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 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 green onions, cut carrots into small pieces, and chop shrimp into small pieces.
  11. 11Dice green onions, cut carrots into small pieces, and chop shrimp into small pieces.
  12. 12Dice green onions, cut carrots into small pieces, and chop shrimp into small pieces.
  13. 13In a bowl, add green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
  14. 14In a bowl, add green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
  15. 15In a bowl, add green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
  16. 16Lay softened napa cabbage leaves flat, add the shrimp veggie mix onto the leaves, and roll them into small dumplings.
  17. 17Lay softened napa cabbage leaves flat, add the shrimp veggie mix onto the leaves, and roll them into small dumplings.
  18. 18Lay softened napa cabbage leaves flat, add the shrimp veggie mix onto the leaves, and roll them into small dumplings.
  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 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 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 until the shrimp is cooked through.
  22. 22Once ready, transfer to a plate and pour ponzu on top.
  23. 23Once ready, transfer to a plate and pour ponzu on top.
  24. 24Once ready, transfer to a plate and pour ponzu on top.

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

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.