Ingredients
Equipment
Method
Prepare the Cabbage Leaves
- Bring a large deep pot of salted water to the boil.
- Break about 12–14 of the large outside leaves off the cabbage.
- Simmer the cabbage leaves in the salted water for 2–3 minutes until soft.
- Line a large tray with kitchen paper or a clean tea towel. Remove the cabbage leaves from the water, place them on the tray, and pat dry.
Make the Filling
- Preheat the oven to 240°C/220°C fan.
- In a bowl, combine the mushrooms, carrot, spring onions, garlic, ginger, sesame oil, chicken mince, and a good pinch of salt and pepper. Mix well—I like to use my hands for this!
- Cook a small spoonful of the mixture in a pan to check seasoning; adjust as necessary.
Assembling the Dumplings
- Place 1–2 tablespoons of filling on the base of each blanched cabbage leaf. Fold in the edges and roll tightly into a dumpling. Repeat for the remaining leaves.
- Save the remaining chicken mixture to shape into fried patties later—a delicious meal paired with stir-fried vegetables.
Cooking the Dumplings
- Place the dumplings into a baking tray, cover tightly with foil, and bake for 20 minutes, or until fully cooked.
- For golden edges, pan-fry the dumplings in oil for 2–3 minutes on each side.
Serving
- Serve hot with chili oil and soy sauce for a flavorful finish.
Nutrition
Notes
Cooked dumplings can be stored in an airtight container in the fridge for up to 3 days. The raw chicken mixture can be frozen in a zip-top bag. Nutrition information is estimated based on common ingredients and serving sizes and may vary.