Baked Shrimp Dumplings: Two Easy Low-Carb Options
Last updated on August 15th, 2024
These savoury Baked Shrimp Dumplings are wrapped in delicate savoy cabbage leaves or rice paper sheets, providing two low-carb options bursting with flavour.
Additionally, dip them in a tangy cilantro and lime-infused all-purpose dipping sauce for an explosion of flavours everyone will love!
| 1 Serving | carbs | fibre | net carbs |
|---|---|---|---|
| Cabbage Leaf | 2.3g | 0.5g | 1.5g |
| Rice Paper | 5.1g | 0.2g | 4.9g |
About Baked Shrimp Dumplings
This recipe for Baked Shrimp Dumplings offers two ways for you and your family to enjoy a delicious meal together while maintaining your carb intake. Plus, it’s a breeze to prepare, and the dumplings only take 15 minutes to bake in the oven!
Savoy cabbage leaves make great low-carb wrappers for dumplings
The first way offers a low-carb alternative: soft, pliable blanched Savoy cabbage leaves are used to wrap a tasty filling of shrimp, green onions, carrots, and sweetcorn seasoned with aromatic garlic. Additionally, This makes colourful dumplings.
Rice paper sheet dumplings, a low-carb alternative
The second way uses a popular option: rice paper sheets are dipped in water to make them pliable. Although this option isn’t keto, rice paper is lower in carbs and an ingredient your family may be used to eating if they are not on a low-carb diet.
Certainly, these Baked Shrimp dumplings will be a hit with the whole family. Furthermore, you decide whether to encase a flavourful shrimp dumpling filling in Savoy cabbage leaves, rice paper, or a combination of both. It’s a win-win!
What’s Unique about Savoy Cabbage Leaves?
Savoy cabbage leaves are crinkly, lacy, ruffled, and dark green compared to regular white cabbage, so they’re instantly much more visually appealing in dishes that use them for wrapping some sort of filling for dumplings or rolls.
When steamed or boiled, Savoy cabbage leaves become translucent and flexible, similar to napa or Chinese cabbage. Yet, compared to other types of cabbage, Savoy cabbage retains its texture better when blanched, making it perfect for wrapping delicious fillings, as in this recipe.
Regal Origins of Savoy Cabbage: A Low-Carb Delight
Doesn’t the name “Savoy cabbage” sound like it’s straight out of a high-end restaurant? For instance, you can just picture it being served as a fancy dish at The Savoy restaurant in London, or you may think it’s named after it.
However, I discovered that Savoy cabbage originated from the Savoy region of France, hence its name, where an Italian Royal house was established long ago.
So, basically, these shrimp dumplings will make you feel like royalty without even trying, and how about that for a low-carb, healthy, and posh meal?
Why you will love Baked Shrimp Dumplings
Do you ever scroll through Instagram and come across shrimp dumpling recipes that, while tempting, aren’t exactly low-carb? Certainly, most of those recipes use dumpling wrappers made with plain wheat flour. Therefore, here’s why you’ll love these delicious Baked Shrimp Dumplings:
- Low-Carb Option: Amazingly, this recipe for dumplings uses Savoy cabbage leaves, naturally low in carbs providing a healthy dietary choice. This means you can enjoy dumplings with your family without worrying about your carb intake, and they’re so delicious that your family might just prefer them, too!
- Easy to Prepare and Bake: What’s more is that you won’t have to prepare separate meals tonight! You can wrap the filling in savoy cabbage leaves or rice paper and then bake the shrimp dumplings simultaneously.
- A Recipe for the Whole Family: You can also use this recipe as a fun family activity, maybe involving your kids in wrapping a tasty shrimp filling in savoy cabbage leaves or rice paper sheets.
- Customize the Filling: Moreover, experiment with different fillings to help you maintain your low-carb goals. For example, you can switch up the protein or add extra vegetables to the dumpling filling.
Carbs and Servings Notes
under 5g net carbs per shrimp dumpling
For this recipe, you can make a batch of dumplings using a combination of Savoy cabbage leaves and rice paper sheets.
