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 become bendy.
  5. 5Add napa cabbage leaves into the boiling water until they become bendy.
  6. 6Add napa cabbage leaves into the boiling water until they become bendy.
  7. 7Immediately transfer the blanched cabbage leaves to a bowl of cold water.
  8. 8Immediately transfer the blanched cabbage leaves to a bowl of cold water.
  9. 9Immediately transfer the blanched 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, combine green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
  14. 14In a bowl, combine green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
  15. 15In a bowl, combine green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
  16. 16Lay the soft napa cabbage leaves flat, add the shrimp and veggie mix onto the leaves, and roll them into small dumplings with the filling inside.
  17. 17Lay the soft napa cabbage leaves flat, add the shrimp and veggie mix onto the leaves, and roll them into small dumplings with the filling inside.
  18. 18Lay the soft napa cabbage leaves flat, add the shrimp and 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 cabbage dumplings and let them develop a brown sear on both sides until the shrimp is cooked through.
  20. 20In a pan on medium-low heat, coated with spray oil, add the cabbage dumplings and let them develop a brown sear on both sides until the shrimp is cooked through.
  21. 21In a pan on medium-low heat, coated with spray oil, add the cabbage dumplings and let them develop a brown sear on both sides until the shrimp is cooked through.
  22. 22Once ready, transfer the dumplings to a plate.
  23. 23Once ready, transfer the dumplings to a plate.
  24. 24Once ready, transfer the dumplings to a plate.
  25. 25Pour ponzu sauce on top and serve.
  26. 26Pour ponzu sauce on top and serve.
  27. 27Pour ponzu sauce on top and serve.

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

potbowlknifechopping boardpantongs

Tips

  • The filling can be customized.
  • Shrimp is one of the leanest protein sources.
  • Swapping dumpling dough for napa cabbage makes the dish healthier and more satisfying, reducing calories.