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Paleo Dim Sum – Shumai – is Whole30 and Keto dumplings. Juicy meatballs wrapped in sweet cabbage leaves. Enjoy low carb dim sum with dim sum dipping sauce!
Almost a year ago, I made this Google ranked No.1 Paleo Dim Sum – Shumai recipe. Since then, so many people have enjoyed the recipe and today, I’m sharing a new video and an updated recipe to help you make these yummy dumplings at home easily.
Dim sum in Cantonese means touch your heart. You often see families and friends enjoy dim sum together during weekend brunch with a pot of herbal tea.
Here I share my take on these yummy jewels – Paleo Dim Sum – Shumai – that are low carb and free of wheat, gluten, starch, and added sugar. They go perfectly with my umami dumpling dipping sauce.
Be sure to give a thumbs-up to the 1 minute video below and subscribe to my site to receive Free 6-day Asian-inspired Paleo meal plan that will help you lose weight while eating delicious Asian food!
More Delicious low carb or gluten-free dumplings and dim sum!
- Crispy rice paper dumplings! (vegan friendly!)
- Seafood dim sum (low carb, gluten-free)
- Bok choy dim sum
- Paleo har gow dumplings and gluten-free har gow dumpling wrappers
Paleo Dim Sum – Shumai (Whole30, Keto, Low Carb)
Video
Ingredients
- 1 lb ground pork 80% lean; 20% fat
- 1 small size cabbage The smaller the better because we’ll use only the inner part of cabbage
Pork seasonings:
- 1 1/2 tbsp grated ginger
- 1 egg white
- 1 ½ tbsp toasted sesame oil
- 2 tbsp coconut aminos
- 2 stock of scallions thinly sliced
- 6 tbsp finely chopped carrots
- 1 tsp sea salt
- ½ tsp white pepper
My Signature Umami Dumpling Dipping sauce:
- 2 tbsp coconut aminos
- 1 tbsp rice vinegar Organic. The ingredients should be rice vinegar and water only
- 1 tsp toasted sesame oil or chili oil
- 1 tsp grated ginger
- tsp ½ hot red chili pepper sauce optional
Instructions
- Remove the cabbage core. Fill-in a pot with cold water just enough to cover the entire cabbage. Once the water starts boiling. Turn the heat down to low boil. Remove the leaves as they separate. Set aside to cool.
- Combine the ground pork with “pork seasonings”. Mix well. Line a bamboo steamer with a thin layer of parchment paper. Alt. use a plate set over a steaming rack.
- Select a small cabbage leaf. Form a small cup shape with a leaf in your hand and spoon about 1 tbsp of meat filling into the leaf wrapper. Gently squeeze the cabbage leaves and the meat filling to make sure they cohere nicely.
- Place them in the steamer. Put one next to each other so they won’t fall apart in the steamer. Steam over high heat for about 25-30 mins until fully cooked. The water should be more than simmering but not quite boiling. Enjoy with my signature umami dipping sauce !
Notes
- I use only the inner part of cabbage leaves (smaller size leaves) as wrappers because I prefer smaller size dim sum.
- Don’t have a bamboo steamer rack at home? You can use a plate set over a steaming rack or place the cabbage dim sum directly on a stainless steel steamer basket in a wok with a glass lid.
- Note that the boiling water in the wok should be more than simmering but not quite boiling. The water should neither be high enough to touch the bottom of the plate nor should the water be able to boil over onto the plate. They should be cooked by the steam and not from direct heat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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They look so good I can’t wait to try can I also do this with chicken?!
Thanks, Amanda. Yes you can! I recommend using ground chicken thighs to keep the meatballs moist :))
Tried this today and came out perfect! I have tried few of your recipes and it always hit the spot. Thank you for always creating wonderful asian recipes.
Lovely! We absolutely love this low carb dim sum recipe, too! Thanks for sharing and making the dish!
Thank you, they taste amazing! I’ve made them with wild spinach leaves and they turned out great.
these were amazing, thank you for the recipe.
Thank you, Noami! These dim sum shumai are absolutely delicious!
This is do easy to make and sooo yummy! Even my 3 year old enjoys it 🙂
*****
That’s so awesome. So happy to hear. Yay !
My husband and I LOVE this recipe!! We’ve made it as is a few times as is and tonight we added about a 1/2 lb of chopped shrimp and another 1/2 batch of pork seasoning. Out of this world! Thank you!!
You are so very welcome Juli ! Appreciate it ! 😀
I made these 2 nights ago and they were A-MAZing! Hubby said definitely a “keeper” recipe. The dipping sauce was AWESOME and I’m plotting right now, additional ways to use this wonderful stuff. (Maybe a dressing for an Asian inspired salad?) I love Asian food, but had pretty much written it off during this 30 days of soy and rice-freedom…So happy to have found your site!
Thanks so much, Karen. I appreciate it ! 🙂
This looks great! Have you tried freezing them? If so, do you freeze before or after they are steamed? Thank you.
Hello Dear Jaclyn!
Thanks so much for your message. You raised a very good question.
I’ve never freeze my homemade dim sum before. I always make them fresh and you know they are so good and delicious so these yummy jewels always gone so quickly in my household right away ! Everyone loves it. That being said, a good friend of mine who’s also a great home cook has stored them in the freezer before. Let me email her and see what she thinks and how best to approach it.
Thanks so much again and I’ll be in touch !
ChihYu :))
Hi ChihYu, did you ever try freezing them? They look delicious! Trying them out. Thanks
Hi Fahreen, thank you ! They taste so good and they are always gone in a hurry. I don’t recommend freezing them because they aren’t made from real dough flour. They are cabbage leaves and cabbage contains moisture.
Okay thank you. I tried them and they were amazing!! We love dim sum so much but can’t eat them because of the gluten. These were beyond delicious! Thanks so much for all your recipes, we’ve loved them all 🙂
Made these tonight for dinner- so delicious!!! I used just under a pound of ground pork (a little less than what the recipe called for, but pretty much kept all the other measurements the same) and nappa cabbage for the cabbage component. Oh, and I also put a little more than a tablespoon of filling in each shiumai because a tablespoon didn’t seem like enough (could’ve been because I used nappa which has a longer, narrower leaf than regular cabbage??), and it made the shiumai hold together better- it even kept it’s shape after steaming! I don’t have a traditional bamboo steamer, so used a rice cooker with a steaming tray, and they turned out great, and taste exactly like the original!!! Love thats its paleo, Keto and gluten free! Will make again!!!
That’s wonderful. So happy to hear!
Dang! These sound amazing!
Thanks so much, Tina ! I’m thinking to re-make them soon. They are absolutely delicious and I had a lot of fun making them. 🙂
Wow! You were right – totally easy and it sounds delicious! Will definitely try these!
I’m so happy to hear that ! Let me know how it goes ! :))