Coming from a Chinese culture, one of my fondest childhood memories would have to be eating dimsum on weekend mornings. I miss the warm atmosphere. With a cup of hot tea in hand, being surrounded by your family as you share all kinds of steamed goodies (majority of which are NOT keto friendly)
Like most Chinese food, dimsum isn’t exactly low carb. Most recipes call for sugar, starches, or various non-keto friendly ingredients. Giving up dimsum had to be one of the hardest decisions when diving into keto. Heck, my family even owned a dimsum restaurant throughout my teenage years! It took a lot of willpower to not cave in for my favorite comfort foods.
Missing these foods, I attempted to make my own keto-friendly version of one of the most popular dishes, the pork and shrimp dumpling (Shumai)! This recipe will make approximately 16, 45g sized dumplings. Feel free to adjust the recipe for smaller or larger sized dumplings!
(You’ll have to excuse my potato-quality images)
Keto Shumai Ingredients
- 175g Peeled & Deveined Shrimp
- 450g Ground Pork
- 100g Shiitake Mushrooms
- 1 Whole Egg
- 1 tsp Ground Ginger
- 1 tsp Onion Powder
- 2 Cloves of Garlic (grated)
- 1 tbps Sesame Oil
- 1 tbps Soy Sauce
- 1 tsp Salt & Pepper
- masago/fish roe (optional topping)
- Clean and dice shiitake mushrooms into approximately 1cm cubes
- Finely chop & dice shrimp until it reaches a paste-like consistency (or pulse in a blender)
- Combine all of the ingredients in a large mixing bowl and mix well (the more you mix the smoother the texture will be)
- Line a steamer with a non-stick paper (make sure the paper has holes so the water doesn’t collect)
- Mold the dumplings into desired shape (I personally prefer cylindrical dumplings)
- Place the steamer over boiling water and cook for 8-10 minutes (or until it’s fully cooked)
- Top off each dumpling with a pinch of masago (optional)
I actually used double the ingredients I listed since I was cooking for the whole family. With fairly large dumplings, we each ate about three of them for our meal (along with a side of cooked veggies) and still had plenty of leftovers.
Overall, I’m happy with how they turned out! They aren’t as juicy as the shumai I’m used to, but it’s expected without flour or starch to absorb the moisture. Flavor-wise, they were pretty spot on to the ones served in my family’s restaurant. Maybe next time I’ll try adding a bit of extra ginger and sesame oil to really bring out the flavor.
If you’re unable to eat pork due to dietary restrictions, using ground beef works well as a substitute!
Unfortunately, my culinary skills don’t do the art of dimsum making justice, but hey, presentation doesn’t matter when they’ll be scarfed down in minutes!
Here’s the nutritional breakdown for those of you who are tracking all of your food!
This was one of my first, and definitely not my last, attempt at making low carb Chinese food. It’s definitely not the easiest thing, especially when rice is eaten at nearly every meal, but I have more keto-friendly asian recipes to share!