Cabbage “dumplings”

• 总时间: 27 minutes

配料

1 lb ground chicken

1 head napa cabbage (leaves separated), I used 12 leaves

4 green onions, finely chopped

3 garlic cloves, minced

2 tsp fresh ginger, minced

3 tbsp soy sauce (or tamari for gluten-free)

1 tbsp sesame oil

Salt + black pepper to taste

Optional: 1–2 tsp gochugaru (Korean red pepper flakes)

步骤

Bring a large pot of water to a boil. Separate napa cabbage leaves and blanch for 1–2 minutes until pliable (do longer if using green cabbage). Pat dry or let drain and set aside.

In a large bowl, combine ground chicken, garlic, ginger, green onions, soy sauce, sesame oil, salt, pepper, and optional gochugaru. Mix well until fully combined.

Lay a cabbage leaf flat. Add a spoonful of filling near the thicker white stem. Roll just enough to cover the filling, fold the sides inward, then continue rolling tightly like a burrito to fully seal. Place finished dumplings seam-side down.

Cook using one of the methods below:

Steam: Steam dumplings seam-side down for 15 minutes, until fully cooked.

Pan-fry: Cook seam-side down in neutral oil over medium heat for 4–5 minutes. Flip and cook another 4–5 minutes. Increase heat to medium-high and cook 1–2 minutes more, turning to crisp all sides.

Serve warm with your favorite dipping sauce. I love topping mine with chili oil.