When I shot these images, I used 4 cabbage leaves cut in half to make 8 dumplings and 5 rice paper sheets cut in half to make 10 more dumplings, for a total of 18 baked Shrimp dumplings.
Of course, you can vary the choice of wrappers and make these dumplings with just one type of wrapper.
Here is an approximate breakdown of how many carbs, fibre and net carbs one dumpling contains:
Carbs and Servings in Baked Shrimp Dumplings
| 1 Serving | Carbs | Fibre | Net Carbs |
|---|---|---|---|
| Savoy Cabbage Leaf | 2.3g | 0.5g | 1.5g |
| Rice Paper Sheet | 5.1g | 0.2g | 4.9g |
As you can see, using Savoy Cabbage leaves to wrap a tasty filling reduces the carb content even more, making this recipe extremely low-carb and suitable for a keto-friendly diet.
However, it’s important to note that if you change the filling ingredients, the carb count will either increase or decrease depending on the ingredients used.
Ingredient Notes and Substitutions
Low-Carb Wrappers for Dumplings:
Savoy Cabbage: One head of Savoy cabbage yields about 10 large leaves, which would be enough to make an entire recipe of this recipe. Remove the fresh green leaves and blanch them until they’re soft and pliable. Alternatively, Napa cabbage or Chinese cabbage would be the ideal substitute.
Rice Paper Sheets: These edible paper sheets are sold in stacks of round dried sheets and are available in the Asian aisle in most grocery stores.
Shrimp Filling:
Raw Shrimp: Frozen or fresh raw shrimp is best for this recipe since the baking time will maintain the shrimp’s moisture and tenderness as they bake. To reduce extra steps, I buy and thaw ready-peeled and deveined shrimp sold in the frozen section.
Green Onions: Finely slice both green and white parts and substitute with white a 1/4 cup of yellow or red onions if needed.
Carrot: some grated carrot adds colour to the filling but chopped celery or even red pepper are great alternatives.
Sweetcorn: As sweetcorn is higher in carbs, only 1/4 cup is added to the filling to add some colour and sweetness, but you can leave it out completely.
Garlic: Fresh minced garlic adds a lot of flavour to the filling, yet a teaspoon of garlic powder is all you need to substitute since it is much more concentrated.
Salt and Pepper: I recommend using the specified amount for the filling and then adjusting your homemade dipping sauce, which can contribute to additional saltiness.
Arrowroot starch: Look for arrowroot starch in the gluten-free aisle at the grocery store. It helps absorb moisture in the filling, preventing the dumplings from getting soggy. Tapioca starch is a healthy alternative.
Olive Oil: Just enough to brush over the dumplings to help them cook as they bake in the oven.
Warm Water: To soften the rice paper wrappers, add some warm water to a shallow plate.
Dipping sauce:
Easy Asian Dipping Sauce: This sauce is perfect for the dumplings and gives them an awesome burst of Asian flavours when dipped. It’s quick to make, taking less than 10 minutes, and you don’t need any fancy ingredients. Alternatively, you can use your favourite dipping condiment that you may already have at home. I’ve included the recipe in the card below; however, refer to the ingredient notes in the post for substitutions.
How to Prepare Savoy Cabbage for Dumplings
1) Blanch the Leaves
- Fill a large pot halfway with water and bring it to a boil. Remove the fresh green leaves from the cabbage and place them in the boiling water. Blanch the leaves for about 3-4 minutes until soft, then transfer them to a colander in the sink to drain and allow them to cool.
2) Cut the leaves in half and remove the stem
- Begin with clean hands and place a cabbage leaf flat on the chopping board.
- Use a sharp knife to cut the leaf straight down the middle against one side of the thick part of the stem.
- This will leave you with two pieces, but one will still have a thick stem attached. Cut this off to leave a knobby thick stem that you can eat or discard.
- Dry the leaf and continue with the remaining leaves, stack, and set them aside.
