Cabbage Dumplings with Sour Leaves Recipe

Cabbage Dumplings with Sour Leaves Recipe

Ingredients:

For the Dumpling Filling:

1 small cabbage, finely shredded
1 cup sour leaves (sorrel leaves or any sour green of your choice), finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon ginger, minced
1/2 cup carrots, finely grated
1/2 cup tofu, crumbled (optional)
2 tablespoons vegetable oil
Salt and pepper to taste
For the Dumpling Wrapper:

2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup warm water
For the Dipping Sauce:

1/4 cup soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon sugar
1/2 teaspoon red pepper flakes (adjust to your spice preference)
Chopped green onions or cilantro for garnish (optional)
Instructions:

Preparing the Dumpling Filling:

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.

Add the minced garlic and ginger to the hot oil, sauté for about 30 seconds until fragrant.

Add the chopped onions and cook until they become translucent, about 2-3 minutes.

Stir in the finely grated carrots and crumbled tofu (if using), and cook for an additional 2-3 minutes until the carrots soften.

Add the finely shredded cabbage and chopped sour leaves to the skillet. Stir-fry the mixture for 5-7 minutes or until the cabbage wilts and the sour leaves become tender. Season with salt and pepper to taste.

Remove the filling from the heat and allow it to cool completely.

Preparing the Dumpling Wrappers:

In a mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water while stirring until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

After resting, roll the dough into a long cylinder shape and cut it into small, even pieces.

Roll each small piece into a thin circle, about 3 inches in diameter, using a rolling pin.

Assembling the Dumplings:

Place a spoonful of the cooled cabbage and sour leaves filling into the center of each dumpling wrapper.

Moisten the edges of the wrapper with a little water and fold it over the filling to create a half-moon shape. Press the edges firmly to seal the dumpling.

You can leave the dumplings with a simple half-moon shape or create pleats along the sealed edge for a more decorative look.

Cooking the Dumplings:

Heat a large skillet or frying pan over medium-high heat and add a small amount of vegetable oil.

Place the dumplings in the pan in a single layer, making sure they are not touching.

Cook for 2-3 minutes until the bottoms become golden brown.

Pour about 1/4 cup of water into the pan and immediately cover it with a lid. Steam the dumplings for 7-8 minutes or until the wrappers are translucent and the filling is cooked through.

Remove the lid and let the dumplings cook for an additional 2-3 minutes to crisp up the bottoms.

Preparing the Dipping Sauce:

In a small bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Adjust the seasoning according to your taste.
Serving:

Arrange the cabbage dumplings on a serving platter.

Sprinkle chopped green onions or cilantro over the dumplings for garnish if desired.

Serve the dumplings hot with the dipping sauce on the side.

These cabbage dumplings with sour leaves are a delicious and satisfying dish, perfect for sharing with friends and family as an appetizer or main course. Enjoy!