Low Carb Shrimp Shumai
Delight in the savory flavors of this Low Carb Shrimp Shumai, a healthy twist on the classic dim sum favorite. Packed with a flavorful blend of minced shrimp, ground chicken, scallions, and a hint of ginger, these dumplings are artfully wrapped in tender cabbage leaves, making them completely gluten-free and perfect for low-carb and keto diets. Steamed to perfection in just 6-8 minutes, these shumai are light yet satisfyingly rich, paired with a zesty dipping sauce of rice vinegar and chili paste for an added kick. Ready in just 40 minutes, this recipe is a fantastic choice for a quick and nutritious appetizer or meal that doesn’t skimp on authentic Asian-inspired flavor. Perfect for those who love delicious yet health-conscious recipes!
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Recipe Information
Ingredients
- 250 grams Shrimp, peeled and deveined
- 150 grams Ground chicken
- 3 tablespoons Scallions, chopped
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 12 large leaves Cabbage leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Rice vinegar
- 1 teaspoon Chili paste
Instructions
Start by mincing the shrimp into a coarse paste using a knife or a food processor.
In a mixing bowl, combine the minced shrimp, ground chicken, scallions, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Bring a large pot of water to boil. Blanch the cabbage leaves for 1 minute to soften them, then remove and immediately plunge into an ice bath to stop the cooking process. Drain and pat dry with a paper towel.
Lay out a cabbage leaf on a flat surface. Place about 1 tablespoon of the shrimp mixture in the center.
Fold the cabbage leaf around the filling to form a small dumpling, pleating the edge to seal the filling inside. Repeat with remaining leaves and filling.
Arrange the wrapped shumai in a steamer basket. Ensure there is space between each piece for even cooking.
Steam over boiling water for 6-8 minutes, or until the filling is cooked through and the shumai are heated completely.
While shumai are steaming, prepare the dipping sauce by mixing rice vinegar and chili paste in a small bowl.
Remove shumai from the steamer and serve hot with the dipping sauce on the side.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 68.1 g | 25% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 35.0 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 641 mg | 49% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3691 mg | 79% | |
*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.
