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

• 1/2 head Cabbage
• 1 tbs Salt
• 250 g Pork Mince
• 500 g unpeeled raw prawns (shrimp)
• 15 g finely grated root ginger
• 15 g finely grated raw garlic
• 1 tsp Sesame oil
• 1 tbsp Shaoxing Chinese cooking sherry
• 2 tbsp Light Soy Sauce
• 50 g chopped spring onions or scallions or shallots
• 50 g Macadamia Oil or other neutral oil
• 1 tbsp Baking Powder
• 1 tbs Salmon Roe or Caviar

Course Appetizer Cuisine Chinese Servings dumplings Ingredients 1/2 head Cabbage 1 tbs Salt 250 g Pork Mince 500 g unpeeled raw prawns (shrimp) 15 g finely grated root ginger 15 g finely grated raw garlic 1 tsp Sesame oil 1 tbsp Shaoxing Chinese cooking sherry 2 tbsp Light Soy Sauce 50 g chopped spring onions or scallions or shallots 50 g Macadamia Oil or other neutral oil 1 tbsp Baking Powder 1 tbs Salmon Roe or Caviar