Keto Pork Siomai
Elevate your snack game with this mouthwatering Keto Pork Siomai recipe, a low-carb twist on the classic dim sum favorite. Packed with the savory goodness of ground pork, cauliflower rice, and aromatic seasonings like garlic, ginger, and sesame oil, these bite-sized delights are wrapped in tender Napa cabbage leaves instead of traditional dumpling skins, making them perfectly keto-friendly. Quick and easy to prepare, these steamed dumplings are ready in under 45 minutes and pair beautifully with a tangy dipping sauce made from soy sauce, rice vinegar, and a kick of chili oil. Perfect for sharing or meal prepping, these guilt-free siomai are guaranteed to be the star of your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground pork
- 100 grams Cauliflower rice
- 2 tablespoons Green onion, finely chopped
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce (or coconut aminos for less carb)
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 large Egg
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 10 large whole leaves Napa cabbage leaves (for wrapping)
- 3 tablespoons Dipping sauce: Soy sauce (or coconut aminos)
- 1 tablespoon Dipping sauce: Rice vinegar
- 1 teaspoon Dipping sauce: Chili oil
Instructions
In a large mixing bowl, combine the ground pork, cauliflower rice, green onion, sesame oil, soy sauce, garlic, ginger, egg, black pepper, and salt. Mix well until all ingredients are thoroughly incorporated.
Bring a pot of water to a boil. Blanch the Napa cabbage leaves for about 30 seconds to make them pliable. Remove and pat dry with a paper towel.
Place a cabbage leaf on a clean surface. Spoon about a tablespoon of the pork mixture onto the center of the leaf.
Gently fold the sides over the filling and then roll from the bottom up to form a dumpling. Repeat with the remaining leaves and filling.
Prepare a steamer or set up a steamer basket over a pot of simmering water. Arrange the siomai in a single layer, ensuring they do not touch each other.
Steam the siomai for 12-15 minutes or until the pork is fully cooked through.
While siomai is steaming, prepare the dipping sauce by combining soy sauce, rice vinegar, and chili oil in a small bowl. Mix well.
Serve the siomai hot, accompanied by the dipping sauce.
Nutrition Facts
Calories |
1905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 6169 mg | 268% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 8.7 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 600 mg | 46% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1278 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
