Low Carb Ha Gau (Har Gow) - Cantonese Shrimp Dumplings

Experience the delicate artistry of dim sum with these Low Carb Ha Gau (Har Gow) – Cantonese Shrimp Dumplings, reimagined for a keto-friendly lifestyle. Featuring a tender almond flour dough enriched with psyllium husk and xanthan gum, this recipe creates translucent dumpling wrappers that cradle a flavorful shrimp and pork fat filling. Seasoned with the aromatic notes of ginger, sesame oil, and green onions, these dumplings are steamed to perfection, delivering an authentic taste of Cantonese cuisine with a health-conscious spin. Ready in under an hour, they’re a show-stopping addition to your low-carb menu, ideal as an appetizer or light entrée. Pair them with soy sauce or chili oil for the ultimate guilt-free dim sum experience!

Nutriscore Rating: 74/100

Prep Time:45 mins

Cook Time:10 mins

Total Time:55 mins

Servings: 4

Ingredients

• 300 grams Raw shrimp, peeled and deveined
• 50 grams Pork fat, finely minced
• 100 grams Almond flour
• 20 grams Psyllium husk powder
• 1 teaspoon Xanthan gum
• 200 milliliters Boiling water
• 0.5 teaspoon Salt
• 0.25 teaspoon White pepper
• 1 teaspoon Sugar substitute
• 1 teaspoon Soy sauce
• 0.5 teaspoon Sesame oil
• 1 teaspoon Grated ginger
• 2 tablespoons Chopped green onions
• 1 tablespoon Vegetable oil

Directions

Step 1

In a food processor, pulse the raw shrimp until they form a coarse paste. Transfer to a bowl.

Step 2

Add minced pork fat, salt, white pepper, sugar substitute, soy sauce, sesame oil, grated ginger, and chopped green onions to the shrimp paste. Mix thoroughly to combine.

Step 3

In a separate bowl, combine almond flour, psyllium husk powder, and xanthan gum.

Step 4

Slowly add boiling water to the dry ingredients, stirring to form a thick dough. Knead the dough until smooth, then cover and set aside for 10 minutes.

Step 5

Divide the dough into small balls, each about the size of a walnut. Roll each ball between two pieces of non-stick parchment paper to form thin circles. This will be the dumpling wrapper.

Step 6

Place a heaping teaspoon of the shrimp filling into the center of each wrapper. Carefully fold the wrapper over the filling to form a half-moon shape, pleating the edges to seal.

Step 7

Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Brush a bit of vegetable oil on them.

Step 8

Place the dumplings in a single layer in the steamer. Steam over boiling water for 8-10 minutes, or until the shrimp filling is cooked through and the wrappers are translucent.

Step 9

Remove from steamer and serve warm with soy sauce or chili oil if desired.

Nutrition Facts

Serving size	(709.1g)

Amount per serving	% Daily Value*
Calories	1581.1

Total Fat 121.0g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 11.3g
Cholesterol 614.5mg	0%
Sodium 1758.6mg	0%
Total Carbohydrate 43.8g	0%
Dietary Fiber 28.9g	0%
Total Sugars 4.1g
Protein 94.3g	0%

Vitamin D 0IU	0%
Calcium 470.3mg	0%
Iron 6.1mg	0%
Potassium 1005.5mg	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: 66.3%

Protein: 23.0%

Carbs: 10.7%