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Cabbage Dumplings

Flavorful cabbage dumplings filled with chicken mince and vegetables, served with chili oil and soy sauce.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Main Dish, Snack
Cuisine: Asian, Chinese
Calories: 180
Ingredients Method Notes

Ingredients
  

Dumpling Filling
  • 1 head Chinese cabbage (napa cabbage)
  • 100 g chestnut mushrooms, finely chopped
  • 1 carrot, finely chopped
  • 3 spring onions, finely chopped
  • 2 large cloves garlic, finely chopped
  • 1/2 tbsp grated ginger
  • 1 tbsp sesame oil
  • 500 g chicken mince
  • Oil, salt and pepper For cooking
To Serve
  • chili oil
  • soy sauce

Method
 

Preparation
  1. Bring a large deep pot of salted water to the boil.
  2. Break about 12-14 of the large outside leaves off the cabbage.
  3. Place the cabbage leaves in the salted water and simmer for 2-3 minutes until soft.
  4. Line a large baking tray with kitchen paper or a clean tea towel.
  5. Remove the cabbage leaves from the water, place on the tray and pat dry.
  6. Preheat the oven to 240°C/220°C fan.
  7. 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!
  8. 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!
Assembly
  1. 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.
  2. Repeat with the remaining cabbage leaves. Note: you’ll have about half the chicken mixture leftover.
  3. Shape the leftover mix into flat balls and fry them in a pan for a tasty snack.
Cooking
  1. Place the cabbage dumplings into a baking tray and cover tightly with foil.
  2. Bake for 20 minutes or until fully cooked.
  3. For extra crispy edges, fry them in a lightly oiled frying pan for 2-3 minutes on each side.
Serving
  1. Serve warm with crispy chili oil and soy sauce.

Notes

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.