Low Carb Siew Mai (Chinese Dumplings)
Delight in every savory bite of Low Carb Siew Mai, a healthier twist on the classic Chinese dumpling. This recipe swaps traditional wonton wrappers for blanched cabbage leaves, keeping the dumplings keto-friendly and gluten-free without sacrificing flavor. Packed with a juicy filling of ground pork, chopped shrimp, and aromatic seasonings like ginger, garlic, and sesame oil, these dumplings are irresistibly tender and bursting with umami. Steamed to perfection, they're both nutritious and satisfying, making them an excellent addition to your low-carb meal plan. Serve these cabbage-wrapped delights as a wholesome appetizer or a light main dish, garnished with fresh green onions and paired with a side of soy sauce for dipping. Perfect for those seeking low-carb Chinese cuisine, this guilt-free recipe is a must-try for dumpling lovers!
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Ingredients
- 500 grams Ground pork
- 150 grams Shrimp, peeled and deveined
- 1 large Egg
- 2 tablespoons Green onions, finely chopped
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 20 small Cabbage leaves
Directions
Step 1
Roughly chop the shrimp into small pieces, ensuring they are evenly sized.
Step 2
In a large bowl, combine the ground pork, chopped shrimp, egg, green onions, soy sauce, sesame oil, minced ginger, garlic powder, salt, and pepper.
Step 3
Mix the ingredients thoroughly until they are well combined and the mixture is homogeneous.
Step 4
Prepare the cabbage leaves by blanching them in boiling water for 1-2 minutes until pliable. Quickly transfer them to an ice bath to cool and then pat them dry.
Step 5
Lay a blanched cabbage leaf flat on a clean surface. Spoon about 1 tablespoon of the pork and shrimp mixture onto the center of the leaf.
Step 6
Gather the edges of the leaf around the filling to form a round dumpling, leaving the top open. Gently press the sides to shape and keep it together, using the pliability of the cabbage to your advantage.
Step 7
Repeat with the remaining cabbage leaves and filling mixture.
Step 8
Arrange the cabbage-wrapped dumplings in a single layer, seam-side down, in a steamer basket lined with parchment paper.
Step 9
Bring a pot of water to a boil and place the steamer basket over the boiling water.
Step 10
Cover and steam the dumplings over medium heat for approximately 20 minutes or until the pork stuffing is fully cooked.
Step 11
Once cooked, carefully remove the dumplings from the steamer and serve hot, optionally garnished with extra chopped green onions or a side of soy sauce for dipping.
Nutrition Facts
| Serving size | (2566.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2332.2 |
| Total Fat 129.5g | 0% |
| Saturated Fat 43.5g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 962.5mg | 0% |
| Sodium 3209.5mg | 0% |
| Total Carbohydrate 110.6g | 0% |
| Dietary Fiber 45.0g | 0% |
| Total Sugars 56.9g | |
| Protein 196.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1043.4mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 4157.5mg | 0% |
Source of Calories