Shrimp Napa Cabbage Dumplings

30 mins
Serves 6
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Directions

  1. 1Bring a pot of water to a boil.
  2. 2Bring a pot of water to a boil.
  3. 3Bring a pot of water to a boil.
  4. 4Add napa cabbage leaves into the boiling water until they start to become more bendy.
  5. 5Add napa cabbage leaves into the boiling water until they start to become more bendy.
  6. 6Add napa cabbage leaves into the boiling water until they start to become more bendy.
  7. 7Immediately transfer the cabbage leaves to a bowl of cold water.
  8. 8Immediately transfer the cabbage leaves to a bowl of cold water.
  9. 9Immediately transfer the cabbage leaves to a bowl of cold water.
  10. 10Dice the green onions, cut the carrots into small pieces, and chop the shrimp into small pieces.
  11. 11Dice the green onions, cut the carrots into small pieces, and chop the shrimp into small pieces.
  12. 12Dice the green onions, cut the carrots into small pieces, and chop the shrimp into small pieces.
  13. 13In 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.
  14. 14In 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.
  15. 15In 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.
  16. 16Lay the softened napa cabbage leaves flat, add the shrimp-veggie mix onto the leaves, and roll them into small dumplings with the filling inside.
  17. 17Lay the softened napa cabbage leaves flat, add the shrimp-veggie mix onto the leaves, and roll them into small dumplings with the filling inside.
  18. 18Lay the softened napa cabbage leaves flat, add the shrimp-veggie mix onto the leaves, and roll them into small dumplings with the filling inside.
  19. 19In 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.
  20. 20In 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.
  21. 21In 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.
  22. 22Once ready, transfer to your plate, pour ponzu on top, and enjoy.
  23. 23Once ready, transfer to your plate, pour ponzu on top, and enjoy.
  24. 24Once ready, transfer to your plate, pour ponzu on top, and enjoy.

Ingredients

  • 6 napa cabbage leaves
  • 6 napa cabbage leaves
  • 6 napa cabbage leaves
  • 1 second spray oil
  • 1 second spray oil
  • 1 second spray oil
  • 0.5 medium sized carrot
  • 0.5 medium sized carrot
  • 0.5 medium sized carrot
  • 2 green onion
  • 2 green onion
  • 2 green onion
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 2 tsp minced garlic
  • 10 oz red Argentine shrimp, raw
  • 10 oz red Argentine shrimp, raw
  • 10 oz red Argentine shrimp, raw
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 0.5 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 3 tbsp ponzu
  • 3 tbsp ponzu
  • 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.