Jamaican Cabbage Dumplings

Ingredients

• 250 g 5% beef mince (The creator recommends 10–15% fat mince for more flavor.)
• 30 g Honey jerk marinade (The creator used Grace Foods UK honey jerk marinade.)
• 1 tsp Jerk seasoning
• 1 tsp Beef and steak seasoning
• 1 tsp Onion granules
• 1 tsp Sesame oil (For the mince filling; additional sesame oil may be used to serve.)
• 1 tsp Soy sauce (For the mince filling; additional soy sauce may be used to serve.)
• 20 g Chopped garlic (The creator used Very Lazy Food chopped garlic.)
• Spring onions (Use a handful in the filling and reserve some for garnish.)
• 12 Chinese cabbage leaves (Separate the leaves before blanching.)
• 1 Beef stock cube (Dissolve in the boiling water for steaming.)
• 100 ml Boiling water (Use enough to create only a shallow layer of liquid around the dumplings.)
• Cooking oil (A little, for pan-frying.)
• Chili oil (Optional topping; the creator used LKKeurope chili oil.)
• Sesame oil (Optional topping.)
• Soy sauce (Optional topping.)
• Dumpling sauce (Optional topping.)

Steps

1. 1

   Put the beef mince in a bowl. Add the honey jerk marinade, jerk seasoning, beef and steak seasoning, onion granules, sesame oil, soy sauce, chopped garlic, and spring onions, reserving some spring onions for garnish. Mix until the mince is evenly seasoned.

2. 2

   Bring a pot of water to a boil. Separate 12 Chinese cabbage leaves and blanch them for about 1 minute, until softened and flexible but not mushy. The leaves should bend without cracking. Plain water works; the creator also used stock in the video.

3. 3

   Drain the blanched cabbage leaves on kitchen towel and leave them to cool for 5–10 minutes.

4. 4

   Place roughly 25 g of the seasoned mince filling onto each cabbage leaf and roll each leaf tightly into a dumpling.

5. 5

   Heat a little cooking oil in a pan over medium-high heat. Place the dumplings seam-side down and pan-fry for 2–3 minutes, until golden underneath.

6. 6

   Dissolve the beef stock cube in 100–125 ml boiling water. Pour the stock into the pan, using only enough to create a shallow layer around the dumplings.

7. 7

   Cover the pan immediately and reduce the heat to medium-low. Steam the dumplings for 10–12 minutes, until the filling is cooked through.

8. 8

   Remove the lid and spoon a little of the stock over the dumplings. Let the remaining liquid reduce for 1–2 minutes. If there is too much liquid, leave the pan uncovered until it bubbles away.

9. 9

   For certainty, cut into one dumpling to check that the mince is fully cooked. Serve with chili oil, sesame oil, soy sauce, dumpling sauce, and reserved spring onions, as desired.

Notes

The creator recommends 10–15% fat mince for more flavor. The covered steaming stage cooks the filling properly. Serve with the toppings in whatever combination you prefer.

Nutrition per serving

• main
• appetizer
• Caribbean
• Jamaican-inspired
• steamed
• pan-fried
• beef
• gluten-free