Keto Shrimp Shumai

Discover a low-carb twist on a dim sum classic with this delectable Keto Shrimp Shumai recipe! Perfectly seasoned shrimp and pork are blended with aromatic ginger, garlic, and green onions, then delicately wrapped in blanched nappa cabbage leaves for a keto-friendly alternative to traditional dumpling wrappers. Steamed to perfection in just 10 minutes, these bite-sized delights are tender, juicy, and bursting with umami flavor. A touch of xanthan gum helps bind the filling, while a soy sauce and sesame oil-based marinade ensures every bite is packed with savory goodness. Garnished with sesame seeds and served with a tangy soy-vinegar dipping sauce, this healthy, gluten-free dish is ideal for easy appetizers, light lunches, or party platters. Whether you're keto-conscious or simply a fan of Asian cuisine, these elegant shumai are a must-try!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 5

Ingredients

• 400 g shrimp, peeled and deveined
• 200 g ground pork
• 10 pieces nappa cabbage leaves, large
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons green onions, finely chopped
• 1 teaspoon xanthan gum
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon sesame seeds, for garnish
• 0 as needed dipping sauce (soy sauce and rice vinegar mixed)

Directions

Step 1

Start by preparing the cabbage leaves. Gently boil a pot of water and blanch the cabbage leaves for about 1 minute until they are pliable. Remove and set aside to cool.

Step 2

In a food processor, combine shrimp and ground pork. Pulse until the mixture becomes a paste but still has some texture.

Step 3

Transfer the shrimp and pork mixture into a large bowl. Add soy sauce, sesame oil, grated ginger, minced garlic, chopped green onions, xanthan gum, salt, and black pepper. Mix well until all ingredients are thoroughly incorporated.

Step 4

Place approximately 1 1/2 tablespoons of the filling onto the center of each cabbage leaf. Gently fold the edges to form a small pouch, leaving the top exposed slightly.

Step 5

Prepare a steamer and line it with parchment paper or large cabbage leaves to prevent sticking.

Step 6

Arrange the shumai in the steamer in a single layer, ensuring they don’t touch each other to allow the steam to circulate.

Step 7

Steam the shumai over simmering water for about 8-10 minutes or until the shrimp is completely cooked and turns pink.

Step 8

Once cooked, carefully remove the shumai from the steamer and transfer to a serving plate.

Step 9

Garnish with sesame seeds and serve warm with dipping sauce.

Nutrition Facts

Serving size	(1208.2g)

Amount per serving	% Daily Value*
Calories	1279.6

Total Fat 62.6g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 5.9g
Cholesterol 961.2mg	0%
Sodium 3860.3mg	0%
Total Carbohydrate 27.1g	0%
Dietary Fiber 9.7g	0%
Total Sugars 10.5g
Protein 158.6g	0%

Vitamin D 0IU	0%
Calcium 650.6mg	0%
Iron 9.1mg	0%
Potassium 2175.2mg	0%

*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.

Source of Calories

Fat: 43.1%

Protein: 48.6%

Carbs: 8.3%