Low Sodium Shrimp Shumai
Delight your taste buds with this flavorful and healthy twist on a classic dim sum favorite! Low Sodium Shrimp Shumai combines juicy shrimp, tender ground pork, and the crunch of finely chopped water chestnuts, all wrapped in delicate wonton wrappers. Infused with aromatic grated ginger, garlic, and a splash of low-sodium soy sauce, this recipe is perfect for those who want to enjoy authentic Asian flavors without the excess sodium. Topped with eye-catching garnishes like grated carrot and green peas, each bite is both visually stunning and irresistibly delicious. Ready in just 40 minutes from prep to table, this steamed shumai is an excellent appetizer or light meal. Pair it with a low-sodium dipping sauce for the ultimate guilt-free indulgence!
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Recipe Information
Ingredients
- 300 grams Shrimp
- 100 grams Ground pork
- 50 grams Water chestnuts, finely chopped
- 2 stalks Green onions, finely chopped
- 1 tablespoon Ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 large Egg white
- 0.5 teaspoon Black pepper
- 30 pieces Round wonton wrappers
- 1 tablespoon Carrot, finely grated (for garnish)
- 30 pieces Green peas (for garnish)
Instructions
Begin by peeling and deveining the shrimp. Once cleaned, finely chop the shrimp into a paste-like consistency and set aside.
In a large mixing bowl, combine the chopped shrimp and ground pork. Mix well with finely chopped water chestnuts and green onions.
Add the grated ginger, minced garlic, low-sodium soy sauce, rice vinegar, sesame oil, egg white, and black pepper to the shrimp mixture. Mix thoroughly until all ingredients are well incorporated.
Lay out the wonton wrappers on a clean surface. Place about a tablespoon of the filling in the center of each wrapper.
Gently gather the edges of the wrapper around the filling and form into a little cup shape, leaving the top exposed. Make sure the shumai stand upright.
Garnish each shumai by placing a small amount of grated carrot and a single green pea on top of the exposed filling.
Prepare a steamer and bring the water to a boil. Line the steamer with parchment paper or a layer of cabbage leaves to prevent sticking.
Place the shumai in the steamer, making sure they are not touching each other.
Cover and steam on medium-high heat for about 7-10 minutes, or until the shumai are fully cooked and the filling is firm.
Carefully remove the shumai from the steamer and serve hot with your desired dipping sauce.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.4 g | 75% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 162.3 g | 59% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 6.7 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 347 mg | 27% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1130 mg | 24% | |
*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.
