Low Carb Steamed Prawn Dumplings
Dive into the irresistible world of **Low Carb Steamed Prawn Dumplings**, a guilt-free twist on the classic dim sum favorite! Crafted with a delicate, low-carb wrapper made from almond flour, coconut flour, and xanthan gum, these dumplings boast a tender texture that perfectly complements their succulent prawn filling. Infused with bold flavors of ginger, garlic, sesame oil, and soy sauce, the filling is a harmonious blend of freshness and umami. Steamed to perfection atop cabbage leaves, these dumplings are gluten-free, keto-friendly, and ready in just over 30 minutes. Pair them with soy sauce or chili oil for dipping, and enjoy a light yet satisfying appetizer or snack that's as nourishing as it is delicious. Perfect for health-conscious foodies and dim sum lovers alike, this recipe is sure to become a favorite in your meal rotation!
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Recipe Information
Ingredients
- 250 grams Raw prawns (peeled and deveined)
- 100 grams Almond flour
- 50 grams Coconut flour
- 1 teaspoon Xanthan gum
- 0.5 teaspoons Salt
- 100 ml Hot water
- 1 teaspoon Minced ginger
- 1 teaspoon Minced garlic
- 1 tablespoon Soy sauce (low sodium)
- 1 teaspoon Sesame oil
- 1 tablespoon Chopped green onions
- 0.25 teaspoon Ground white pepper
- 5 large leaves Cabbage leaves (for steaming)
Instructions
In a food processor, blend the raw prawns to form a coarse paste. Transfer to a bowl.
Add minced ginger, minced garlic, soy sauce, sesame oil, chopped green onions, and ground white pepper to the prawn paste. Mix well and set aside.
In a separate bowl, combine almond flour, coconut flour, xanthan gum, and salt.
Gradually pour hot water into the dry ingredients, stirring with a spatula until a dough forms. Allow it to cool slightly before kneading into a smooth, pliable dough.
Place the dough between two sheets of parchment paper. Roll it out to approximately 1-2mm thickness using a rolling pin.
Using a round cutter (approximately 3 inches in diameter), cut out circles from the dough to create dumpling wrappers. Collect the excess dough and repeat the rolling and cutting process until all dough is used.
Place a small spoonful of the prawn filling in the center of each dumpling wrapper.
Carefully fold the wrapper in half to form a semi-circle, pinching the edges together to seal. If necessary, moisten the edges with a drop of water to help seal them.
Line a steamer basket with cabbage leaves to prevent sticking. Arrange the dumplings on top of the leaves, leaving some space between them.
Bring a pot of water to a boil. Place the steamer basket over the pot and steam the dumplings for 6-8 minutes, or until the prawns are fully cooked and the wrappers are tender.
Serve hot with a side of soy sauce or chili oil for dipping.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 12.5 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1370 mg | 29% | |
*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.