How to make the Shrimp Dumpling Filling
1) Chop the thawed Shrimp
- Rinse the peeled and thawed shrimp under cold water, drain, transfer to a clean chopping board, and pat dry with a paper towel. Once dry, chop the shrimp into smaller pieces.
2) Mix the shrimp with veg and spices
- Transfer the chopped shrimp to a mixing bowl, add all the ingredients for the filling, and mix the filling thoroughly to combine evenly.
Assembling the Shrimp Dumplings (2 ways)
Savoy Cabbage Leaves to make Baked Shrimp Dumplings
- To start, preheat the oven to 400F and set a baking tray lined with parchment paper aside.
- Next, lay a piece of prepared Savoy cabbage leaf on the chopping board with the cut edge at the bottom, and place a tablespoon of the filling in the centre. Then, lift up the cut side edge and fold it over the filling to cover it halfway.
- Now, fold over the sides individually, overlapping them into an envelope shape. If one side feels a bit thick, cut off the thick part with a knife or kitchen scissors.
- Holding the overlapped sides in place, tightly roll the dumpling upwards to the top edge of the leaf, forming a sealed parcel with the seam side down. Lightly brush it with oil and place it on the baking tray. Repeat with the remaining Savoy cabbage leaf layers.
Rice Paper Sheets to make Baked Shrimp Dumplings
- Using a sharp knife, cut the rice paper in half and separate the sheets slightly to make 2 pieces. You will hear a slight cutting sound, indicating that the rice paper is not fully absorbed by water. otherwise, it will be too sticky.
- Add a tablespoon of the filling onto the centre of each sheet, and, working quickly, fold the cut side over to the middle of the filling, then fold over and lap the sides over the filling.
- Roll the dumpling upwards to overlap the top part and seal it in place. These are easier to shape but can get sticky if you let them sit out of the tooling.
- Repeat with the remaining sheets until the filling is used up. Brush with oil and place on the baking tray.
How to Bake the Shrimp Dumplings
Bake, broil (optional) and serve
- You can totally bake these dumplings on one tray. Just pop them on a baking sheet lined with parchment paper, leaving some space between each one.
- Then, slide the tray onto the middle rack of a preheated 400°F oven for about 15 minutes until an internal thermometer reading shows 145°F. A visual clue that the shrimp are cooked is when they turn pink and firm to the touch.
- After that time is up, you can move the tray to the top rack and broil the dumplings for 2-3 minutes. Alternatively, transfer them to an air fryer to crispen for about 2-3 minutes at 400F.
How to Serve Baked Shrimp Dumplings
Transfer the shrimp dumplings to a serving platter alongside this Asian Dipping Sauce for an absolutely refreshing meal. It’s zesty and gingery and perfectly complements the shrimp filling. My hubby and kids love the combination.
Alternatively, experiment with your favourite dipping sauces or drizzle some chilli oil or soy sauce on the dumplings.
Additionally, you could serve them as a healthy snack on a bed of greens or cucumber slices. Or, for more of a “posh” meal, serve these dumplings in smaller portions as an appetizer for your guests.
Sometimes, I add chopped fresh red hot chilli slices over the dumplings for an extra kick.
Useful Tips for making Baked Shrimp Dumplings
For the Savoy cabbage leaves and rice paper wrappers
- Use leaves from a large Savoy cabbage head to wrap the filling.
- Blanch the cabbage leaves to make them easy to assemble.
- Drain the cabbage leaves and wipe them dry with a paper towel.
- Remove the thick stems from the centre of the cabbage leaves after blanching.
- Tightly seal the leaves when they are filled with the shrimp mixture.
- Place the dumpling seam-side down on the baking tray to keep the filling intact.
For the Dumpling filling
- Use fresh or thawed frozen raw shrimp for best results.
- If you use cooked shrimp, reduce cooking time to avoid the shrimp becoming chewy.
- Arrowroot is the key to holding the filling together, but you can also use tapioca starch or cornstarch instead.
- Don’t overstuff the filling as it expands as the shrimp cooks.
- You can use ground pork or chicken instead of shrimp and bake until the internal temperature reaches 165°F for chicken and 160°F for pork.
