Napa Dumplings
495 Calories
65gP | 10gC | 19gF
Ingredients:
.33 lb Extra Lean Beef (Raw weight)
.33 lb Shrimp (Raw weight)
Chopped Green Onion
1 Tsp Grated Ginger
½ Tbsp Minced Garlic
1 Tbsp Soy Sauce
½ Tbsp Sesame Oil
½ Tbsp Oyster Sauce
1 Tsp Brown Splenda
½ Tsp Salt
1 Tsp White Pepper
7-9 Napa Cabbage Leaves
Sesame Seeds
Sesame Oil Soy Sauce:
2 Tbsp of soy sauce
½ Tsp of sesame oil
Pinch of chili flakes/gochugaru
Instructions:
1. Into a bowl combine the following ingredients: 150g Extra Lean Beef (Raw weight), 150g Shrimp (Raw weight), Chopped Green Onion, 1 Tsp Grated Ginger, ½ Tbsp Garlic, 1 Tbsp Soy Sauce, ½ Tbsp Sesame Oil, ½ Tbsp Oyster Sauce, 1 Tsp Brown Splenda, ½ Tsp Salt, 1 Tsp White Pepper and mix.
2. Into simmering water, cook your napa cabbage leaves until the stems are soft and flexible. This took about 5-8mins (depending on the thickness of the stems)
3. Add about 1 Tbsp of the filling mixture on the stem, fold over and tuck the two open ends in. Roll and continue to tuck the edges in until you have formed the dumpling.
4. Repeat the step above until all the filling has been used up
5. On a medium high heat, spray your pan with cooking spray and and sear the dumplings seam side down for 5-7mins and give them a flip
6. Cook until the entire dumpling if fully cooked, mine took approximately 16-20mins
7. Top with green onions, sesame seeds, soy sauce mixture and enjoy!