Low-Carb Shrimp & Pork Dumplings
Forget everything you know about traditional wonton wrappers. This recipe gives them a fun little twist. Instead of using regular wonton wrappers, we’re using rice paper to create juicy, pan-seared dumplings with an extreme chewy texture.
The magic happens when the rice paper hits the pan. It gets beautifully crisp and golden on the outside while staying chewy and slightly springy around the juicy shrimp filling. That texture is something you simply can’t get from a traditional wonton wrapper.
And the best part? Rice paper is incredibly easy to work with, so you don’t have to worry about making or finding specialty dumpling wrappers. Add a drizzle of chili oil, some fresh green onions, and sesame seeds, and you’ve got a dumpling that’s crispy, chewy, juicy, and seriously addictive.
One bite and you might never look at rice paper the same way again!
What makes it special?
The best part about these rice paper dumplings? There are no rules! Think of the rice paper as your edible little envelope, you can stuff just about anything inside. Shrimp, chicken, pork, tofu, mushrooms, cabbage, carrots, green onions if you like it, wrap it! Got some random vegetables hanging out in the fridge? This is their moment to shine.
You can make them spicy, savory, veggie-packed, or go all-in on the protein. Every batch can be completely different depending on your mood, or whatever happens to be in your refrigerator.
Healthy Substitution
The beauty of this recipe is you can customize it to fit your goals. Add more vegetables, choose a leaner protein, or adjust the ingredients however you like. Whether you’re looking for a lighter meal, more protein, or simply trying to stay on track, these dumplings can easily fit into your plan without sacrificing the fun or flavor.
Want to make these dumplings a little lighter? Simple just switch up the filling! If you’re watching your calories or trying to get more protein, replace ground pork with lean ground turkey breast. It has significantly less fat while still giving you plenty of protein.
Low-Carb Shrimp & Pork Dumplings
Ingredients
Dumplings
- Rice paper sheets
- ½ lb peeled shrimp
- ½ lb ground pork or use ground turkey if you’re truly dieting
- 1 cup chopped cabbage
- 1 tsp minced garlic
- ½ tsp ginger
- ¼ cup green onions
- 1 whole eggs
- 1 tbsp soy sauce
- 1 tsp corn starch
- 1 tsp sugar
- 1 tsp MSG
- ⅛ tsp white pepper
- Salt to taste
Chili oil sauce
- 3 tbsp oil
- 1 tbsp of soy sauce
- ½ tbsp black vinegar
- 1 tbsp of water
- 1 tsp sugar.
- ½ tsp msg
- 1 tsp paprika
- 1 tsp chili flakes
- 1 tsp minced garlic
Instructions
Mash the Shrimp
- You can use a food processor, or go the old-school way and smack each shrimp with the flat side of a knife until it turns into a coarse paste. The shrimp should be sticky enough to hold together but still have a little texture.
Get Mixing
- Place all the ingredients into a mixing bowl and mix thoroughly until everything is evenly combined and the filling becomes slightly sticky.
Taste the Filling
- Pro tip: Before you start making the wontons, cook a small piece of the filling in a pan and give it a taste. This is the best time to check the seasoning and adjust the salt, pepper, or other ingredients if needed. Once the wontons are wrapped, it’s too late!
Time to Fold
- Cut each rice paper sheet into quarters. Dip one piece into lukewarm water for about 3 seconds, then remove it and let it soften. Use two layers of rice paper.
- Place a spoonful of filling in the center, then fold and wrap it tightly into a wonton shape.
Get That Skin Crispy
- Heat a non-stick skillet over medium heat and lightly coat the pan with oil. Place the flat side of each wonton down and sear for about 3 minutes, until the bottom is golden and crispy.
- Then turn the heat down, add 2 tablespoons of water, and cover with a lid. Let the wontons steam for about 2 minutes.
- Remove the lid and let any remaining liquid cook off. Make sure the filling reaches an internal temperature of 165°F.
Sauce It Up
- Transfer the crispy wontons to a plate and drizzle with chili oil. Finish with a sprinkle of green onions and sesame seeds. And Ready.
