Pan Fried Cabbage Roll Shrimp Dumplings
These pan fried cabbage rolls are a quick and easy way to enjoy shrimp dumpling flavor, and they are also gluten free and low carb! Packed with protein, these are so flavorful and delicious. Don't forget the sweet and tangy dipping sauce!
PREP TIME
5 minutes
COOK TIME
15 minutes
INGREDIENTS
17
Serves: 2
Ingredients
- 12 pieces12 pieces12 pieces Napa (Wong Bak) Cabbage, leaves
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, plus more, for pan frying
- 1 whole1 whole1 whole Carrots, cut into chunks
- 3 whole3 whole3 whole Green Onion (Scallion), cut into 3 inch pieces
- 2 cloves2 cloves2 cloves Garlic
- 1 pieces1 pieces1 pieces Ginger Root, about 1/2 inch
- 1 lb1 lb1 lb Raw Shrimp
- 2 tsp2 tsp2 tsp Sesame Oil
- 1 tsp1 tsp1 tsp Wheat-free Tamari, or soy sauce
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt
- 0.125 tsp0.125 tsp0.125 tsp Ground Fresh Black Peppercorns
- 2 Tbsp2 Tbsp2 Tbsp Wheat-free Tamari, or soy sauce
- 2 Tbsp2 Tbsp2 Tbsp Water
- 1 Tbsp1 Tbsp1 Tbsp Rice Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Cane Sugar
Shrimp Filling
Dipping Sauce
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a large pot of water over high heat and let it come to a boil.
- Slice the hardy bottom 2 inches off the base of the napa cabbage leaves and discard. Boil the leaves in the water for 2 and a half minutes until soft and pliable.
- Remove the leaves from the pot and set aside to cool.
- While the leaves are cooling, place carrot, green onions, garlic, and ginger in a food processor, and process until they are chopped into small pieces.
- Add shrimp, sesame oil, tamari, salt, and pepper, and pulse until chopped and combined. If you don't have a food processor, you can chop everything into small pieces with a sharp knife and mix together in a bowl.
- Use the napa cabbage leaves to roll up the filling: Place a leaf flat on a plate or a cutting board then add about 3 tbsp of the filling at the base of the cabbage. Roll the cabbage to encase the filling. You can fold up the sides to close them up but it's not necessary.
- Once all the cabbage rolls are made, heat 1 tbsp of avocado oil in a large skillet over medium high heat.
- Once hot, add cabbage rolls in a single layer. You'll work in 2-3 batches. Cook for 3 minutes, flip then cook for another 3 minutes until the filling is cooked through and the leaves are browned. Repeat with the remaining avocado oil and cabbage rolls.
- Combine all ingredients for the dipping sauce in a small bowl.
- Garnish with toasted sesame seeds, and enjoy warm with dipping sauce.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Seafood| This is our estimate based on online research. | |
| Calories: | 447 |
| Fat: | 21 g |
| Carbohydrates: | 20 g |
| Protein: | 33 g |
| Cholesterol: | 330 g |
| Sodium: | 2952 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Calculated per serving. | |
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3 responses to “Pan Fried Cabbage Roll Shrimp Dumplings”
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Has anyone tried this with coconut aminos and no sugar so it can be whole30 compliant?
It’ll work! Might wanna add a bit more salt to the filling since coconut aminos is less salty but it’ll still be delicious!
Do you think this would work okay with using regular cabbage leaves? My grocery store didn’t have Napa!