My favourite thing about living in Japan is I get to learn and try new ways of eating old favourites. In the low carb community here, I always find different ways of making Asian recipes in a low carb way.
I was at the restaurant the other day and cabbage shumai was written on the menu. When I ordered it, I was pleased to find out that they had wrapped the shumai meatballs in thinly sliced cabbage. Genius!
I’ve also seen versions where they cut the cabbage leaves in circles and wrap it around the meatballs, but I found this way was much easier and took less time. The dipping sauce is a typical one, chili oil, sesame oil, vinegar and soy sauce (coconut aminos for this recipe).
You don’t need to own a dim sum steamer to make these as I show you how to make them in a simple collapsible vegetable steamer!
Keto Paleo Shrimp & Pork Shumai
- 1/8 (120g) cabbage
Thinly chop the shrimps. Mince the chive and onion. Grate the ginger. Mix all of the shumai ingredients together in a large bowl.
With your hands, form 15 meatballs with the mixture.
With a cabbage shredder, shred the cabbage.
Roll each meatball into the shredded cabbage. You want to cover them all in cabbage (this is instead of the wonton wrappers).
Poor some water, an inch or two, into a large wok and heat on medium-heat. Place some parchment paper over a collapsible vegetable steamer. Place all of the shumai over the parchment paper. Cover with a lid and steam for 15 minutes.