Cabbage Dumplings
Cabbage makes the perfect low carb and gluten-free sub to traditional wonton wrappers. The little dumplings fry up quickly and make it so easy to keep on track with your health goals!
Ingredients
- 450g pork mince or beef/chicken mince
- 1 spring onion, thinly sliced or 1/4 brown onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp ginger, finely chopped
- 1 tbsp coriander, finely chopped
- 1 tbsp soy sauce or tamari or coconut aminos for soy-free
- 1 tsp sesame oil
- 1 egg, beaten optional; it will still work without
- 13 wombok cabbage leaves or normal cabbage
- 2 tbsp olive oil
Sauce
- 1/3 cup soy sauce or tamari
- 1 tsp sesame oil
- 1 spring onion, thinly sliced
Instructions
- In a medium bowl, combine mince, spring onion, garlic, ginger, coriander, soy sauce, and sesame oil. Add egg and mix until just combined.
- In a large pot of boiling salted water, blanch cabbage leaves until tender, about 1 minute. Cut each cabbage leaf in half lengthwise and remove core. Place about 1 tablespoon pork mixture onto one end of a leaf and roll up tightly, tucking in sides. Repeat with remaining pork and cabbage.
- In a large pan over medium heat, heat olive oil. Working in batches, add dumplings, seam side down and cook until golden, about 2 minutes. Add 1/4 cupwater to pan and cover with lid. Let steam until mince is cooked through, about 10 minutes. Repeat with remaining dumplings.¼
- In a small dipping bowl, combine soy sauce, sesame oil, and spring onion. Serve dumplings with dipping sauce.
Notes
You can also airfry your dumplings at 190C/380F for 12 minutes.
For more Asian flavour, add 1 tsp Chinese 5 Spice to the meat mixture.
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