Napa Beef and Shrimp Dumplings

dairy-free ⓘ

From a reel by Chris Lee — watch the original

Ingredients

• 100g Extra Lean Beef (Raw weight)
• 200g 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
• ¼ Cup Chicken Broth
• 3 Tbsp of soy sauce
• ½ Tsp of sesame oil
• Pinch of chili flakes/gochugaru
• Blanch your napa cabbage leaves

Instructions

1. In a bowl, combine the beef, shrimp, chopped green onion, ginger, garlic, soy sauce, sesame oil, oyster sauce, brown splenda, salt, and white pepper, then mix well.
2. Boil napa cabbage leaves in a large pot of water for 1 to 2 minutes until softened.
3. Place approximately one tablespoon of the meat mixture onto the cabbage leaf near the stem. Fold the stem side over, tuck in the sides, and roll to form a dumpling. Repeat with the remaining filling.
4. Steam the dumplings for 15 to 20 minutes or until they are fully cooked.
5. Garnish with green onions and serve with a dipping sauce made of soy sauce, sesame oil, and chili flakes.