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Ingredients
- Serves 5 people
3 cups of cauliflower rice
4 tbsp psyllium husk
1 cup dried blue pea flowers
250 g chicken thigh
8 shiitake mushrooms
25 g dried shrimps
12 pcs dried scallops
4 tsp five-spice powder
hot water
salt
1 tsp coriander powder
6 cloves garlic
4 tbsp liquid aminos
16 pieces dried bamboo leaves
1 ball of natural-fiber string
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Keto Nonya Zongzi
This Zongzi’s for the keto-dieters. You’re familiar with using cauliflower to replace rice, and here, use it just this way to make a lip-smacking stir-fried Cauliflower “Rice” Dumpling with Chicken. Tinted blue from the juice of blue pea flowers, this Keto Nyonya Zongzi is seeped with the natural sweetness of cauliflower, chopped finely, then thickened with psyllium husk -a common keto thickener. The rice’s part done. For the inside, it’s filled with stir-fried garlicky, five spice marinated chicken, and the oceanic taste of scallops and shrimps.
- Hard
- 40 min
- 180 min
- 15 min
- 5 steps
- 14 Ingredients
- Hard
- 5 steps
- 14 Ingredients
- 40 min
- 180 min
- 15 min
Instructions
-
Preparation of filling
- Marinate 500 g of boneless chicken thighs (cut into chunks) with 2 tbs pof liquid aminos, a pinch of salt, 1 tsp of coriander powder and 2 tsp of five-spice powder for 4 hours orovernight.
- Soak 50 g of dried shrimps for at least 30 minutes
- Soak 12pcs of shiitake mushrooms overnight.
- Soak 12pcs of dried scallops for at least 30 minutes
-
Preparation of Rice
- In a bowl, place 1 cup of dried blue pea flowers and add hot water. Steep for 15 mins. Extract is ready to use after squeezing extra water from the flowers. ●Use a knife to chopcauliflower to yield 5 cups of “cauliflower rice”
- Mix in 4 tbsp of psyllium husk, 2 tsp of five-spice powder and 1 tsp of salt with the cauliflower rice, incorporate well.
- Remove 1 cup of rice and transfer into a different bowl. Pour in the blue extract into this bowl of rice.
- Steam both bowls of rice for 10 minutes each. The final texture should be sticky.
- Finely chop soaked shrimps
- Finely chop 3 cloves of garlic.
- Slice shiitake mushrooms.
-
Cooking Dumpling Filling + Rice
- Preheat a non-stick pan, add in vegetable oil and stir fry garlic till fragrant. Add in scallops and shrimps and let sit for 1-2 minutes.
- Add marinated meat and let sizzle. Mix in mushrooms and 2 tbsp of liquid aminos.
- Stir fry till everything is well incorporated, season to your liking and let cool.
-
Shaping Dumpling
- Using 2 clean leaves (soaked in water and wiped dry withaclean cloth) to form a cone shape, make sure that the smoothside of the leaves are facing inwards
- Fold leaves into cone shape.
- Fill (2) tablespoons of blue cauliflower rice and use the back of the spoon to pack it in. Create an indentation in the middle.
- Add shrimps, meat, scallop and mushrooms.
- Top again with white cauliflower rice, filling up almost ¾ of the cone. Pack it down to ensure that dumpling is nice and compact.
-
Folding Dumpling + Steaming
- Fold in the side fully and you will get a triangular shape. Fold along the shape and allow the ends to be tied up by a natural fiber string.
- In a large pot, boil some water to steam the dumplings.
- Place the dumplings into a bowl/plate.
- Steam the dumplings for 10 minutes. Longer for bigger dumplings.
Plate and Serve!
Carefully, remove the dumpling from the pot and onto a cooling rack and let it cool for at least 1 hour before consuming, and 24 hours before freezing.
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Ingredients
- Serves 5 people
-
3 cups of cauliflower rice
-
4 tbsp psyllium husk
-
1 cup dried blue pea flowers
-
250 g chicken thigh
-
8 shiitake mushrooms
-
25 g dried shrimps
-
12 pcs dried scallops
-
4 tsp five-spice powder
-
hot water
-
salt
-
1 tsp coriander powder
-
6 cloves garlic
-
4 tbsp liquid aminos
-
16 pieces dried bamboo leaves
-
1 ball of natural-fiber string
Nutrition
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