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Cabbage Dumplings

Deliciously tender and flavorful dumplings filled with a savory mixture of chicken, mushrooms, and spices, wrapped in soft cabbage leaves.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

Dumpling Filling
  • 12-14 leaves Chinese cabbage (napa cabbage) Tender and pliable leaves for wrapping.
  • 200 grams chestnut mushrooms Fresh for earthy flavor.
  • 1 medium carrot, finely chopped Adds sweetness and crunch.
  • 400 grams lean chicken mince Can substitute with pork or beef.
  • 2 tablespoons sesame oil Key flavor enhancer.

Method
 

Preparation
  1. Bring a large deep pot of salted water to a boil.
  2. Break off 12-14 leaves from the cabbage and simmer in the boiling water for 2-3 minutes until soft. Pat dry on a kitchen towel.
Making the Filling
  1. In a large bowl, combine finely chopped mushrooms, carrot, chicken mince, sesame oil, and seasoning. Mix well using your hands.
  2. Cook a small spoonful of the mixture in a pan to check seasoning. Adjust salt if needed.
Assembling the Dumplings
  1. Place 1-2 tablespoons of the filling on a cabbage leaf, fold in the edges, and roll tightly to create dumplings.
Baking
  1. Place the dumplings in a baking tray, cover with foil, and bake for 20 minutes until cooked through.
  2. For golden edges, fry in an oiled pan for 2-3 minutes on each side.
Serving
  1. Serve the dumplings with chili oil and soy sauce for dipping.

Notes

Tip: Don't overcrowd the pan when frying dumplings for even cooking.