Paleo Siomay
Discover the perfect blend of health and flavor with this Paleo Siomay recipe, a fresh twist on the classic Indonesian steamed dumplings. Made with wholesome ingredients like ground chicken, shrimp, almond flour, and nutrient-packed cabbage leaves, this recipe is entirely gluten-free and paleo-friendly. Infused with the savory goodness of coconut aminos, garlic, ginger, and fish sauce, these dumplings boast an irresistible umami taste that’s balanced by the zest of lime slices upon serving. The cabbage wrappers replace traditional wonton skins, making this dish light, low-carb, and ideal for clean eating. Ready in under an hour, this protein-packed recipe is perfect for sharing or indulging guilt-free while supporting a paleo lifestyle. Whether you're hosting or meal prepping, this steamer-ready dish is sure to impress!
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Recipe Information
Ingredients
- 250 grams Ground chicken
- 150 grams Raw shrimp, peeled and deveined
- 1 large Egg
- 12 pieces Cabbage leaves
- 2 tablespoons Coconut aminos
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Fish sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Green onions, finely chopped
- 1 medium Carrot, finely grated
- 2 tablespoons Almond flour
- 1 piece Lime, sliced
Instructions
In a food processor, combine the ground chicken and shrimp, and pulse until finely chopped and well mixed.
Transfer the chicken and shrimp mixture to a mixing bowl. Add the egg, coconut aminos, minced garlic, grated ginger, fish sauce, salt, black pepper, chopped green onions, grated carrot, and almond flour. Stir to combine thoroughly.
Bring a large pot of water to a boil. Add the cabbage leaves and blanch for about 2 minutes or until they are slightly softened. Remove them and immediately place them in ice water to stop further cooking. Pat dry with a clean cloth or paper towel.
Lay a cabbage leaf flat on a clean surface and place about 2 tablespoons of the filling mixture in the center. Carefully wrap the filling with the leaf, folding it like a little parcel. Repeat with the remaining leaves and filling.
Arrange the wrapped siomay in a single layer in a steamer basket, making sure they are not crowded. Steam over boiling water for about 15-20 minutes or until the filling is cooked through.
Remove the siomay from the steamer and let them cool slightly before serving.
Serve the Paleo Siomay warm, garnished with lime slices for squeezing over to taste.
Nutrition Facts
Calories |
1034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 3654 mg | 159% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 45.0 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 761 mg | 59% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4281 mg | 91% | |
*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.
