Lean but Not Mean Chinese Low Calorie Low Fat High Protein Low Cholesterol

Steamed Shrimp and Pork Dumplings — Har Gow and Siu Mai

Around 35% fewer calories and significantly lower fat, extra lean pork mince replacing fatty pork and steamed throughout rather than pan-fried in oil, with the authentic delicate prawn filling, translucent wrapper, and the characteristic dim sum texture and depth of the classic.

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Chinese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

45 minsPrep

15 minsCook

60 minsTotal

HardLevel

🍵Pu-erh Tea 🥛Nyetimber Classic Cuvée

Nutrition per Serving

385 Calories

28g Protein

12g Fat

38g Carbs

2g Sugar

1g Fiber

720mg Sodium

115mg Chol

Ingredients

For 2 servings

Instructions

Prep

Mix wheat starch, tapioca starch, and salt. Pour boiling water over, stir quickly, knead to smooth dough, cover with damp cloth. Mix har gow filling ingredients. Mix siu mai filling ingredients until combined. Mix dipping sauce ingredients together.

Wrap 1

Pinch off small dough pieces, roll into thin circles. Place 1 tsp har gow filling in centre, fold and pleat firmly to seal. Repeat to make 10–12 har gow pieces with characteristic pleated texture.

Wrap 2

Place wonton wrapper in palm, add 1 tsp siu mai filling to centre. Gather wrapper around filling leaving top open, press filling down firmly. Repeat to make 10–12 siu mai pieces with open tops.

Steam

Line bamboo steamer with parchment paper with holes pierced through. Arrange dumplings with space between each. Steam over vigorously boiling water for 8–10 minutes until cooked through and wrappers turn translucent.

Plate

Transfer steamed har gow and siu mai to a serving plate. Serve alongside dipping sauce in a small bowl. Serve immediately while dumplings are hot.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.