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