Cabbage Dumplings
Cabbage Dumplings
Ingredients
For the Dumplings
- 2 pounds ground chicken
- 8 ounces portabella mushrooms, finely diced
- 4 scallions, finely sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon powder
- to taste salt
- to taste black pepper
- 1 Napa cabbage, small head, or 2 small heads if needed
- 1/4 cup water
For Garnish and Serving
- as needed furikake
- as needed chili oil
- as needed scallions, sliced, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil.
⏱️ 5 min
- 2
Carefully blanch the Napa cabbage leaves in the boiling water for 45 seconds to 1 minute, just until they are softened and flexible. Do not overcook.
⏱️ 1 min
- 3
Using tongs, transfer the blanched cabbage leaves to a clean kitchen towel and gently pat them dry to remove excess moisture.
⏱️ 2 min
- 4
In a large mixing bowl, combine the ground chicken, finely diced portabella mushrooms, finely sliced scallions, soy sauce, oyster sauce, chicken bouillon powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined. You can use your hands for this to ensure even distribution.
⏱️ 8 min
- 5
Take one blanched cabbage leaf and spoon a portion of the chicken filling onto its base. Fold in the sides of the cabbage leaf over the filling, then roll it tightly from the bottom up to create a sealed dumpling.
⏱️ 7 min
- 6
Arrange the formed dumplings seam side down in a large skillet or steamer basket. Ensure they are in a single layer if possible, or stacked carefully if using a steamer.
⏱️ 2 min
- 7
Add 1/4 cup of water to the skillet (if using a skillet) or to the bottom of the steamer. Cover the pan or steamer with a lid.
⏱️ 1 min
- 8
Steam the dumplings over medium heat for 12 to 15 minutes, or until the internal temperature of the chicken filling reaches 165°F (74°C).
⏱️ 15 min
- 9
Remove the lid and allow any remaining water in the pan to evaporate for 1 to 2 minutes. This will help prevent soggy dumplings.
⏱️ 2 min
- 10
Transfer the cooked cabbage dumplings to a serving platter. Finish with a sprinkle of furikake, a drizzle of chili oil, and additional sliced scallions before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cabbage Dumplings
For the Dumplings
- 2 pounds ground chicken
- 8 ounces portabella mushrooms, finely diced
- 4 scallions, finely sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chicken bouillon powder
- to taste salt
- to taste black pepper
- 1 Napa cabbage, small head, or 2 small heads if needed
- 1/4 cup water
For Garnish and Serving
- as needed furikake
- as needed chili oil
- as needed scallions, sliced, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil.
⏱️ 5 min - 2
Carefully blanch the Napa cabbage leaves in the boiling water for 45 seconds to 1 minute, just until they are softened and flexible. Do not overcook.
⏱️ 1 min - 3
Using tongs, transfer the blanched cabbage leaves to a clean kitchen towel and gently pat them dry to remove excess moisture.
⏱️ 2 min - 4
In a large mixing bowl, combine the ground chicken, finely diced portabella mushrooms, finely sliced scallions, soy sauce, oyster sauce, chicken bouillon powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined. You can use your hands for this to ensure even distribution.
⏱️ 8 min - 5
Take one blanched cabbage leaf and spoon a portion of the chicken filling onto its base. Fold in the sides of the cabbage leaf over the filling, then roll it tightly from the bottom up to create a sealed dumpling.
⏱️ 7 min - 6
Arrange the formed dumplings seam side down in a large skillet or steamer basket. Ensure they are in a single layer if possible, or stacked carefully if using a steamer.
⏱️ 2 min - 7
Add 1/4 cup of water to the skillet (if using a skillet) or to the bottom of the steamer. Cover the pan or steamer with a lid.
⏱️ 1 min - 8
Steam the dumplings over medium heat for 12 to 15 minutes, or until the internal temperature of the chicken filling reaches 165°F (74°C).
⏱️ 15 min - 9
Remove the lid and allow any remaining water in the pan to evaporate for 1 to 2 minutes. This will help prevent soggy dumplings.
⏱️ 2 min - 10
Transfer the cooked cabbage dumplings to a serving platter. Finish with a sprinkle of furikake, a drizzle of chili oil, and additional sliced scallions before serving hot.
⏱️ 1 min