Dumpling Cabbage Rolls
Dumpling Cabbage Rolls are a delightful fusion dish that combines elements from various Eastern European and Asian culinary traditions. This recipe is a hearty dish traditionally made by wrapping seasoned meat, rice, or vegetable fillings inside tender cabbage leaves, much like regular cabbage rolls. However, the “dumpling” element refers to the nature of the filling, which may resemble the consistency or ingredients of a dumpling, making the dish more substantial and unique. I know I say this a lot, but this dish truly ranks as one of my absolute favourites—easily in my top three recipes. The cabbage and filling are so juicy and it’s much easier to prepare than wrapping traditional dumplings.
Ingredients
- 1 Nappa / Chinese cabbage
- 200g Mushrooms, finely chopped
- 1/2 bunch Spring onions greens, finely chopped
- 300g chicken mince (prefer thigh)
- 4 Garlic, grated
- 3 tbsp Soy sauce
- 4 Birds' eye chilli
- 1 tbsp Oyster sauce
- 1 tbsp Shaoxing wing
- End of cabbage, finely chopped
- 2 Tbsp Soy Sauce
- 1 Tbsp Black Vinegar
- 2 Tbsp Spring Onion, Whites, finely chopped
- 3 Cloves Of Garlic, grated
- 3 Tbsp Shichimi Powder (Sub Chilli Flakes)
- 100ml vegetable Oil heated until smoking
Step 1
Remove the leaves from the cabbage and boil them in salted water for 30 seconds. Drain and let them cool slightly. Keep the cabbage core and finely slice it.
Step 2
Combine all the ingredients for the filling and cook a small portion to check the seasoning.
Step 3
Place a tablespoon of filling onto each cabbage leaf and roll it up. Repeat with all the cabbage leaves. Arrange the cabbage rolls in a steamer and steam for 8 minutes, or until the filling is cooked through.
Step 4
For the sauce, combine the garlic and shichimi powder in a heatproof bowl. Heat the oil until it starts to smoke, then pour it over the garlic and shichimi powder. Add the remaining ingredients and mix well.
Serve the cabbage rolls with the sauce and enjoy.
