Low Carb Har Gao (Shrimp Dumplings)
Delight in the flavors of dim sum with a guilt-free twist, thanks to this irresistibly delicious Low Carb Har Gao (Shrimp Dumplings) recipe! These keto-friendly shrimp dumplings are made with a tender, gluten-free almond and coconut flour-based dough that wraps around a savory filling of perfectly seasoned shrimp, bamboo shoots, and a hint of garlic. Using xanthan gum for elasticity, the dough is pliable yet low in carbs, making it a fantastic alternative to traditional wheat wrappers. Steamed to translucent perfection, each bite offers a delicate texture and an explosion of umami. Perfect for those following a keto or low-carb lifestyle, these elegant dumplings pair beautifully with a sugar-free soy-based dipping sauce. Serve as an impressive appetizer or enjoy as a satisfying snack!
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Ingredients
- 250 grams Shrimp, peeled and deveined
- 50 grams Pork fat, finely minced
- 2 tablespoons Bamboo shoots, finely diced
- 1 teaspoon Soy sauce
- 0.5 teaspoon Sesame oil
- 0.25 teaspoon Salt
- 0.25 teaspoon White pepper
- 1 teaspoon Garlic, finely minced
- 1 Egg white
- 1 cup Almond flour
- 1 teaspoon Xanthan gum
- 120 milliliters Hot water
- 0.5 teaspoon Salt
- 2 tablespoons Coconut flour
- 1 tablespoon Neutral oil for greasing
Directions
Step 1
Begin by preparing the shrimp filling: Chop half of the shrimp into small pieces and set them aside. Place the remaining shrimp in a food processor and pulse until it becomes a paste.
Step 2
Combine the shrimp paste in a bowl with minced pork fat, diced bamboo shoots, soy sauce, sesame oil, salt, white pepper, minced garlic, and egg white. Mix well until all ingredients are thoroughly combined. Add in the chopped shrimp and gently fold into the mixture. Set the filling aside.
Step 3
To make the low-carb dumpling dough, mix almond flour, xanthan gum, and salt in a bowl. Add the hot water gradually while stirring to form a dough. The dough will be sticky. Add coconut flour a little at a time until the dough is smooth and workable.
Step 4
Divide the dough into 12 equal pieces. Roll each piece into a ball and flatten it between two sheets of parchment paper using a rolling pin until it reaches a circular shape about 3 inches in diameter.
Step 5
Grease your hands with neutral oil. Place approximately 1 tablespoon of shrimp filling into the center of each dough circle.
Step 6
Gently fold the dumpling in half and press the edges to seal. Trim any excess dough if needed, and use additional coconut flour for dusting if the dough gets too sticky.
Step 7
Place the finished dumplings onto a steamer lined with parchment paper, spaced evenly without touching each other.
Step 8
Steam the dumplings over boiling water for about 7-8 minutes or until the shrimp filling is cooked through and the dough turns translucent.
Step 9
Remove from heat and let them cool for a minute before transferring to a plate. Serve immediately with your favorite low-carb dipping sauce.
Nutrition Facts
| Serving size | (632.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1537.1 |
| Total Fat 124.3g | 0% |
| Saturated Fat 28.8g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 535.7mg | 0% |
| Sodium 2557.3mg | 0% |
| Total Carbohydrate 36.6g | 0% |
| Dietary Fiber 19.2g | 0% |
| Total Sugars 5.9g | |
| Protein 88.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 333.9mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 994.3mg | 0% |
Source of Calories