Directions
- 1Bring a pot of water to a boil.
- 2Add napa cabbage leaves into the boiling water until they become bendy.
- 3Immediately transfer the blanched 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, combine green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
- 6Lay 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.
- 7In 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.
- 8Once ready, transfer the dumplings to a plate.
- 9Pour ponzu sauce on top and serve.
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
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.
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