- You can adjust or omit any flavoured ingredients to your liking. You can make it spicy or less spicy, adding more garlic, ginger, or chillies.
Storage, Reheating and Make Ahead
Storing: Baked dumplings can be stored in an airtight container in the fridge for up to three days.
Reheating: To reheat refrigerated leftovers, you can microwave them for a softer texture or air fry them to warm the filling and crisp up the surface.
Make ahead: Keep the raw filling separate from the cabbage leaves. The raw filling will stay fresh and refrigerated for 1-2 days. Pat dry the blanched leaves and cover them in a separate container lined with a paper towel for 3 days.
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Baked Shrimp Dumplings: Two Easy Low-Carb Options
INGREDIENTS
Baked Shrimp Dumpling Filling
- 1 lb Raw Shrimp - about 33 large shrimp, thawed, peeled and deveined
- 4 Green Onions - Finely chopped
- ¼ cup Carrot - Grated
- ¼ cup Sweetcorn - optional
- 3 Garlic Cloves - Crushed
- 1 tbsp Arrowroot Starch
- ¼ tsp Salt
- ¼ tsp Pepper - use black pepper instead
- 2 tbsp Olive or Avocado oil
Wrappers
- 9 Savoy Cabbage Leaves - leaves separated and blanched
- 9 Rice Paper Sheets - halved makes 18
Cilantro Lime Dipping Sauce
- 1 Garlic Clove - Minced
- 1 tsp Juice from grated ginger - About 1/2 thumb size ginger
- ¼ cup Low Sodium Soy Sauce
- 1 Lime - Freshly squeezed
- 2 tsp Chilli Sauce - Gochujang (korean hot sauce, Sriracha, hot sauce etc. fresh chillis)
- 1 tsp Sesame Oil
- 3 tbsp Sweetener
Garnish
- 1 tbsp Cilantro - Finely chopped
- 1 Green onion - Finely sliced
- 1 tsp Sesame seeds
INSTRUCTIONS
How to Prepare Savoy Cabbage for Wrapping
Blanch the Leaves
- Fill a large pot halfway with water and bring it to a boil. Remove the fresh green leaves from the cabbage and place them in the boiling water. Blanch the leaves for about 3-4 minutes until soft, then transfer them to a colander in the 2) Cut the leaves in half and remove the stem
- Begin with clean hands and place a cabbage leaf flat on the chopping board.
- Use a sharp knife to cut the leaf straight down the middle against one side of the thick part of the stem.
- This will leave you with two pieces, but one will still have a thick stem attached. Cut this off to leave a knobby thick stem that you can eat or discard.
- Dry the leaf and continue with the remaining leaves, stack, and set them aside.sink to drain and allow them to cool.
How to make the Shrimp Dumpling Filling
Chop the thawed Shrimp
- Rinse the peeled and thawed shrimp under cold water, drain, transfer to a clean chopping board, and pat dry with a paper towel. Once dry, chop the shrimp into smaller pieces.
- Mix the shrimp with veg and spices
- Transfer the chopped shrimp to a mixing bowl, add all the ingredients for the filling, and mix the filling thoroughly to combine evenly.
Assemble the Shrimp Dumplings (2 ways)
Savoy Cabbage Leaf Dumplings
- To start, preheat the oven to 400F and set a baking tray lined with parchment paper aside.
- Next, lay a piece of prepared Savoy cabbage leaf on the chopping board with the cut edge at the bottom, and place a tablespoon of the filling in the centre. Then, lift up the cut side edge and fold it over the filling to cover it halfway.
- Now, fold over the sides individually, overlapping them into an envelope shape. If one side feels a bit thick, cut off the thick part with a knife or kitchen scissors.
- Holding the overlapped sides in place, tightly roll the dumpling upwards to the top edge of the leaf, forming a sealed parcel with the seam side down. Lightly brush it with oil and place it on the baking tray. Repeat with the remaining Savoy cabbage leaf layers.
