High-protein, Low-carb, and Actually Tastes Insanely Good

• total time: 36 minutes

Ingredients

1 lb ground meat (75% lean used)

1 pack firm tofu, drained and crumbled

1 head Napa cabbage

3 cloves garlic, minced

1/2 cup chives, chopped (or substitute with green onions)

3 tbsp coconut aminos

2 tbsp soy sauce (or tamari if gluten-free)

1 tbsp sesame oil

2 tsp ginger, minced

Pinch of salt

Sesame seeds and chopped green onions (for garnish)

Directions

Bring a large pot of water to a boil. Separate Napa cabbage leaves and blanch them for 1–2 minutes until pliable. Pat dry and set aside.

In a large bowl, combine ground pork, crumbled tofu, garlic, chives (or green onions), coconut aminos, soy sauce/tamari, sesame oil, ginger, and a pinch of salt. Mix well.

Let the filling sit for 20 minutes to allow flavors to meld.

Place a spoonful of filling onto a cabbage leaf. Roll and fold the leaf to seal the filling (similar to wrapping a burrito).

Steam the dumplings for 15min (until fully cooked) or pan-fry in avocado oil until golden brown and cooked through.

Enjoy with your favorite dipping sauce!