Keto Shrimp Shumai
Indulge in the delicate flavors of Keto Shrimp Shumai, a low-carb twist on a beloved dim sum classic. Perfect for those on a keto diet, these tender dumplings feature a mouthwatering blend of shrimp, ground pork, and aromatic seasonings like ginger, garlic, and sesame oil, all wrapped in blanched nappa cabbage leaves instead of traditional wheat-based wrappers. Steamed to perfection, these bite-sized delights are finished with a sprinkle of sesame seeds and served alongside a tangy soy and rice vinegar dipping sauce. Quick to prepare in just 40 minutes and ideal for sharing, this dish is a flavorful, guilt-free option for your next appetizer or light meal.
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Recipe Information
Ingredients
- 400 g shrimp, peeled and deveined
- 200 g ground pork
- 10 pieces nappa cabbage leaves, large
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons green onions, finely chopped
- 1 teaspoon xanthan gum
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon sesame seeds, for garnish
- as needed dipping sauce (soy sauce and rice vinegar mixed)
Instructions
Start by preparing the cabbage leaves. Gently boil a pot of water and blanch the cabbage leaves for about 1 minute until they are pliable. Remove and set aside to cool.
In a food processor, combine shrimp and ground pork. Pulse until the mixture becomes a paste but still has some texture.
Transfer the shrimp and pork mixture into a large bowl. Add soy sauce, sesame oil, grated ginger, minced garlic, chopped green onions, xanthan gum, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.
Place approximately 1 1/2 tablespoons of the filling onto the center of each cabbage leaf. Gently fold the edges to form a small pouch, leaving the top exposed slightly.
Prepare a steamer and line it with parchment paper or large cabbage leaves to prevent sticking.
Arrange the shumai in the steamer in a single layer, ensuring they don’t touch each other to allow the steam to circulate.
Steam the shumai over simmering water for about 8-10 minutes or until the shrimp is completely cooked and turns pink.
Once cooked, carefully remove the shumai from the steamer and transfer to a serving plate.
Garnish with sesame seeds and serve warm with dipping sauce.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 961 mg | 320% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.5 g | ||
| Protein | 158.6 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2175 mg | 46% | |
*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.
