Cabbage Dumplings
These Cabbage Dumplings are a savory twist on traditional crispy dumplings featuring Napa cabbage, mushrooms, tofu, and more. Satisfy your Chinese take-out style dumpling cravings with this delectable fusion of flavors!
Ingredients
- 10-12 Napa cabbage leaves
Filling
- 2 green onions , finely chopped, green and white parts separated
- 1/2 tsp grated ginger , about 1 small knob of ginger
- 3 garlic cloves , finely minced
- 2/3 cup finely chopped fresh shiitake cremini, button or mushrooms of choice (about 80 grams)
- 1 small carrot , chopped
- 1 cup extra-firm (organic if possible) tofu , drained and crumbled (about 10-12 oz)
- 2/3 cup riced cauliflower , can also sub with hearts of palm rice, shirataki rice or preferred cooked rice of choice (Jasmine etc.)
- Salt and black pepper , to taste
- Oil for frying
For the Sauce
- 6 tbsp coconut aminos , can also sub gluten-free tamari or low-sodium soy sauce
- 2 tsp rice vinegar / coconut vinegar
- 1 1/2 tsp sesame oil
- 1 1/2 - 2 tsp coconut sugar , can also sub with preferred brown sugar / brown sugar substitute / sweetener
- ½ tbsp arrowroot powder , can also sub with tapioca starch or cornstarch
- 3 garlic cloves , minced
- 1/4 tsp ground ginger
- Salt , to taste
- 1/8 tsp chili crunch / crisp , Sriracha or hot sauce of choice, or to taste. Omit if sensitive to spice
- 1/4 cup water , plus more as needed to thin out the sauce to desired consistency
Garnish
- Chopped green onions
- Sesame seeds
Instructions
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Blanching the cabbage:
Bring a large pot of water to a boil. Add the napa cabbage, blanching the leaves for about 30-40 seconds, just enough until the leaves become a brighter green and the middle stem part is softened, but not soggy.
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Remove the leaves from the pot of water and run them under cold water (or alternatively place them into an ice bath immediately). Drain and lay the leaves down between two kitchen towels, patting them dry. Set aside to dry some more while you make the filling.
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Sauce: Add all the ingredients for the sauce to a small / medium saucepan / pot. Whisk and bring to a gentle boil, while stirring / whisking occasionally. Heat until the sauce thickens to your preferred consistency, adding more water, only as much as needed to thin out the sauce to preferred consistency. Reserve for later.
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Filling:
In a large pan, heat oil over medium - medium-high heat. Once hot add the white parts of the green onions, ginger and garlic. Cook for about 10 seconds, until fragrant. Add the mushrooms and cook for 1-2 minutes then add the carrots, riced cauliflower and sauté until the vegetables start to soften and the liquid soaks up, about 3-4 minutes. Add the crumbled tofu then season with salt, black pepper, 2 tablespoons of the reserved sauce, stirring to combine. Allow to cook for 1-2 minutes until the mixture thickens up slightly from the sauce. Remove the pan from the heat and stir in the chopped green onions. Transfer the filling to a large plate (or bowl) and set aside until cool enough to handle. Wipe down the pan and set aside for frying the rolls.
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Rolling:
Working with one cabbage leaf at a time, place onto a flat work surface. Trim off any hard portions of the leaf.
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Add a spoonful (about 1 1/2 tablespoons) of the filling into the bottom of the cabbage leaf. Roll the bottom stem up over the filling and continue to roll up until you get to the wider part of the leaf.
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Then, bring the left and right sides of the leaf towards the center and continue rolling from the bottom-up (away from you) tucking and rolling tightly as needed to seal everything together into an envelope. Repeat with the remaining leaves and filling.
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Cook Dumplings: Heat 1-2 tsp oil (or more as needed to fry the rolls) to the reserved pan over medium - medium-high heat. Carefully place the cabbage rolls into the pan in a single layer (working in batches as needed) and sear, undisturbed until nice and golden brown (about 2-4 minutes). Carefully flip the cabbage rolls and continue to cook for another 2-4 minutes, or until golden with a nice sear.
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Serve: Once the cabbage rolls are all done, transfer to a serving plate. Pour some of the sauce over rolls, reserving some for dipping. Garnish with a little bit of sesame seeds and green onions
Recipe Notes
- To Make Ahead: Veggies can be washed, cut, & refrigerated in separate airtight containers for up to 3 days. Tofu can be cooked up to 3 days in advance, cooled, then refrigerated in an airtight container. Assemble wraps right before serving.
- To Store Extras: These are best enjoyed shortly after they're made. If you have to keep them in the fridge for more than 1-2 hours, wrap each roll in plastic wrap and store them in an airtight container. They'll stay fresh this way for 2-3 days. Do not freeze them – rice paper is too fragile. Peanut sauce can be refrigerated in an airtight container for up to 1 week.