Paleo Dim Sum - Shumai (Whole30, Keto, Low Carb)
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!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 20 dumplings
- 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
- 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
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 !
- 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.
Serving: 46g | Calories: 96kcal | Carbohydrates: 2g | Protein: 7g | Fat: 6.4g | Saturated Fat: 2.1g | Cholesterol: 24mg | Sodium: 720mg | Sugar: 1g | Vitamin A: 13% | Vitamin C: 7% | Calcium: 1% | Iron: 3%