My favorite thing about living in Thailand is I get to learn and try new ways of eating traditional Asian cuisine. I always try to find different ways of making Asian recipes in a low carb way. Keto Cabbage Gyoza was one of them in the past, and it became one of your most favorite recipes from my blog. I bet it won’t be different with Keto Shumai. Also, it is easier to prepare than Gyoza because the cabbage doesn’t need to be precooked.
Shumai Chinese Recipe! Shumai is also known as Siu Mai, Shaomai, or Siomai. Pork Dumplings made with shrimps, flavorful pork & fragrant shiitake mushrooms give a deliciously satisfying mouthfeel.
In the original recipe, the dumplings are being wrapped in wonton wrappers, but those are easy to substitute with cabbage. Cabbage is my very favorite vegetable in the Asian kitchen as after proper preparation, it has a similar wrapper consistency, and it doesn’t have a strong aroma.
Shumai pork and shrimp dumplings are also great make-ahead freezer meals. To do so, line a plate with parchment paper. Place your dumplings over the parchment paper, make sure they don’t touch each other. Freeze until they harden. This will take a few hours. Once they are frozen, you can easily transfer them to a freezer bag, now they won’t stick together. You can keep them in the freezer for 1-2 months. When you are ready to eat the Shumai, you can simply steam them straight away, no need to thaw.
Of all the dumplings in Chinese cuisine, Shumai is one of the easier ones to make. All you need to do is prepare the filling, form small meatballs, cover them in thinly sliced cabbage and steam. With only 1,3g carbs per dumpling, and you need like 6-9 to feel satisfied, it is a perfect keto meal and a protein booster too!
Here are 3 easy steps to make Keto Shumai:
- Make the filling – Mix the ground meat with chopped shrimps and other Shumai ingredients.
- Roll the filling into the shredded cabbage – First few may be tricky, but once you get it, it’s pretty easy!
- Steam – Cooking time is just 12-15 minutes. Really fast, and you can enjoy the dumplings right away!
Originally, the Shumai dumplings are steamed in bamboo steamer baskets lined with parchment paper. However, it is not necessary to use them. Place some parchment paper over a vegetable steamer. Place all of the dumplings over the parchment paper. Cover with a lid and steam for 15 minutes. You might repeat the procedure twice or more, it depends on how many Shumai fit into your steamer.
Nutrition per 1 dumpling
- Carbs 1,3g
- Fats 3,9g
- Protein 6,4g
- 1/2 (250g) cabbage
- 1 pound ground pork
- 1 pound peeled shrimps
- 1 (10g) green onions
- 1/2 (50g) onion, finely chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp unsalted chicken stock
- 1 tsp fish sauce
- 2 tbsp sesame oil
- 2 tbsp coconut aminos
- 1 - 2 dried shiitake mushrooms, finely chopped
- 1/2 tsp Himalayan salt
- 1/2 tsp black pepper
- Dipping Sauce
- 4 tbsp coconut aminos
- 2 tbsp white vinegar
- 2 tsp chili oil or chili flakes
- 2 tbsp sesame oil
- Clean the shrimps and finely chop them. Mince the onions. Peel and grate the ginger. Mix all of the ingredients together in a large bowl.
- Using your hands, form around 30 meatballs with the mixture.
- With a cabbage shredder or using a sharp knife, shred the cabbage into thin strips.
- Roll each meatball into the shredded cabbage. With pushing softly with your fingers try to cover them all in cabbage.
- Poor some water, into a large pot or saucepan and bring the water to boil. Place some parchment paper over a vegetable steamer. Place all of the dumplings over the parchment paper.
- Cover with a lid and steam for 15 minutes. You might repeat the procedure twice or more, it depends on how many Shumai fit into your steamer.