Paleo Siu Mai (Pork and Shrimp Dumplings)

Satisfy your dim sum cravings with these Paleo Siu Mai, a healthier, grain-free twist on the classic pork and shrimp dumplings! These delectable bites feature a succulent blend of ground pork, coarsely chopped shrimp, aromatic ginger, garlic, and scallions, all wrapped in tender green cabbage leaves in place of traditional dumpling skins. The result is a naturally gluten-free, low-carb, and paleo-friendly dish that retains all the rich, savory flavors you love. Steamed to perfection and ready in under an hour, these dumplings are perfect for meal prep, appetizers, or light meals. Pair them with coconut aminos for dipping and enjoy an umami-packed, guilt-free indulgence that's as wholesome as it is delicious!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams ground pork
• 150 grams shrimp, peeled and deveined
• 1 head green cabbage
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons scallions, chopped
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper

Directions

Step 1

Begin by preparing the cabbage leaves. Remove the outer leaves carefully, ensuring they remain intact. Choose about 12 large leaves from the cabbage.

Step 2

Bring a pot of water to a boil and blanch the cabbage leaves for 1-2 minutes, just until soft enough to be pliable. Remove and drain well. Set aside to cool.

Step 3

To prepare the filling, coarsely chop the shrimp and transfer them to a large mixing bowl.

Step 4

Add the ground pork, coconut aminos, sesame oil, grated ginger, minced garlic, chopped scallions, salt, and ground black pepper to the bowl with the shrimp.

Step 5

Mix the ingredients well with clean hands or a spoon until thoroughly combined. The mixture should be sticky and come together as a cohesive filling.

Step 6

Lay a cabbage leaf on a clean working surface. Place about 1-2 tablespoons of filling into the center of the leaf.

Step 7

Gently gather the sides of the leaf around the filling to form a purse-like shape, leaving the top open. If necessary, trim the thick stem part of the cabbage leaf to make folding easier.

Step 8

Repeat with the remaining cabbage leaves and filling. Arrange the dumplings in a single layer on a steamer basket.

Step 9

Fill a pot with a couple of inches of water and bring it to a simmer. Place the steamer basket over the simmering water, ensuring the water does not touch the dumplings.

Step 10

Cover and steam the Siu Mai for 10-15 minutes or until the filling is cooked through. The pork should be no longer pink, and the shrimp should be opaque.

Step 11

Remove the steamer basket from the pot. Allow the Siu Mai to cool slightly before serving.

Step 12

Serve warm, and enjoy this healthy and flavorful paleo rendition of Siu Mai with a side of extra coconut aminos for dipping, if desired.

Nutrition Facts

Serving size	(809.6g)

Amount per serving	% Daily Value*
Calories	1145.7

Total Fat 68.1g	0%
Saturated Fat 21.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 517.9mg	0%
Sodium 2223.6mg	0%
Total Carbohydrate 29.8g	0%
Dietary Fiber 9.3g	0%
Total Sugars 17.4g
Protein 105.4g	0%

Vitamin D 0IU	0%
Calcium 290.5mg	0%
Iron 4.8mg	0%
Potassium 1037.7mg	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: 53.1%

Protein: 36.5%

Carbs: 10.3%