Pork Shumai Meatballs (Low Carb and Gluten Free)

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pork shumai meatballs low carb and gluten freeThe pork parade continues with this week’s low carb Meatball Monday recipe!  We’re going Asian this week, with a meatball recipe based on the filling of a pork shumai dumpling.

Traditionally there are many flavor options for a shumai or dumpling filling.  I used primarily ginger, mushrooms and scallions in this recipe – and I think it works well for these.

I’m not going to lie, I missed the silky texture of the dumpling wrapper when eating them.  If you can get it out of your head that they are dumplings though, and just focus on the crunchy texture and rich flavors, you can enjoy them for what they are.  And they really are delicious.

The meatballs are very flavorful alone, but of course the dipping sauce is what makes them fun and more authentic feeling, especially if you eat them with chopsticks!

Just don’t drop one onto the floor like I did while shooting these photos!  It rolled under a bookcase, and after I fished it out with a broom handle it was wearing a puffy white coat of cat hair.   It looked so funny I almost took a picture of it, but figured I’d spare you that visual.  (Note to self:  vacuum under the furniture more often.)

pork shumai meatballs with dipping sauce

 
 
Since they aren’t very saucy on their own, these freeze very well.  I recommend making a double (or triple!) batch, and freezing them in single serving portions. This works great for me when I’m heading out and plan to be running errands for awhile.  Then I can literally eat these right out of the bag with my fingers, if necessary – and I have!  It’s saved me from running the drive thru gauntlet more than once!

pork shumai meatballs low carb and gluten free recipe

 
 
 

Pork Shumai Meatballs (Low Carb and Gluten Free)

Yield: 20 meatballs

Serving Size: 4 meatballs

Pork Shumai Meatballs (Low Carb and Gluten Free)

A low carb and gluten free meatball recipe inspired by the filling of a pork shumai dumpling.

Ingredients

    For the Meatballs:
  • 1 lb ground pork
  • 1 egg
  • 1/4 cup almond flour
  • 1/2 cup minced mushrooms
  • 2 Tbsp minced ginger
  • 1 tsp minced garlic
  • 1/4 cup minced scallions
  • 1 tsp sesame oil
  • 3 Tbsp gluten free soy sauce or coconut aminos
  • 1 Tbsp oil for frying
  • For the Dipping Sauce:
  • 1/4 cup fish sauce
  • 1 Tbsp rice wine vinegar (not “seasoned” which contains sugar)
  • 1 Tbsp gluten free soy sauce or coconut aminos
  • 1 tsp sesame oil
  • 1 tsp granulated sugar substitute
  • 1/4 tsp red pepper flakes

Instructions

    For the Meatballs:
  • Combine all of the meatball ingredients, and mix thoroughly. Form into 20 meatballs. Fry in oil in a nonstick pan over medium heat, until golden brown and cooked through – about 3 – 4 minutes per side. Remove and serve with dipping sauce.
  • For the Dipping Sauce:
  • Whisk together all of the ingredients in a small bowl. Serve with meatballs

Notes

Approximate nutrition information:
Per naked meatball: 76 calories, 6g fat, .5g net carbs, 5g protein
Per serving (4) meatballs: 304 calories, 24g fat, 2g net carbs, 20g protein
Per serving (4) with sauce: 319 calories, 25g fat, 2.8g net carbs, 20g protein


pork shumai meatballs low carb and gluten free recipe

 
 

For more great low carb and gluten free meatball recipes check out some of these IBIH favorites!

General Tso’s Meatball

low carb and gluten free

 

 

 

 

 

 

 

 

 

Meatballs alla Parmigiana

low carb recipe for meatballs

 

 

 

 

 

 

 

 

 

Carolina BBQ Meatball

carolina bbq meatballs low carb and gluten free

 

 

 

 

 

 

 

 

 

Jalapeno Popper Meatball

jalapeno popper meatballs

 

 

 

 

 

 

 

 

 

Corned Beef and Cabbage Meatball

corned beef and cabbage meatballs low carb and gluten free

 

 

 

 

 

 

 

 

 

As always, for more great recipes you can download The Gluten Free Low Carber and/or the Summer Recipes E-zine  and get cooking within minutes!!

 






  1. Danielle
    Danielle08-12-2013

    i honestly can’t believe i didn’t think of this already because for years i’ve just been peeling the wrappers off my gyoza/dumplings. i’ll be making these this week!

    • Mellissa Sevigny
      Mellissa Sevigny08-13-2013

      Right??? I can’t believe it took me this long to try it out either! Hope you like them!

  2. Alicia S
    Alicia S08-12-2013

    Mmmm, these sound fabulous! One thing I really miss is pork potstickers and I think these would satisfy that craving! Definitely trying them this weekend!

