Shrimp and Pork Cabbage-Wrapped Dumplings

Source: balancedbites.com
Course: Dinner
Preperation time: 30min
Cooking Time: 20min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/4 cup Coconut Aminos 0 0 0 0 0 0 0 0
1/4 cup Green Onion 0 0 0 0 0 0 1 1
1 Tablespoon Coconut Oil(s) 0 0 0 0 3 3 29 29
1 Head Napa Cabbage, Leaves Separated and Rinsed 2 2 5 5 0 0 27 27
6 Drop(s) Fish Sauce 0 0 0 0 0 0 0 0
8 Ounce(s) Shrimp, Peeled and Deveined 8 8 1 1 1 1 40 40
8 Ounce(s) Ground Pork 12 12 0 0 2 2 69 69
1 Tablespoon Garlic Clove, Minced 0 0 1 1 0 0 3 3
2 Tablespoon(s) Sesame Oil 0 0 0 0 7 7 60 60
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1 Teaspoon Fresh Ginger 0 0 0 0 0 0 0 0
2 Teaspoon(s) Rice Vinegar 0 0 0 0 0 0 0 0
1/2 Small Onion, Minced 0 0 0 0 0 0 0 0
1/2 Small Carrot(s), Shredded 0 0 0 0 0 0 0 0
1 Stalk Celery, Minced 0 0 0 0 0 0 2 2
1 Tablespoon Lime Juice 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 22 7 13 232
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Instructions

INGREDIENTS:

For the Filling:

For the Sauce:

Preparation:

  1. Place all except 2 of the large cabbage leaves in a large pot over 1 inch of boiling water. Steam for 5 minutes or until the leaves become brighter green in color and soft/pliable, then set them aside until the filling is cooked.
  2. Make the filling: Slice the remaining raw leaves into very thin strips. In a large skillet over medium heat, melt the cooking fat and then sauté the celery, onion, carrot, and cabbage strips together with the coconut aminos and fish sauce. Season with salt and pepper to taste. When the vegetables are soft, after about 5 minutes, add the green onion, shrimp, and ground pork to the pan along with the ginger and garlic. Stir well to combine, breaking up the pieces of meat so that the meat and vegetables are evenly dispersed. Once the pork is no longer pink and the shrimp is no longer translucent, about 5 minutes, remove the mixture from the heat.
  3. Lay a cabbage leaf on a flat surface and spoon a small amount (about 2 tablespoons) of the filling into the center. Fold the end up around the filling, then the sides, and continue to roll the dumpling until it is wrapped. Secure the end of the cabbage leaf with a toothpick so that it remains tightly wrapped against the dumpling, holding the filling inside. Continue with the remaining cabbage leaves and filling until all ingredients are used up.
  4. Make the sauce: Whisk all ingredients in a small mixing bowl.
  5. Serve warm with the dipping sauce.
Visit balancedbites.com for the full instructions.

Notes


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