These cabbage dumplings are baked until cooked through, then pan-fried for a golden finish and served with chili oil and soy sauce.
WHY YOU'LL LOVE THIS RECIPE
The baked-and-pan-fried method gives you the best of both worlds. Baking keeps the filling juicy, while the quick pan-fry gives the outside a golden, slightly crisp finish.
INGREDIENTS
For this recipe, you'll need: Napa cabbage, Mushrooms, Carrot, Spring onion, Garlic, Ginger, Sesame oil, Chicken mince, Salt and pepper, Chili oil, Soy sauce
Carefully remove 12-14 leaves from the cabbage and place in boiling water for 2-3 minutes. Transfer the leaves to a tray lined with paper towels.
STEP 1: BLANCH THE CABBAGE LEAVES
STEP 2: MAKE THE CHICKEN FILLING
the finely chopped mushrooms, grated carrot, spring onions, garlic, ginger, sesame oil, chicken mince, salt, and pepper. Mix until everything is fully combined
STEP 3: TEST THE SEASONING
Heat a small amount of oil in a pan. Cook a small spoonful of the filling until fully cooked through, then taste it.
STEP 4: FILL THE CABBAGE LEAVES
Place one cabbage leaf on a clean surface. Add about 1-2 tablespoons of the chicken mixture near the base of the leaf.
STEP 5: ROLL THE DUMPLINGS
Fold the sides of the cabbage leaf over the filling, then roll tightly from the base to form a dumpling. Repeat with the remaining cabbage leaves and filling.
STEP 6: BAKE UNTIL COOKED THROUGH
Arrange the cabbage dumplings in a baking tray. Cover the tray tightly with foil and bake for about 20 minutes, or until the chicken filling is fully cooked through.
STEP 7: PAN-FRY FOR A CRISPY FINISH
For a golden finish, heat a little oil in a pan over medium heat. Add the dumplings and fry for 2-3 minutes per side, or until lightly golden.
STEP 8: SERVE
Serve the cabbage dumplings warm with chili oil and soy sauce.
They’re also delicious with dumpling sauce, sesame dipping sauce, garlic soy sauce, or extra green onions on top.
VARIATIONS
Add soy sauce and swap the chicken for pork for a richer, more savory filling. You can also steam the dumplings in a steamer basket until fully cooked, then pan-fry them for crispy edges.
STORAGE TIPS
Transfer the cooled dumplings to an airtight container and refrigerate for up to 4 days. Or, freeze the dumplings then transfer them to a freezer-safe bag and freeze for 2 months.
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