Paleo Shumai
Dive into the delicious world of Paleo Shumai, a wholesome twist on the classic steamed dumplings perfect for those following a grain-free and gluten-free lifestyle. This recipe swaps traditional wonton wrappers with tender steamed Chinese cabbage leaves, creating a light and nutritious wrapper that cradles a flavorful filling of ground pork mixed with scallions, ginger, garlic, coconut aminos, and sesame oil. Bound with arrowroot flour and egg, this savory mixture is carefully steamed to perfection, making each bite juicy and satisfying. With minimal prep time and a quick cooking process, these Paleo-friendly dumplings are ideal for an easy weeknight dinner or an impressive appetizer. Serve them straight from the steamer with a simple dipping sauce for a delightful dish that’s sure to please any crowd. Perfect for fans of Asian-inspired cuisine seeking healthier options.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 4 whole Scallions, finely chopped
- 2 tablespoons Coconut aminos
- 1 tablespoon Ginger, grated
- 3 cloves Garlic, minced
- 1 teaspoon Sesame oil
- 2 tablespoons Arrowroot flour
- 1 whole Egg
- 8 large leaves Chinese cabbage leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a large bowl, combine the ground pork, scallions, coconut aminos, ginger, garlic, sesame oil, and arrowroot flour. Crack the egg into the mixture, and season with salt and black pepper. Mix well until thoroughly combined.
Prepare the cabbage leaves by steaming them for a few minutes until they become pliable. This will make them easier to wrap around the filling.
Lay a cabbage leaf on a flat surface and place about 2 tablespoons of the pork mixture in the center.
Gently fold the edges of the cabbage leaf around the filling, forming a cup-like shape, and press gently to secure.
Repeat the filling and wrapping process for the remaining pork mixture and cabbage leaves.
Prepare a steamer by bringing water to a boil. Line the steamer basket with parchment paper to prevent the shumai from sticking.
Place the shumai in the steamer basket in a single layer without crowding them. Cover and steam for about 10 minutes or until the pork is fully cooked through.
Carefully remove the shumai from the steamer and serve them hot with a side of dipping sauce made from additional coconut aminos and sesame oil, if desired.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.8 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 322 mg | 25% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 877 mg | 19% | |
*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.
