Cabbage Dumplings with Gyoza Dipping Sauce
Cabbage Dumplings with Gyoza Dipping Sauce
Ingredients
For the Cabbage Dumplings
- 1 large napa cabbage
- 2 teaspoons avocado oil, divided
- 1 pound ground turkey
- 2 carrots, shredded
- 8 ounces mushrooms, very finely chopped
- 1 bunch scallions, sliced thinly
- 1/2 cup dark soy sauce
- 1 teaspoon Chinese 5 spice
- 3/4 cup cooked rice
For the Gyoza Dipping Sauce
- 1/2 cup low sodium soy sauce, or coconut aminos
- 2 1/2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, mashed
- 2 teaspoons ginger, grated or minced
- 1 tablespoon sriracha sauce
- 2 teaspoons sesame seeds
- 1 green onion, sliced, optional
Instructions
- 1
Prepare the Dipping Sauce: In a small bowl, combine the low sodium soy sauce (or coconut aminos), rice wine vinegar, sesame oil, mashed garlic, grated ginger, sriracha sauce, sesame seeds, and sliced green onion (if using). Whisk well until all ingredients are thoroughly combined. Set the dipping sauce aside.
ā±ļø 5 min
- 2
Prepare the Cabbage Leaves: Bring a large pot of water to a rolling boil. Carefully drop 4-5 napa cabbage leaves into the boiling water at a time. Allow them to blanch for 1-2 minutes until slightly softened but still pliable. Immediately remove the blanched leaves with tongs and transfer them to a paper towel-lined surface to cool. Repeat this process until all the cabbage leaves have been blanched and cooled.
ā±ļø 10 min
- 3
Make the Filling: Heat a large skillet over medium-high heat. Add 1 teaspoon of the avocado oil. Once the pan is hot, add the ground turkey, shredded carrots, very finely chopped mushrooms, dark soy sauce, and Chinese 5 spice. Break down the ground turkey into small, even pieces using a spatula or spoon as it cooks. Continue to cook until the turkey is fully browned and cooked through. Finally, stir in the cooked rice and thinly sliced scallions, mixing well until all ingredients are evenly coated and heated through. Remove the skillet from the heat.
ā±ļø 10 min
- 4
Assemble the Dumplings: Lay two of the prepared cabbage leaves onto a clean work surface or plate, overlapping them slightly to create a larger surface. Place one heaping spoonful (about 2-3 tablespoons) of the prepared filling towards the stem end of the overlapping cabbage leaves. Fold the stem end of the cabbage over the filling, then tuck in the sides neatly, and continue to roll tightly to form a dumpling. Repeat this process with the remaining cabbage leaves and filling until all dumplings are assembled.
ā±ļø 15 min
- 5
Cook the Dumplings: Heat a clean pan over medium heat. Add the remaining 1 teaspoon of avocado oil. Once the oil is shimmering, carefully place the assembled cabbage dumplings into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Allow the dumplings to cook undisturbed for 2-3 minutes, or until the bottom is lightly browned and crispy. Flip the dumplings to the other side and cook for another 2 minutes, undisturbed, to brown the other side. Repeat this process with any remaining dumplings.
ā±ļø 10 min
- 6
Serve: Transfer the cooked cabbage dumplings to a serving platter. Serve immediately with the prepared Gyoza Dipping Sauce on the side. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Cabbage Dumplings with Gyoza Dipping Sauce
For the Cabbage Dumplings
- 1 large napa cabbage
- 2 teaspoons avocado oil, divided
- 1 pound ground turkey
- 2 carrots, shredded
- 8 ounces mushrooms, very finely chopped
- 1 bunch scallions, sliced thinly
- 1/2 cup dark soy sauce
- 1 teaspoon Chinese 5 spice
- 3/4 cup cooked rice
For the Gyoza Dipping Sauce
- 1/2 cup low sodium soy sauce, or coconut aminos
- 2 1/2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, mashed
- 2 teaspoons ginger, grated or minced
- 1 tablespoon sriracha sauce
- 2 teaspoons sesame seeds
- 1 green onion, sliced, optional
Instructions
- 1
Prepare the Dipping Sauce: In a small bowl, combine the low sodium soy sauce (or coconut aminos), rice wine vinegar, sesame oil, mashed garlic, grated ginger, sriracha sauce, sesame seeds, and sliced green onion (if using). Whisk well until all ingredients are thoroughly combined. Set the dipping sauce aside.
ā±ļø 5 min - 2
Prepare the Cabbage Leaves: Bring a large pot of water to a rolling boil. Carefully drop 4-5 napa cabbage leaves into the boiling water at a time. Allow them to blanch for 1-2 minutes until slightly softened but still pliable. Immediately remove the blanched leaves with tongs and transfer them to a paper towel-lined surface to cool. Repeat this process until all the cabbage leaves have been blanched and cooled.
ā±ļø 10 min - 3
Make the Filling: Heat a large skillet over medium-high heat. Add 1 teaspoon of the avocado oil. Once the pan is hot, add the ground turkey, shredded carrots, very finely chopped mushrooms, dark soy sauce, and Chinese 5 spice. Break down the ground turkey into small, even pieces using a spatula or spoon as it cooks. Continue to cook until the turkey is fully browned and cooked through. Finally, stir in the cooked rice and thinly sliced scallions, mixing well until all ingredients are evenly coated and heated through. Remove the skillet from the heat.
ā±ļø 10 min - 4
Assemble the Dumplings: Lay two of the prepared cabbage leaves onto a clean work surface or plate, overlapping them slightly to create a larger surface. Place one heaping spoonful (about 2-3 tablespoons) of the prepared filling towards the stem end of the overlapping cabbage leaves. Fold the stem end of the cabbage over the filling, then tuck in the sides neatly, and continue to roll tightly to form a dumpling. Repeat this process with the remaining cabbage leaves and filling until all dumplings are assembled.
ā±ļø 15 min - 5
Cook the Dumplings: Heat a clean pan over medium heat. Add the remaining 1 teaspoon of avocado oil. Once the oil is shimmering, carefully place the assembled cabbage dumplings into the skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Allow the dumplings to cook undisturbed for 2-3 minutes, or until the bottom is lightly browned and crispy. Flip the dumplings to the other side and cook for another 2 minutes, undisturbed, to brown the other side. Repeat this process with any remaining dumplings.
ā±ļø 10 min - 6
Serve: Transfer the cooked cabbage dumplings to a serving platter. Serve immediately with the prepared Gyoza Dipping Sauce on the side. Enjoy!