  3. Kathy
    Kathy08-12-2013

    I love the other meatball recipes, can’t wait to try these. Since I have house bunnies, if I drop one, it will also be covered in fur and I’ll send you a photo of the hareball!

    • Mellissa Sevigny
      Mellissa Sevigny08-13-2013

      Hareball! I see what you did there! ha ha! ;) Hope you like these as much as the others Kathy!

  4. Sweet t
    Sweet t08-12-2013

    Yum! I wonder if wrapping them in a steamed chard leaf could fill in for the missing wrapper. Not quite the same texture of course, but i may try it anyway :)

    • Mellissa Sevigny
      Mellissa Sevigny08-13-2013

      That’s a fantastic idea Sweet T – wish I’d thought of it! Let me know if you try it and how it comes out! :)

  5. Salixisme
    Salixisme08-13-2013

    These sound incredible! One thing I really miss is dim sum.

    • Mellissa Sevigny
      Mellissa Sevigny08-13-2013

      Mmmmm…me too! These aren’t as tender due to the frying, but you could probably simmer them in broth after frying to soften them up and make them even more authentic feeling!

  6. anita
    anita08-13-2013

    making these tonight. so excited!

  7. Sonia! The Healthy Foodie
    Sonia! The Healthy Foodie08-14-2013

    These look fabulous, Mellissa. You’re having me crave meatballs once again!

    I have a question about your carb calculation. You always mention net carbs. This means that you remove all fiber content from your carb content, is that correct? So the actual carb content is somewhat higher than that which you publish?

    When counting carbs, do people usually detract fiber content from their total? You see, the thing is I’m trying to reduce my carb intake, but refuse to lower my consumption of vegetables, which makes it somewhat hard to stay below the 75g mark if I’m going to include fiber in the count…

    Thanks for your help!

    • Mellissa Sevigny
      Mellissa Sevigny08-14-2013

      Yes Sonia, I always work in net carbs, which deducts the fiber. I try to stay under 20 net carbs a day when I’m being really strict, but I need my veggies and if I included fiber carbs I wouldn’t be getting nearly enough! I find it relatively easy to stay at 20g net carbs even with veggies – as long as I’m not eating starchy veggies. When I’m in maintenance mode, or doing the Whole 30, I add back sweet potatoes and plantains and still manage to lose weight though. I’m going to do the Whole 30 again in September – looking forward to it! :)

  8. Sonia! The Healthy Foodie
    Sonia! The Healthy Foodie08-14-2013

    Thanks a lot for the info, Mellissa. I don’t know how you do it, though. I’ll start counting net carbs to see if there is a significant difference, but so far, I find it hard to stay below that 75g mark, even though I don’t really do starchy veggies all that often…

    Mind you, lately, I’ve been having a lot of jicama, butternut squash and plantain. That truly doesn’t help!

    So when you start your Whole30, I will have just finished mine… and I’ll be enjoying some cauliflower crust pizza and paleo chocolate chunk cookies… After 62 days of Whole30, I’m sure that my brain will welcome the break! :)

  9. movita beaucoup
    movita beaucoup08-15-2013

    We have three cats. And 2.0 still eats anything that drops on the floor.

    • Mellissa Sevigny
      Mellissa Sevigny08-15-2013

      Waste not want not, eh? Ha! :) Even 2.0 would have balked at this one – it was more hair than meatball – kind of like saturn with a giant halo of cat hair. I really should have taken a picture…

  10. frustratedslimmer
    frustratedslimmer08-15-2013

    May I make a suggestion for a “Dumpling Wrap”? I made Lasagne with sheets of Leek instead of pasta – the texture of the leek when it was par boiled was kind of silky/slimy, like a cooked dumpling… Aaaaand… Experiment! No seriously, I love your blog – lost 2 stone using your recipes and ideas!

  11. Patti B.
    Patti B.08-17-2013

    Mellissa, I made a triple batch like you do and so glad I did. These were a hit and a great grab and go snack or mea isl now in the freezer. Thanks for sharing!!

  12. Monika P.
    Monika P.08-19-2013

    I am going to make these tomorrow. Just took a Pork Butt out of the freezer and will grind some of it up in my trusty K.A. I will let you know how the other half likes them, I know I will.
    Love the pancakes, I make them in an electric Pie baker so they are like siver dollar pancakes I made way back when.

  13. Jean B.
    Jean B.08-28-2013

    What a great idea!!!! I have been thinking about how to make low-carb dim sum for years and don’t know why this never occurred to me. I am so glad it DID occur to YOU! Thanks!

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