Richard’s Shui Mai

Shui Mai is such a staple of  Cantonese Dim Sum cuisine that when Chinese immigrants first came to Australia in the mid 1800s gold rush they made a rough version of the Shui Mai of their home cuisine using ingredients available on the Australian goldfields and the Aussies called it a Dim Sim. It has since become an Australian classic.

But the classic has always been the best.  Unfortunately, when make properly it uses carby wonton wrappers, and is gelatinized using corn starch.  We’re going to use Cabbage to replace the wonton wrapper, and use the proteins in the meats themselves to set the dumpling.

Of course we can add all the nice touches like fish eggs as a decoration – those are perfectly keto.


Print Recipe
Richard's Shui Mai
Course Appetizer
Cuisine Chinese
Servings
dumplings
Ingredients
Course Appetizer
Cuisine Chinese
Servings
dumplings
Ingredients

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