Pork Shumai With Shrimp

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, including pork shumai.

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!

Making asian dishes doesn't have to be that hard! You could make a low carb egg roll in a bowl without the wrappers, or some sugar free teriyaki chicken without all of that honey!  You can also make some Japanese gyoza by using daikon slices instead of wrappers! These are all healthy low carb asian recipes that you can make!

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5 from 1 vote

Pork Shumai With Shrimp

Savory dumplings made with a low-carb wrapper, filled with a mixture of ground shrimp and pork.

Course Dinner, Lunch

Cuisine Japanese

Keyword dumpling, keto, paleo, pork shumai, shumai

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 15 dumplings

NET Carbs

calories 94kcal

Protein

Fat

Cook Ashley

Ingredients

• ⅛ (120g) cabbage

Shumai

• 225 g ground pork
• 225 g peel shrimps
• 1 (10g) stem Japanese garlic chive (or green onions)
• ½ (50g) onion
• 1 tbsp ginger
• 2 tbsp coconut aminos
• 2 tbsp sesame oil
• ¼ cup (35g) blanched almond flour
• ½ tsp Himalayan salt
• ½ tsp black pepper

Dipping Sauce

• 2 tbsp coconut aminos
• 1 tbsp white vinegar
• 1 tsp chili oil
• 1 tbsp sesame oil

Instructions

• 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. 

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

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