Directions
- 1Bring a pot of water to a boil.
- 2Add napa cabbage leaves into the boiling water until they become bendy.
- 3Immediately transfer the cabbage leaves to a bowl of cold water.
- 4Dice green onions, cut carrots into small pieces, and chop shrimp into small pieces.
- 5In a bowl, add green onions, carrots, and shrimp, then mix in minced garlic, sesame oil, soy sauce, and black pepper.
- 6Lay softened napa cabbage leaves flat, add the shrimp veggie mix onto the leaves, and roll them into small dumplings.
- 7In 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.
- 8Once ready, transfer to a plate and pour ponzu on top.
Ingredients
- 6 Napa cabbage leaves
- 1 second spray 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
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.
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