By Elissa Wa
Bring a pot of water to a boil.
Add your napa cabbage leaves into the boiling water until they start to become more bendy.
Immediately transfer them to a bowl of cold water.
Dice your green onions, cut your carrots into small pieces, and chop your shrimp into small pieces.
In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix.
Lay 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.
In 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.
Once ready, transfer to your plate, pour your ponzu on top, and enjoy!
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By Elissa Wa
This recipe is ready in 30 and features napa cabbage leaves, second spray oil, medium sized carrot and other delicious ingredients. Contains 500 calories total.
Bring a pot of water to a boil.
Add your napa cabbage leaves into the boiling water until they start to become more bendy.
Immediately transfer them to a bowl of cold water.
Dice your green onions, cut your carrots into small pieces, and chop your shrimp into small pieces.
In a bowl, add in your green onions, carrots, and shrimp and mix in minced garlic, sesame oil, soy sauce, and black pepper and mix.
Lay 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.
In 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.
Once ready, transfer to your plate, pour your ponzu on top, and enjoy!
Calories per Serving: 500
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