Low-Carb Chicken "Dumplings"

20 mins
Serves 12
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Directions

  1. 1Separate the napa cabbage leaves from the head.
  2. 2Separate the napa cabbage leaves from the head.
  3. 3Separate the napa cabbage leaves from the head.
  4. 4Blanch the napa cabbage leaves in boiling water for 1-2 minutes until pliable.
  5. 5Blanch the napa cabbage leaves in boiling water for 1-2 minutes until pliable.
  6. 6Blanch the napa cabbage leaves in boiling water for 1-2 minutes until pliable.
  7. 7Remove the blanched cabbage leaves and let them drain.
  8. 8Remove the blanched cabbage leaves and let them drain.
  9. 9Remove the blanched cabbage leaves and let them drain.
  10. 10Chop the green onions.
  11. 11Chop the green onions.
  12. 12Chop the green onions.
  13. 13Mince the garlic cloves.
  14. 14Mince the garlic cloves.
  15. 15Mince the garlic cloves.
  16. 16Mince the fresh ginger.
  17. 17Mince the fresh ginger.
  18. 18Mince the fresh ginger.
  19. 19In a large bowl, combine ground chicken, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, black pepper, and optional gochugaru.
  20. 20In a large bowl, combine ground chicken, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, black pepper, and optional gochugaru.
  21. 21In a large bowl, combine ground chicken, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, black pepper, and optional gochugaru.
  22. 22Mix all ingredients for the filling thoroughly until fully combined.
  23. 23Mix all ingredients for the filling thoroughly until fully combined.
  24. 24Mix all ingredients for the filling thoroughly until fully combined.
  25. 25Lay a blanched cabbage leaf flat.
  26. 26Lay a blanched cabbage leaf flat.
  27. 27Lay a blanched cabbage leaf flat.
  28. 28Add a spoonful of the filling near the thicker white stem of the cabbage leaf.
  29. 29Add a spoonful of the filling near the thicker white stem of the cabbage leaf.
  30. 30Add a spoonful of the filling near the thicker white stem of the cabbage leaf.
  31. 31Roll the cabbage leaf just enough to cover the filling.
  32. 32Roll the cabbage leaf just enough to cover the filling.
  33. 33Roll the cabbage leaf just enough to cover the filling.
  34. 34Fold the sides of the cabbage leaf inward.
  35. 35Fold the sides of the cabbage leaf inward.
  36. 36Fold the sides of the cabbage leaf inward.
  37. 37Continue rolling tightly like a burrito to fully seal the dumpling.
  38. 38Continue rolling tightly like a burrito to fully seal the dumpling.
  39. 39Continue rolling tightly like a burrito to fully seal the dumpling.
  40. 40Repeat the process for all dumplings.
  41. 41Repeat the process for all dumplings.
  42. 42Repeat the process for all dumplings.
  43. 43Place the dumplings in a steamer.
  44. 44Place the dumplings in a steamer.
  45. 45Place the dumplings in a steamer.
  46. 46Steam the dumplings for about 15 minutes.
  47. 47Steam the dumplings for about 15 minutes.
  48. 48Steam the dumplings for about 15 minutes.
  49. 49Alternatively, pan-fry the dumplings in a pan until golden and crispy.
  50. 50Alternatively, pan-fry the dumplings in a pan until golden and crispy.
  51. 51Alternatively, pan-fry the dumplings in a pan until golden and crispy.
  52. 52Serve the cooked dumplings on plates.
  53. 53Serve the cooked dumplings on plates.
  54. 54Serve the cooked dumplings on plates.
  55. 55Drizzle with chili oil and garnish with green onions.
  56. 56Drizzle with chili oil and garnish with green onions.
  57. 57Drizzle with chili oil and garnish with green onions.

Ingredients

  • 1 lb ground chicken
  • 1 lb ground chicken
  • 1 lb ground chicken
  • 1 head napa cabbage
  • 1 head napa cabbage
  • 1 head napa cabbage
  • 4 green onions
  • 4 green onions
  • 4 green onions
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 2 tsp fresh ginger
  • 2 tsp fresh ginger
  • 2 tsp fresh ginger
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • salt
  • salt
  • salt
  • black pepper
  • black pepper
  • black pepper
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 2 tsp gochugaru (Korean red pepper flakes)
  • 2 tsp gochugaru (Korean red pepper flakes)
  • 2 tsp gochugaru (Korean red pepper flakes)

Equipment

cutting boardknifepottongsbowlice cream scoopsteamerpan

Tips

  • Green cabbage also works as a wrapper.
  • This recipe is great if you're gluten-free.
  • You can steam them for about 15 minutes or pan-fry them until golden and crispy.