4Add your Napa cabbage leaves into the boiling water until they start to become more bendy.
5Add your Napa cabbage leaves into the boiling water until they start to become more bendy.
6Add your Napa cabbage leaves into the boiling water until they start to become more bendy.
7Immediately transfer them to a bowl of cold water.
8Immediately transfer them to a bowl of cold water.
9Immediately transfer them to a bowl of cold water.
10Dice your green onions, cut your carrots into small pieces, and chop your shrimp into small pieces.
11Dice your green onions, cut your carrots into small pieces, and chop your shrimp into small pieces.
12Dice your green onions, cut your carrots into small pieces, and chop your shrimp into small pieces.
13In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix.
14In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix.
15In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix.
16Lay your soft Napa cabbage leaves flat and add your shrimp veggie mix onto the leaves and roll them into small dumplings with the shrimp mix filling inside.
17Lay your soft Napa cabbage leaves flat and add your shrimp veggie mix onto the leaves and roll them into small dumplings with the shrimp mix filling inside.
18Lay your soft Napa cabbage leaves flat and add your shrimp veggie mix onto the leaves and roll them into small dumplings with the shrimp mix filling inside.
19In a pan on medium low heat coated with spray oil, add your “dumplings” and let them develop a brown sear on both sides and until the shrimp is cooked through.
20In a pan on medium low heat coated with spray oil, add your “dumplings” and let them develop a brown sear on both sides and until the shrimp is cooked through.
21In a pan on medium low heat coated with spray oil, add your “dumplings” and let them develop a brown sear on both sides and until the shrimp is cooked through.
22Once ready, transfer to your plate, pour your ponzu on top, and enjoy!
23Once ready, transfer to your plate, pour your ponzu on top, and enjoy!
24Once ready, transfer to your plate, pour your ponzu on top, and enjoy!
Ingredients
6 napa cabbage leaves
6 napa cabbage leaves
6 napa cabbage leaves
1 second spray spray oil
1 second spray spray oil
1 second spray 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
potbowlpan
Tips
Customizable filling
Swapping dumpling dough for Napa cabbage makes it healthier and lower in calories.