Low Carb Har Gow (Shrimp Dumplings)
Elevate your dim sum game with these irresistible Low Carb Har Gow (Shrimp Dumplings), a keto-friendly twist on the traditional Chinese delicacy. These dumplings feature a tender, gluten-free dough made from almond and coconut flour, enriched with xanthan gum for that signature chewy texture. The filling is a flavorful blend of succulent shrimp, aromatic garlic and ginger, sesame oil, and scallions, delivering a burst of umami in every bite. Perfectly steamed to preserve their delicate structure, these healthy shrimp dumplings are both satisfying and guilt-free. Whether you’re following a low-carb lifestyle or simply looking for a lighter version of your favorite treat, these dumplings are sure to impress. Serve them warm with soy sauce or your favorite dipping sauce for an authentic and delicious experience.
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Recipe Information
Ingredients
- 200 grams Raw shrimp, peeled and deveined
- 60 grams Almond flour
- 30 grams Coconut flour
- 120 milliliters Boiling water
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger, grated
- 1 clove Garlic, minced
- 1 tablespoon Soy sauce
- 2 tablespoon Scallions, finely chopped
Instructions
Finely chop the peeled and deveined shrimp using a sharp knife, until they form a chunky paste. Alternatively, use a food processor to pulse them to the desired consistency.
In a bowl, combine the chopped shrimp with grated ginger, minced garlic, soy sauce, black pepper, sesame oil, and chopped scallions. Mix well to incorporate all ingredients. Set aside.
To prepare the dough, mix almond flour, coconut flour, xanthan gum, and salt in a separate large bowl.
Pour the boiling water into the flour mixture, stirring continuously with a spatula until a dough begins to form.
Once the dough is cool enough to handle, knead it by hand until smooth and elastic, about 3 to 5 minutes.
Divide the dough into 12 equal portions. Roll each portion into a ball, then flatten it between two sheets of parchment paper to a thin circular shape, approximately 3 inches in diameter.
Place a teaspoon of the shrimp filling in the center of each dough circle.
Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use your fingers to pleat the edges if desired.
Line a bamboo or metal steamer with parchment paper. Arrange the dumplings inside, ensuring they don’t touch.
Bring a pot of water to a boil and place the steamer over the pot, ensuring it doesn’t touch the water.
Steam the dumplings for 8-10 minutes, or until the shrimp filling is cooked through and the dough is firm.
Serve warm with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 5.0 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 827 mg | 18% | |
*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.
