Cabbage Dumplings

Cabbage Dumplings

One of the most delicious and comforting meals for the soul! You can make these with pork, chicken, shrimp, or beef. This was my first time doing the pork and shrimp combo… it was amazing. This meal tastes just like dim sum. I made these with homemade chicken bone broth but you can also use store bought. This video showcases a batch of dumplings using two lbs of protein, you can halve the recipe to make a single batch. A single batch will serve 4 people.

Dumpling Filling:

1lb of ground protein of choice (I think pork, chicken, or shrimp is best)
Scallions (the white part)
Shiitake mushrooms (1 pack)
Ginger (3 tbsp finely diced)
Garlic (6 cloves finely diced)
1/4 cup Shaoxing rice wine
3 tbsp Soy sauce
1 tsp white pepper
1 tsp sesame oil
4 Thai chilies (optional)

Chop up your shiitake mushrooms very fine and saute in a hot dry pan for 5 minutes until cooked down. Add these and everything else to a bowl and mix well.

Dumpling Wrappers

1 head Napa cabbage
3 bunches of scallion greens

Remove the leaves from the Napa cabbage and blanch in boiling water for 1 min. Rinse with cold water and set aside, cut tops off of the greens onions, using the whites for the dumpling mix, blanch those and rinse and set aside.

Add a little bit of meat to eat cabbage leaf and roll up like a burrito. Secure it with the scallion green.

Add all of your dumplings to a put and cover with chicken bone broth. Add some soy sauce or fish sauce to the pot. Bring to a boil, turn the heat to low, cover and simmer for 20 min.

Dumpling Sauce:

3 tbsp soy sauce
3 tbsp rice vinegar
1 tbsp sugar
1 tsp sesame oil
1-2 tbsp chili crisp
1 garlic clove finely grated

Mix every well and set aside.

For final assembly, get a bowl of jasmine rice, place 3-4 dumplings on top, a big spoon of the broth, and top with dumpling sauce and more scallions.