Rice Paper Sheet Dumplings
- Using a sharp knife, cut the rice paper in half and separate the sheets slightly to make 2 pieces. You will hear a slight cutting sound, indicating that the rice paper is not fully absorbed by water. otherwise, it will be too sticky.
- Add a tablespoon of the filling onto the centre of each sheet, and, working quickly, fold the cut side over to the middle of the filling, then fold over and lap the sides over the filling.
- Roll the dumpling upwards to overlap the top part and seal it in place. These are easier to shape but can get sticky if you let them sit out of the tooling.
- Repeat with the remaining sheets until the filling is used up. Brush with oil and place on the baking tray.
Bake the Shrimp Dumplings
Bake the Dumplings
- You can totally bake these dumplings on one tray. Just pop them on a baking sheet lined with parchment paper, leaving some space between each one.
- Then, slide the tray onto the middle rack of a preheated 400°F oven for about 15 minutes until an internal thermometer reading shows 145°F. A visual clue that the shrimp are cooked is when they turn pink and firm to the touch.
- After that time is up, you can move the tray to the top rack and broil the dumplings for 2-3 minutes. Alternatively, transfer them to an air fryer to crispen for about 2-3 minutes at 400F.
Make the Asian Dipping Sauce
- ¼ cup Low Sodium Soy Sauce – or Liquid Coconut Aminos (but reduce sweetener)2 tsp Chilli Sauce – gochujang hot sauce, sriracha, garlic sauce or fresh chillis1 tsp Sesame Oil1 Lime – Freshly Squeezed Juice1 tsp Juice from Fresh Ginger (about a thumb size) – peel, grate and squeeze out the juice.3 tbsp Sweetener – monk fruit, erythritol, swerve2 Garlic Cloves – minced (1 tsp) or ¼ tsp garlic powder1 tbsp Cilantro – finely minced (about half a handful)1 Green Onion – finely choppedINSTRUCTIONSAdd the low-sodium soy sauce, chilli sauce, sesame oil, and sweetener to a saucepan and stir well. Cut the lime in half and squeeze the juice from both halves into the soy sauce mixture.Add minced garlic, grate the ginger, squeeze its juice into the mixture, and discard the flesh.Heat the dipping sauce mixture until it comes to a boil.Simmer for about 4 minutes on medium heat, stirring continuously until the sweetener dissolves completely.Alternatively, place the mixture in a microwaveable container, such as a glass measuring jug, and heat it in the microwave for about 2 minutes, stirring every 30 seconds.Remove from the heat and allow it to cool down completely.Add minced cilantro and chopped green onions, then let the dipping sauce sit for about 15 minutes to infuse the flavours.Transfer your sauce to a small bowl and serve.
Nutrition Information*:
- 1 Cabbage Leaf Dumpling – Carbs: 2.3g Fibre: 0.5g Net Carbs: 1.5g Calories: 261 Rice Paper Dumpling – Carbs: 5.3g Fibre: 0.2g Net Carbs: 4.9g Calories: 38
RECIPE NOTES
Useful Tips
For the Savoy cabbage leaves and rice paper wrappers
- Use leaves from a large Savoy cabbage head to wrap the filling.
- Blanch the cabbage leaves to make them easy to assemble.
- Drain the cabbage leaves and wipe them dry with a paper towel.
- Remove the thick stems from the centre of the cabbage leaves after blanching.
- Tightly seal the leaves when they are filled with the shrimp mixture.
- Place the dumpling seam-side down on the baking tray to keep the filling intact.
For the Dumpling filling
- Use fresh or thawed frozen raw shrimp for best results.
- If you use cooked shrimp, reduce cooking time to avoid the shrimp becoming chewy.
- Arrowroot is the key to holding the filling together, but you can also use tapioca starch or cornstarch instead.
- Don’t overstuff the filling as it expands as the shrimp cooks.
- You can use ground pork or chicken instead of shrimp and bake until the internal temperature reaches 165°F for chicken and 160°F for pork.
- You can adjust or omit any flavoured ingredients to your liking. For example, you can make it spicy or less spicy by adjusting garlic, ginger, or chillies.