Keto Shrimp Dumplings
Indulge in guilt-free comfort with these Keto Shrimp Dumplings, a low-carb twist on a beloved classic! These tender dumplings swap traditional wrappers for nutrient-packed cabbage leaves, keeping them keto-approved, light, and gluten-free. Filled with a savory mix of succulent shrimp, fragrant ginger, garlic, and scallions, each bite is bursting with umami flavors enhanced by sesame oil and soy sauce (or coconut aminos for a stricter keto approach). The almond flour-based dough provides a perfect binder for crafting the dumplings, while steaming ensures a juicy, flavorful finish without added oils. With just 25 minutes of prep time, these healthy shrimp dumplings are a quick and satisfying meal or appetizer, served best with your favorite dipping sauce. Perfect for keto enthusiasts or anyone craving a wholesome, low-carb alternative to traditional dim sum!
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 100 grams Almond flour
- 1 large Egg
- 12 large Cabbage leaves
- 1 teaspoon Ginger, grated
- 1 clove Garlic, minced
- 2 tablespoons Soy sauce (or coconut aminos for strict keto)
- 2 stalks Scallions, finely chopped
- 1 tablespoon Sesame oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Water
Instructions
Begin by coarsely chopping the shrimp and placing them in a mixing bowl.
Add grated ginger, minced garlic, and chopped scallions to the shrimp.
Pour in the soy sauce and sesame oil, then add salt and black pepper. Mix well until all ingredients are combined.
In another bowl, mix almond flour, water, and the egg to create a dough. It should be moist but firm enough to shape.
Separate the cabbage leaves and blanch them in boiling water for 30 seconds until pliable, then immediately transfer them to ice water to cool. Dry with a clean cloth.
Take approximately a tablespoon of the shrimp mixture and place it in the center of a cabbage leaf. Wrap the shrimp filling by folding the leaf ends over and gently rolling into a dumpling shape. Repeat this with all leaves and filling.
Prepare your steamer by boiling water and line the steamer basket with parchment paper to prevent sticking.
Place the dumplings in the steamer basket, leaving a bit of space between each one.
Steam for about 10-12 minutes or until the shrimp is thoroughly cooked and turns pink.
Serve the dumplings warm with soy sauce or your preferred dipping sauce.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 90.8 g | 33% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 38.4 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 857 mg | 66% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3080 mg | 66% | |
*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.
