Description
Light and nutritious dumplings made with cabbage leaves instead of dough wrappers, filled with a savory mixture of chicken mince, mushrooms, and vegetables.
Ingredients
- 1 Chinese cabbage (napa cabbage)
- 500g chicken mince
- 100g chestnut mushrooms, finely chopped
- 1 carrot, finely chopped
- 3 spring onions, finely chopped
- 2 large garlic cloves, finely chopped
- ½ tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- Oil for frying (optional)
- Salt and pepper to taste
- Chili oil (for serving)
- Soy sauce (for serving)
Instructions
- Prepare the Cabbage: Break off about 12-14 large leaves from the Chinese cabbage.
- Blanch the Leaves: Simmer cabbage leaves in salted boiling water for 2-3 minutes until soft and pliable.
- Dry the Leaves: Remove and pat the leaves dry gently; set aside to cool.
- Preheat the Oven: Preheat oven to 240°C (220°C fan).
- Make the Filling: Combine chicken mince, mushrooms, carrot, spring onions, garlic, ginger, sesame oil, salt, and pepper in a bowl.
- Test the Seasoning: Fry a small amount of the mixture to taste and adjust seasoning if needed.
- Assemble the Dumplings: Place 1-2 tablespoons of the mixture on each cabbage leaf, fold in sides, and roll tightly.
- Bake: Place the assembled dumplings in a baking tray, cover with aluminum foil, and bake for 20 minutes.
- Crisp the Edges (Optional): Pan-fry for 2-3 minutes on each side until golden.
- Serve: Enjoy hot with chili oil and soy sauce for dipping.
Notes
These dumplings are gluten-free and packed with vegetables. They can also be meal prepped and reheated beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired