Cabbage Dumplings

main-dishes | high-protein

Cabbage Dumplings

serves:2

prep time:10 mins

cook time:20 mins

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Ingredients

Method

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 240c/220c 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 - I like to use my hands for this!
8. You should check the seasoning of the mixture, and the best way to do this is to heat a small pan with 1 tbsp of oil, then fry a teaspoon of the mixture until fully cooked. Taste and check for salt. Add more if needed!
9. Now it’s time 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, into a tight dumpling. Repeat with the remaining cabbage leaves.
10. Note: you’ll have about 1/2 the chicken mixture leftover. My favourite thing to do with the leftover mix is to keep it in the fridge for another meal, then shape them into flattish balls and fry in a pan. It’s delicious with stir fried vegetables!
11. Place the cabbage dumplings into a baking tray then cover tightly with foil. Place in the oven for 20 minutes, or until fully cooked.
12. You can definitely eat them at this point, but if you want golden edges then you can fry them in an oiled frying pan for 2-3 minutes on each side.
13. Serve with crispy chilli oil and soy sauce, and that’s it!