Try this Paleo Dim Sum - Shumai recipe, or contribute your own.
- 1 egg white
- 1/2 tsp white pepper
- 2 tbsp coconut aminos
- 1 tsp sea salt
- 1 tsp grated ginger
- 1 lb of ground pork (80% lean 20% fat)
- 1 head of cabbage (select round shape and small cabb
- 1 1/2 tbsp grated ginger
- 1 1/2 tbsp toasted sesame oil
- 2 stock of scallions thinly sliced
- 1 small size carrot (about 6 tbsp) finely chopped in a food processor
- 1 tbsp rice vinegar (organic. the ingredients should be r
- 1 tsp toasted sesame oil or chili oil
- (optional) 1/2 tsp hot red chili pepper sauce !
- Carbohydrate 0.143805250162236 g
- Cholesterol 0 mg
- Fat 2.03364150411525 g
- Fiber 0.0249125000182596 g
- Protein 0.195608750016616 g
- Saturated Fat 0.289181000585247 g
- Serving Size 1 1 dumpling (27g)
- Sodium 90.0391000001187 mg
- Sugar 0.118892750143977 g
- Trans Fat 0.0932930001829513 g
- Calories 19 calories
Step-by-step
- 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 it separates.
- Set aside to cool.* I use only the inner part of cabbage leaves (smaller size leaves) as wrappers because I prefer smaller size dim sum.
- Combine the ground pork with “pork seasonings†. Mix well with your hands until it forms a smooth paste.
- Line a bamboo steamer with a thin layer of parchment paper (so the steam can come through). *Don’t have a bamboo steamer rack at home? You can use a plate set over a steaming rack or place the dumplings directly on a stainless steel steamer baskets in a wok with a glass lid.
- Select a small cabbage leaf and 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 the stuffed Shumai in the steamer. Place the dumplings one next to each other so they won’t fall apart in the steamer.
- Steam over high heat for about 25-30 minutes until fully cooked. *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. The dumplings should be cooked by the steam and not from direct heat.
- Enjoy with my signature dumpling dipping sauce !
Traditional wheat wrappers are replaced here by tender cabbage leaves, shifting this dim sum classic away from its wonton-skin origins while maintaining the savory meat filling. Steaming ground pork wrapped in vegetation requires careful management of moisture, since cabbage releases water as it cooks. Pair these delicate dumplings with a bright, acidic dipping sauce containing rice vinegar and toasted sesame oil to cut through the rich 80/20 fat ratio of the pork. The high fat content ensures the meat stays succulent during the prolonged cooking process, but it also demands a sharp, punchy condiment on the side.
- Select round, small cabbages and submerge them in boiling water briefly so individual leaves peel away without tearing.
- Work the pork mixture vigorously with your hands until it develops a tacky, paste-like consistency, which binds the meat securely inside the leaf cup.
- Maintain a vigorous steam in your wok for 25 to 30 minutes, ensuring the water level stays below the steamer basket to prevent boiling the dumplings from underneath.
- Manage your workflow by mixing the meat filling first and letting it rest in the refrigerator for 20 minutes before assembly to firm up the fats.
Serve these warm dumplings immediately alongside sliced scallions and a bowl of coconut aminos spiked with chili. Leftover cooked shumai can be stored in an airtight container in the refrigerator for up to three days and reheated via steam.
