I love my dumplings. It’s a given that if I’m ordering Chinese, Thai, Sushi (pretty much any cuisine that prepares some kind of dumpling), I’m getting some. I’ve been missing dumplings while on plan, so I decided to trying out cabbage wrappers. They were SO GOOD! It’s more of an egg-roll taste because of the cabbage but you absolutely get the dumpling craving kicked - especially with the SAUCE!
1 serving.
Ingredients:
8 oz raw ground pork, 6 oz cooked (1 leaner)
1/4 cup chopped green onions (1/2 green)
5-6 large pieces of green cabbage (2.5 greens)
1/2 tsp minced fresh ginger (1/4 condiment)
1 clove minced garlic (1 condiment)
1/2 cup chicken broth (1/2 condiment)
Dipping Sauce Ingredients:
1 tbsp low sodium soy sauce (1 condiment)
1 tsp toasted sesame oil (1 healthy fat)
1/4 chili garlic sauce (1/4 condiment)
Directions:
Bring a large pot of water to a boil.
Drop cabbage into boiling water and cook for 4 minutes, until soft enough to mold. Then transfer the cooked cabbage leaves to a paper towel lined plate and let cool.
In a large mixing bowl, combine pork, garlic, ginger, and green onions. Mix well with hands. Divide pork mixture into the same number of balls as cabbage leaves you have.
When the cabbage is cool enough to handle, place the pork mixture balls into the middle of each leaf. Wrap like a burrito - take the thick stem of the cabbage and fold it on top of the meat mixture, bring in the sides, and roll until it is in a tight little dumpling.
In a large pan, bring chicken broth to a boil. Turn it down to a simmer and arrange all the dumplings into the pan. Cover with just a bit if the lid off so steam can escape. Steam dumplings for 12-15 minutes. When you think they’re finished, take one out and cut it in half to see if it’s cooked through.
Whisk together sauce ingredients and dip dumplings. Enjoy!
