Description
Light and healthy cabbage dumplings filled with chicken, mushrooms, and aromatic spices, baked to perfection and served with chili oil and soy sauce.
Ingredients
- 1 Chinese cabbage (napa cabbage)
- 500g chicken mince
- 100g chestnut mushrooms, finely chopped
- 1 carrot, finely chopped
- 3 spring onions, finely chopped
- 2 large garlic cloves, finely chopped
- ½ tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- Oil for frying (optional, for crispy edges)
- Salt and pepper to taste
- Chili oil (for serving)
- Soy sauce (for serving)
Instructions
- Prepare the Cabbage: Bring a large deep pot of salted water to a boil and break off 12-14 large leaves from the Chinese cabbage.
- Blanch the Leaves: Place cabbage leaves in boiling water for 2-3 minutes until soft.
- Dry the Leaves: Remove cabbage leaves and pat dry on a tray. Set aside to cool.
- Preheat the Oven: Preheat your oven to 240°C (220°C fan/465°F).
- Make the Filling: In a bowl, mix chicken mince, mushrooms, carrot, spring onions, garlic, ginger, sesame oil, salt, and pepper.
- Test the Seasoning: Fry a teaspoon of the filling until cooked, taste and adjust seasoning if necessary.
- Assemble the Dumplings: Place 1-2 tablespoons of filling on each cabbage leaf, fold sides, and roll tightly.
- Bake: Place the dumplings in a baking tray covered with aluminum foil and bake for 20 minutes.
- Crisp the Edges (Optional): Pan-fry the dumplings for 2-3 minutes on each side if desired.
- Serve: Serve hot with chili oil and soy sauce for dipping.
Notes
For extra flavor, ensure to finely chop all ingredients. You can also customize the filling with your favorite proteins or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired