Napa Dumplings

Serves: —

asian beef cabbage dumplings main
Quantity
x

Ingredients

Filling

  • 300 g extra lean beef (raw weight)
  • chopped green onion
  • 1 tsp grated ginger
  • 0.5 tbsp minced garlic
  • 1 tbsp soy sauce
  • 0.5 tbsp sesame oil
  • 0.5 tbsp oyster sauce
  • 1 tsp brown Splenda
  • 0.5 tsp salt
  • 1 tsp white pepper

  • 8 napa cabbage leaves (7–9)
  • sesame seeds
  • chopped green onion, for topping

Sesame Oil Soy Sauce

  • 2 tbsp soy sauce
  • 0.5 tsp sesame oil
  • pinch of chili flakes or gochugaru

Instructions

Filling

  1. Into a bowl combine the extra lean beef, chopped green onion, grated ginger, minced garlic, soy sauce, sesame oil, oyster sauce, brown Splenda, salt, and white pepper, and mix.

  1. Into simmering water, cook the napa cabbage leaves until the stems are soft and flexible, about 5–8 minutes depending on the thickness of the stems.
  2. 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.
  3. Repeat until all the filling has been used up.
  4. On medium-high heat, spray a pan with cooking spray and sear the dumplings seam side down for 5–7 minutes, then flip.
  5. Cook until the entire dumpling is fully cooked, about 16–20 minutes.
  6. Top with green onions, sesame seeds, and the soy sauce mixture.

Sesame Oil Soy Sauce

  1. Mix the soy sauce, sesame oil, and chili flakes or gochugaru.

Notes

Beef-only version: the original used 150 g extra lean beef and 150 g shrimp; shrimp was omitted and the beef increased to 300 g.