Sugar-Free Pork Siewmai
Delight in the savory charm of Sugar-Free Pork Siewmai, a healthier twist on the classic dim sum favorite! Packed with succulent ground pork, tender shrimp, and the delicate crunch of finely chopped water chestnuts, these bite-sized dumplings are brimming with irresistible flavor. Seasoned with soy sauce, sesame oil, and aromatic spices, the filling delivers a perfect balance of umami and freshness. Wrapped in thin wonton wrappers and steamed to perfection, each siewmai is topped with a bright garnish of grated carrot for a visually stunning touch. With no added sugar and minimal prep time, this recipe offers a guilt-free way to enjoy traditional pork siewmai, perfect as an appetizer or a crowd-pleasing main dish. Serve warm with your favorite dipping sauce for an unforgettable culinary experience!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 150 grams Shrimp, peeled and deveined
- 100 grams Water chestnuts, finely chopped
- 2 stalks Green onions, finely chopped
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 large Egg white
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 30 pieces Won ton wrappers
- 1 small Carrot, grated (for garnish)
Instructions
In a large mixing bowl, combine the ground pork, shrimp, water chestnuts, and green onions.
Add the soy sauce, sesame oil, egg white, salt, and white pepper to the mixture.
Mix thoroughly using your hands or a spatula until all ingredients are well combined and have a uniform consistency.
Place a won ton wrapper in the palm of your hand and add about a tablespoon of the pork mixture to the center.
Gently gather the edges up around the filling, allowing the top to remain open, and squeeze to hold the shape.
Use the back of a spoon to smooth the top and even out the filling.
Garnish with a small pinch of grated carrot on top of each siewmai.
Prepare a steamer with boiling water. Lightly oil the steamer basket or line it with parchment paper to prevent sticking.
Place the siewmai in the steamer basket, ensuring they are not touching each other to allow even cooking.
Steam the siewmai over medium heat for about 10-15 minutes or until they are fully cooked, and the filling is firm.
Transfer the cooked siewmai to a serving plate, allowing them to cool slightly before serving.
Serve the sugar-free pork siewmai warm as an appetizer or a main course with your favorite dipping sauce.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 5113 mg | 222% | |
| Total Carbohydrate | 154.4 g | 56% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 8.2 g | ||
| Protein | 191.3 g | 383% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1551 mg | 33% | |
*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.
