Baked Shrimp Dumplings: Two Easy Low-Carb Options
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!
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
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.