Directions
- 1Separate the napa cabbage leaves from the head.
- 2Blanch the napa cabbage leaves in boiling water for 1-2 minutes until pliable.
- 3Remove the blanched cabbage leaves and let them drain.
- 4Chop the green onions.
- 5Mince the garlic cloves.
- 6Mince the fresh ginger.
- 7In a large bowl, combine ground chicken, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, black pepper, and optional gochugaru.
- 8Mix all ingredients for the filling thoroughly until fully combined.
- 9Lay a blanched cabbage leaf flat.
- 10Add a spoonful of the filling near the thicker white stem of the cabbage leaf.
- 11Roll the cabbage leaf just enough to cover the filling.
- 12Fold the sides of the cabbage leaf inward.
- 13Continue rolling tightly like a burrito to fully seal the dumpling.
- 14Repeat the process for all dumplings.
- 15Place the dumplings in a steamer.
- 16Steam the dumplings for about 15 minutes.
- 17Alternatively, pan-fry the dumplings in a pan until golden and crispy.
- 18Serve the cooked dumplings on plates.
- 19Drizzle with chili oil and garnish with green onions.
Ingredients
- 1 lb ground chicken
- 1 head napa cabbage
- 4 green onions
- 3 garlic cloves
- 2 tsp fresh ginger
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- salt
- black pepper
- 1 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.
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