Keto Shumai
Experience the perfect balance of flavor and nutrition with this Keto Shumai recipe—an irresistible low-carb twist on the classic dim sum favorite. These delicious dumplings swap traditional wrappers for tender, blanched cabbage leaves, making them gluten-free and keto-friendly. Packed with a savory filling of juicy ground pork, fragrant ginger, garlic, scallions, and a hint of sesame oil, these shumai boast incredible flavor in every bite. Bound with almond flour and a touch of egg, these parcels are delicately steamed for a light yet satisfying dish. Ready in just under an hour, keto shumai are perfect as an appetizer, snack, or even a main dish, served with a side of tangy rice vinegar for dipping. Delight your senses while staying on track with this easy, healthy recipe that’s perfect for dim sum enthusiasts and low-carb eaters alike!
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Recipe Information
Ingredients
- 1 lb Ground pork
- 12 large leaves Cabbage leaves
- 2 Scallions, finely chopped
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 tbsp Soy sauce or coconut aminos
- 1 tbsp Sesame oil
- 1 large Egg
- 2 tbsp Almond flour
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tsp Rice vinegar or white vinegar
Instructions
Bring a large pot of water to boil. Carefully blanch the cabbage leaves for about 1 minute until they are soft. Remove and pat dry with paper towels. Set aside.
In a large mixing bowl, combine ground pork, chopped scallions, minced garlic, grated ginger, soy sauce, sesame oil, egg, almond flour, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
Lay a blanched cabbage leaf on a clean work surface. Place about 2 tablespoons of the pork mixture in the center. Fold the sides of the leaf over the filling, then roll it up to create a neat parcel. Repeat with remaining leaves and filling.
Arrange the shumai in a steamer basket lined with parchment paper or cabbage leaf scraps to prevent sticking.
Fill a pot with 1-2 inches of water and bring to a simmer over medium heat. Place the steamer basket over the simmering water, cover, and steam the shumai for about 15-18 minutes or until the pork is cooked through.
Serve hot with a side of rice vinegar for dipping.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 3301 mg | 144% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 35.1 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 688 mg | 53% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2312 mg | 49% | |
*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.
