Low Carb Shrimp Shumai
Elevate your appetizer game with these irresistible Low Carb Shrimp Shumai, a lighter take on the classic dim sum favorite. Juicy shrimp and ground chicken are blended with fresh scallions, grated ginger, and a hint of soy sauce and sesame oil, then delicately wrapped in tender cabbage leaves instead of traditional dumpling wrappers, making them perfect for low-carb or keto diets. Steamed to perfection, these bite-sized bundles are bursting with savory flavor and come with a tangy chili-vinegar dipping sauce for the ideal spicy kick. Ready in just 40 minutes, these healthy shrimp shumai are an impressive addition to any dinner party or a quick, guilt-free indulgence for weeknight cravings!
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Ingredients
- 250 grams Shrimp, peeled and deveined
- 150 grams Ground chicken
- 3 tablespoons Scallions, chopped
- 1 teaspoon Ginger, grated
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 12 large leaves Cabbage leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Rice vinegar
- 1 teaspoon Chili paste
Directions
Step 1
Start by mincing the shrimp into a coarse paste using a knife or a food processor.
Step 2
In a mixing bowl, combine the minced shrimp, ground chicken, scallions, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Step 3
Bring a large pot of water to boil. Blanch the cabbage leaves for 1 minute to soften them, then remove and immediately plunge into an ice bath to stop the cooking process. Drain and pat dry with a paper towel.
Step 4
Lay out a cabbage leaf on a flat surface. Place about 1 tablespoon of the shrimp mixture in the center.
Step 5
Fold the cabbage leaf around the filling to form a small dumpling, pleating the edge to seal the filling inside. Repeat with remaining leaves and filling.
Step 6
Arrange the wrapped shumai in a steamer basket. Ensure there is space between each piece for even cooking.
Step 7
Steam over boiling water for 6-8 minutes, or until the filling is cooked through and the shumai are heated completely.
Step 8
While shumai are steaming, prepare the dipping sauce by mixing rice vinegar and chili paste in a small bowl.
Step 9
Remove shumai from the steamer and serve hot with the dipping sauce on the side.
Nutrition Facts
| Serving size | (1557.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 883.1 |
| Total Fat 30.2g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 615.5mg | 0% |
| Sodium 3234.4mg | 0% |
| Total Carbohydrate 68.1g | 0% |
| Dietary Fiber 27.7g | 0% |
| Total Sugars 35.0g | |
| Protein 106.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 641.3mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 3690.9mg | 0% |
Source of Calories