a half-moon shape. Pinch the edges firmly together to seal the pelmeni completely, ensuring no filling can escape during cooking.
5. 5Pour the 6 cups of beef broth into a large heavy-bottomed pot and bring it to a rolling boil over high heat. Carefully add the prepared pelmeni to the boiling broth, making sure not to overcrowd the pot (cook in batches if necessary).
6. 6Reduce the heat to medium and simmer the pelmeni in the beef broth for 5 to 7 minutes. They are cooked through when they float to the surface and the dough appears slightly translucent.
7. 7Using a slotted spoon, carefully remove the cooked pelmeni from the broth. Serve the pelmeni immediately while hot, with 0.5 cup of dairy-free sour cream on the side for dipping.

Substitutions

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