cabbage wrapped dumplings

 

12 napa cabbage leaves - blanched 2-3 minutes (remove lower stiffer white parts to make it easier to eat)

2-3 inches ginger peeled 

1-3 cloves garlic 

1/2 onion diced

1/2 bunch green onions diced 

1 lb ground meat - pork, turkey, chicken, beef) 

1 lb firm tofu (or shrimp or mixed) 

1 egg

1 TB corn starch 

2-4 TB soy sauce 

1 TB rice wine or rice wine vinegar

1 TB toasted sesame oil

1 TB sugar 

Additional items: garlic chives, blanched spinach, grated carrots, 

note: to make vegetarian 86 meat and add more veggies to the tofu

MAKE

Blanch the napa cabbage leaves and let them cool and pat dry.

In a food processor, add in the vegetable ingredients and pulse till large minced.

Place the veggies in to a seperate large bowl.

Back in the food processor with the meats, oils, vinegars, soy, sugar and pulse till large minced.

Place everything together in the large bowl and hand mix. 

At this time i heat a pan with a bit of oil and saute a spoonful of the meat mix to see if I am happy with the seasoning. If all good time to wrap the dumplings. 

If not adjust the seasoning. 

TO WRAP THE DUMPLINGS

Place one leaf on a cutting board and place an appropriate amount of meat mix onto the leaf. 

I used the entire leaf in the photo above and about 2 TB of the meat mix. 

I placed the meat at the end of the leaf, the tougher white end, an rolled up like a burrito tucking in the shoulders as best as I could but not necessary if steaming. 

I place 6 rolled dumplings into the large bamboo steamer basket and placed over a boiling pot of water. 

I didn't time my first batch but used a thermometer to check that they reached 165ºF.

I served with steamed broccoli and a ginger-green onion dumpling sauce (soy, rice wine vinegar, sesame oil, 1/2" ginger grated, 1 green onion minced, sprinkle of sesame seeds, pinch of sugar)