Directions
- 1Bring a pot of water to a boil.
- 2Add napa cabbage leaves into the boiling water until they start to become more bendy.
- 3Immediately transfer the cabbage leaves to a bowl of cold water.
- 4Dice the green onions, cut the carrots into small pieces, and chop the shrimp into small pieces.
- 5In a bowl, add the green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper, then mix everything together.
- 6Lay the softened napa cabbage leaves flat, add the shrimp-veggie mix onto the leaves, and roll them into small dumplings with the filling inside.
- 7In a pan on medium-low heat coated with spray oil, add the dumplings and let them develop a brown sear on both sides and until the shrimp is cooked through.
- 8Once ready, transfer to your plate, pour ponzu on top, and enjoy.
Ingredients
- 6 napa cabbage leaves
- 1 second spray oil
- 0.5 medium sized carrot
- 2 green onion
- 2 tsp minced garlic
- 10 oz red Argentine shrimp, raw
- 0.5 tbsp sesame oil
- 1 tbsp soy sauce
- 0.5 tsp black pepper
- 3 tbsp ponzu
Equipment
potbowlknifecutting boardpantongschopsticks
Tips
- You can customize the filling any way you like.
- Swapping out dumpling dough for napa cabbage makes the dish healthier and more satisfying.
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