Imported from the web
Ground Chicken and Napa Cabbage Dumplings
Tender Napa cabbage leaves are wrapped around a savory filling of ground chicken, mushrooms, scallions, and umami-rich sauces. The dumplings are cooked in a skillet and finished with chili oil and furikake.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- Napa cabbage leaves (Blanched before filling)
- Ground chicken
- Scallions (Diced)
- Mushrooms (Diced until crumb-like)
- Soy sauce
- Oyster sauce
- Chicken powder
- Salt (To taste)
- Black pepper (To taste)
- Water (A little, for moisture during skillet cooking)
- Chili oil (For finishing)
- Furikake (For finishing)
Steps
- 1
Dice the scallions. Dice the mushrooms very finely, until they are crumb-like.
- 2
Blanch the Napa cabbage leaves for 45 seconds, then remove them for wrapping.
- 3
Add the ground chicken, diced mushrooms, diced scallions, soy sauce, oyster sauce, chicken powder, salt, and black pepper to a bowl.
- 4
Mix the filling thoroughly with your hands until all of the ingredients are incorporated.
- 5
Place a spoonful of filling near the bottom of a blanched cabbage leaf.
- 6
Fold in the sides of the cabbage leaf as needed, then roll it tightly around the filling to form a dumpling.
- 7
Place the cabbage dumplings in a skillet and pour in a little water to provide moisture.
- 8
Cook the dumplings in the skillet for about 15 minutes.
- 9
After cooking, add chili oil and furikake, then serve.
Notes
The transcript does not provide quantities for the ingredients or specify the skillet temperature or exact cooking method. Use the stated 45-second blanch and approximately 15-minute skillet cooking time as written.
Nutrition per serving
More East Asian recipes
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →