Ingredients
Scale
- 1/2 medium head of green cabbage, finely shredded
- 1/2 lb ground chicken or firm crumbled tofu (for a vegetarian option)
- 1 pack of round dumpling wrappers (store-bought for convenience)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, thinly sliced
- 1 tablespoon soy sauce (or liquid aminos)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- A small bowl of water (for sealing)
Instructions
- Place your finely shredded cabbage in a large bowl and sprinkle with a pinch of salt. Let it sit for about 10 minutes. This draws out excess moisture, which prevents your dumplings from becoming soggy. After 10 minutes, grab handfuls of the cabbage and squeeze the water out firmly over the sink. Place the dry cabbage back into a clean bowl.
- Add your ground chicken or crumbled tofu to the bowl with the cabbage. Incorporate the minced garlic, grated ginger, sliced green onions, soy sauce, sesame oil, and black pepper. Use your hands or a sturdy spoon to mix everything until the ingredients are well-combined and the mixture becomes slightly tacky. This ensures the filling stays together inside the wrapper.
- Lay a dumpling wrapper flat on your palm or a clean surface. Place about one tablespoon of filling in the center. Dip your finger in the bowl of water and run it along the outer edge of the wrapper. Fold the wrapper in half and pinch the edges to seal. You can create simple pleats or just press firmly to ensure no air is trapped inside.
- Line a steamer basket with parchment paper or extra cabbage leaves to prevent sticking. Arrange the dumplings in the basket, making sure they do not touch each other. Place the basket over a pot of boiling water, cover with a lid, and steam for 8 to 10 minutes. The wrappers should become translucent and the filling should be firm and cooked through.
- Carefully remove the dumplings from the steamer using tongs or a spatula. Arrange them on a large platter while still hot. Serve immediately with a side of soy sauce mixed with a dash of rice vinegar and chili flakes for an extra kick.
- Cook Time: 40 minutes