Cabbage Dumplings

Tender Napa cabbage leaves wrapped around a savory chicken and mushroom filling, then gently steamed and finished with furikake, chili oil, and fresh scallions

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Special Equipment: Large Skillet

Ingredients

• 2 lbs ground chicken

• 8 oz portabella mushrooms, finely diced

• 4 scallions, finely sliced

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp chicken bouillon powder

• Salt and black pepper, to taste

• 1 to 2 small Napa cabbages

• Furikake, for garnish

• Chili oil, for serving

• Sliced scallions, for garnish

Directions

1. Bring a large pot of water to a boil. Blanch the Napa cabbage leaves for 45 seconds to 1 minute until softened, then pat dry.

2. Mix the ground chicken, mushrooms, scallions, soy sauce, oyster sauce, chicken bouillon, salt, and pepper until well combined.

3. Spoon the filling onto each cabbage leaf, fold in the sides, and roll tightly.

4. Arrange the dumplings seam side down in a large skillet or steamer. Add 1/4 cup water, cover, and steam for 12 to 15 minutes, or until the chicken reaches 165°F.

5. Remove the lid and let any remaining water evaporate for 1 to 2 minutes.

6. Garnish with furikake, chili oil, and sliced scallions before serving.