Baby Napa Cabbage Dumplings

Name: Baby Napa Cabbage Dumplings
Yield: 704.5 g
Ingredients: Fresh Egg 110 pieces; Cheongyang Chili 7 g; Light Tuna The Mild 135 can; Firm Large Tofu 250 g; Baby Napa Cabbage 145 whole(10 leaves); Minced Garlic 10 teaspoon; Apple Vinegar 7.5 ml; Allulose Syrup 10 spoon; Brewed Soy Sauce 701 30 g

633 kcal

#Baby Napa Cabbage Dumpling #Dumpling #Healthy Food #Low-Calorie #Vegetable Dumpling #Steamed Dish #Korean Food #Diet #Homemade #Vegetable Dumpling

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Ingredients

Main ingredients

Fresh Egg 2 pieces
Cheongyang Chili 7 g
Light Tuna The Mild 1 can
Firm Large Tofu 250 g
Baby Napa Cabbage 1 whole(10 leaves)

Seasonings/Sauce

Minced Garlic 10 teaspoon
Apple Vinegar 7.5 ml
Allulose Syrup 10 spoon
Brewed Soy Sauce 701 30 g

Nutrition summary

Carbohydrates 29.49 g 18%

Protein 67.94 g 42%

Fat 29.31 g 40%

Serving size 704.5g

Cooking steps

1

Wash the baby napa cabbage thoroughly and cut it into suitable pieces.
2

Finely chop the pork, mung bean sprouts, tofu, carrot, and green onion.
3

Add salt, pepper, sesame oil, and minced garlic to the ingredients and mix well.
4

Place the filling in the cabbage leaves and wrap them into dumpling shapes.
5

Boil water in a steamer, add the cabbage dumplings, and steam for 10-15 minutes.

Baby Napa Cabbage Dumplings

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