Steamed Cabbage Dumplings

Ingredients

• 300 g ground pork
• 180 g mushrooms (finely chopped)
• 2 green onions (finely sliced; about 26 g)
• 2 tbsp soy sauce (for filling)
• 1 tbsp oyster sauce
• 0.5 tsp chicken bouillon powder
• 0.25 cup water (for filling)
• salt (to taste)
• black pepper (to taste)
• 1 head baby Napa cabbage (use the leaves as wrappers; 1-2 heads depending on size)
• 2 tbsp chili oil (for sauce)
• 1 tbsp soy sauce (for sauce)
• sesame seeds (for garnish)
• 1 green onion (for garnish)

Steps

1. 1

   Bring a large pot of water to a boil.

2. 2

   Blanch the Napa cabbage leaves in the boiling water until they are softened and flexible.

3. 3

   Remove the leaves from the water and let them cool; pat dry with a towel if needed.

4. 4

   In a large bowl, combine the ground pork, finely chopped mushrooms, sliced green onions, 2 tablespoons soy sauce, oyster sauce, chicken bouillon, and 1/4 cup water.

5. 5

   Season the mixture with salt and black pepper to taste, then mix until the filling is well combined and slightly sticky.

6. 6

   Place a spoonful of filling onto the base of a blanched cabbage leaf.

7. 7

   Fold the sides of the leaf over the filling and roll tightly into a parcel.

8. 8

   Arrange the cabbage rolls seam-side down in a large pan.

9. 9

   Pour 2–4 tablespoons of water into the pan, cover with a lid, and steam over medium heat until the pork is fully cooked.

10. 10

    Remove the lid and continue cooking until any remaining water in the pan has evaporated.

11. 11

    In a small bowl, mix together 2 tablespoons chili oil and 1 tablespoon soy sauce to create the sauce.

12. 12

    Transfer the dumplings to a serving plate and top with sesame seeds, extra sliced green onion, and the chili oil sauce.

Notes

The author recommends using baby Napa cabbage as the leaves of a large Napa cabbage might be too big for individual dumplings.

Nutrition per serving

• dumplings
• cabbagerolls
• easyrecipe
• dinner
• healthy
• steamed
• pork
• low-carb