High-Protein, Low-Carb Pork & Tofu Dumplings

Ingredients

• 1 head Napa cabbage (large leaves, blanched until pliable)
• 1 lb Ground pork (lean or standard)
• 8 oz Firm tofu (pressed and crumbled)
• 3 Green onions (finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (freshly grated)
• 2 tbsp Soy sauce (or tamari for gluten-free)
• 1 tbsp Sesame oil (toasted)
• 1 Egg (to bind the filling)

Steps

1. 1

   Bring a large pot of water to a boil. Carefully separate the large outer leaves of the napa cabbage.

2. 2

   Blanch the cabbage leaves in the boiling water for 1-2 minutes until they are soft and pliable. Immediately transfer them to an ice bath to stop the cooking, then pat dry with paper towels.

3. 3

   In a large mixing bowl, combine the ground pork, crumbled firm tofu, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, and egg.

4. 4

   Mix the filling ingredients thoroughly by hand or with a spoon until the mixture is well-combined and slightly tacky.

5. 5

   Lay a blanched cabbage leaf flat on a clean surface. If the white rib is very thick, you can lightly shave it down with a knife to make it easier to roll.

6. 6

   Place a generous tablespoon of the pork and tofu filling near the base of the leaf. Fold the sides inward and roll the leaf up tightly, similar to a burrito or spring roll.

7. 7

   Place the cabbage rolls into a steamer basket, seam-side down.

8. 8

   Steam the dumplings over boiling water for 10-12 minutes, or until the pork filling is fully cooked through and firm to the touch.

9. 9

   Serve hot with your favorite dipping sauce, such as a mix of soy sauce, rice vinegar, and chili oil.

Notes

To ensure the dumplings aren't watery, make sure to squeeze as much moisture as possible out of the tofu before crumbling it into the filling. If the cabbage leaves are very small, you can overlap two leaves to create a larger wrapper.

Nutrition per serving

• main
• high-protein
• low-carb
• pcos-friendly
• steamed
• healthy
• dumplings
• gluten-free-option