Why make this recipe
Cabbage dumplings are a wonderful dish you can enjoy in many ways. They are packed with flavors and have a lovely crunch from the cabbage. Making these dumplings is also a great way to incorporate vegetables into your meals, as they are filled with nutritious ingredients. Plus, cabbage dumplings can be served as an appetizer, main dish, or snack, making them flexible for any occasion.
How to make Cabbage Dumplings
Ingredients
- 1 Chinese cabbage (also known as napa cabbage)
- 100g chestnut mushrooms, finely chopped
- 1 carrot, finely chopped
- 3 spring onions, finely chopped
- 2 large garlic cloves, finely chopped
- 1/2 tbsp grated ginger
- 1 tbsp sesame oil
- 500g chicken mince
- Oil, salt and pepper
- To serve: chili oil, soy sauce
Directions
- Bring a large deep pot of salted water to the boil.
- Break about 12-14 of the large outside leaves off the cabbage.
- Place the cabbage leaves in the salted water and simmer for 2-3 minutes until soft.
- Line a large baking tray with kitchen paper or a clean tea towel.
- Remove the cabbage leaves from the water, place on the tray and pat dry.
- Preheat the oven to 240°C/220°C fan.
- In a large bowl add the mushrooms, carrot, spring onion, garlic, ginger, sesame oil, chicken mince, and a good pinch of salt and pepper. Mix it together well – using your hands works best!
- Check the seasoning of the mixture: heat a small pan with 1 tbsp of oil, then fry a teaspoon of the mixture until fully cooked. Taste and adjust the salt if needed!
- To shape the dumplings, place about 1-2 tbsp of the chicken mixture onto the base of the cabbage leaf. Fold in the edges of the cabbage leaf over the mixture and roll up tightly into a dumpling. Repeat with the remaining cabbage leaves. Note: you’ll have about half the chicken mixture leftover. My favorite thing to do with the leftover mix is to shape it into flattish balls and fry them in a pan. They are delicious with stir-fried vegetables!
- Place the cabbage dumplings into a baking tray and cover tightly with foil. Bake for 20 minutes or until fully cooked.
- You can enjoy them now, or for extra crispy edges, fry them in a lightly oiled frying pan for 2-3 minutes on each side.
- Serve with crispy chili oil and soy sauce, and enjoy!
How to serve Cabbage Dumplings
Cabbage dumplings are best served warm. You can place them on a serving plate and drizzle some chili oil and soy sauce over them. They make a great appetizer for any meal, or you can pair them with rice or noodles for a complete dinner.
How to store Cabbage Dumplings
If you have leftover dumplings, let them cool completely before storing. Place them in an airtight container in the fridge for up to 3 days. You can reheat them in the oven or in a frying pan. You can also freeze the uncooked dumplings. Just arrange them on a baking sheet and freeze until solid before transferring them to a freezer bag for future use.
Tips to make Cabbage Dumplings
- Ensure the cabbage leaves are softened properly before wrapping to avoid tearing.
- Do not overfill the dumplings to make them easier to close.
- Use different ground meats or tofu for a vegetarian option.
- Always taste the filling to check for seasoning before cooking.
Variation
Instead of chicken, you can use ground pork or turkey. For a meat-free version, use firm tofu mixed with vegetables and seasonings. You could also add other vegetables like bell peppers or zucchini into the filling for added flavor and nutrition.
FAQs
1. Can I use regular cabbage instead of Chinese cabbage?
Yes, you can use regular cabbage, but make sure to thinly slice the leaves as they can be thicker than napa cabbage.
2. Can I make these dumplings ahead of time?
Absolutely! You can prepare the dumplings and refrigerate them or freeze them for later cooking.
3. What can I serve with cabbage dumplings?
They are great on their own, but you can serve them with a side of rice, soup, or stir-fried vegetables for a complete meal.
Cabbage Dumplings
Ingredients
Method
- Bring a large deep pot of salted water to the boil.
- Break about 12-14 of the large outside leaves off the cabbage.
- Place the cabbage leaves in the salted water and simmer for 2-3 minutes until soft.
- Line a large baking tray with kitchen paper or a clean tea towel.
- Remove the cabbage leaves from the water, place on the tray and pat dry.
- Preheat the oven to 240°C/220°C fan.
- In a large bowl add the mushrooms, carrot, spring onion, garlic, ginger, sesame oil, chicken mince, and a good pinch of salt and pepper. Mix it together well – using your hands works best!
- Check the seasoning of the mixture: heat a small pan with 1 tbsp of oil, then fry a teaspoon of the mixture until fully cooked. Taste and adjust the salt if needed!
- To shape the dumplings, place about 1-2 tbsp of the chicken mixture onto the base of the cabbage leaf. Fold in the edges of the cabbage leaf over the mixture and roll up tightly into a dumpling.
- Repeat with the remaining cabbage leaves. Note: you’ll have about half the chicken mixture leftover.
- Shape the leftover mix into flat balls and fry them in a pan for a tasty snack.
- Place the cabbage dumplings into a baking tray and cover tightly with foil.
- Bake for 20 minutes or until fully cooked.
- For extra crispy edges, fry them in a lightly oiled frying pan for 2-3 minutes on each side.
- Serve warm with crispy chili oil and soy sauce.
