1In a small bowl, add the soy sauce, vinegar, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onions, if using.
2In a small bowl, add the soy sauce, vinegar, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onions, if using.
3In a small bowl, add the soy sauce, vinegar, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onions, if using.
4Whisk well, then set aside.
5Whisk well, then set aside.
6Whisk well, then set aside.
7Bring a large pot of water to a boil.
8Bring a large pot of water to a boil.
9Bring a large pot of water to a boil.
10Once boiling, drop 4-5 cabbage leaves into the water at a time.
11Once boiling, drop 4-5 cabbage leaves into the water at a time.
12Once boiling, drop 4-5 cabbage leaves into the water at a time.
13Remove immediately after 1-2 minutes then transfer to a paper towel to cool.
14Remove immediately after 1-2 minutes then transfer to a paper towel to cool.
15Remove immediately after 1-2 minutes then transfer to a paper towel to cool.
16Repeat the process until you’ve used the entire cabbage.
17Repeat the process until you’ve used the entire cabbage.
18Repeat the process until you’ve used the entire cabbage.
19Make the filling: In a large skillet over medium high heat, add 1 tsp of the avocado oil.
20Make the filling: In a large skillet over medium high heat, add 1 tsp of the avocado oil.
21Make the filling: In a large skillet over medium high heat, add 1 tsp of the avocado oil.
22Once the pan is hot, add the turkey, carrots, mushrooms, soy sauce and Chinese 5 spice, breaking down the turkey into small pieces until cooked through.
23Once the pan is hot, add the turkey, carrots, mushrooms, soy sauce and Chinese 5 spice, breaking down the turkey into small pieces until cooked through.
24Once the pan is hot, add the turkey, carrots, mushrooms, soy sauce and Chinese 5 spice, breaking down the turkey into small pieces until cooked through.
25Finally, add the cooked rice and scallions, mixing until everything is evenly coated.
26Finally, add the cooked rice and scallions, mixing until everything is evenly coated.
27Finally, add the cooked rice and scallions, mixing until everything is evenly coated.
28Remove the skillet from the heat.
29Remove the skillet from the heat.
30Remove the skillet from the heat.
31Layer two of the prepared cabbage leaves onto a plate, so that they’re overlapping as shown in the video.
32Layer two of the prepared cabbage leaves onto a plate, so that they’re overlapping as shown in the video.
33Layer two of the prepared cabbage leaves onto a plate, so that they’re overlapping as shown in the video.
34Place one heaping spoonful (2-3 tb) of the filling toward the stem of the cabbage, then fold over, tucking in the edges neatly as shown.
35Place one heaping spoonful (2-3 tb) of the filling toward the stem of the cabbage, then fold over, tucking in the edges neatly as shown.
36Place one heaping spoonful (2-3 tb) of the filling toward the stem of the cabbage, then fold over, tucking in the edges neatly as shown.
37Repeat the process.
38Repeat the process.
39Repeat the process.
40Once you have all of the rolls prepared, heat a pan over medium heat.
41Once you have all of the rolls prepared, heat a pan over medium heat.
42Once you have all of the rolls prepared, heat a pan over medium heat.
43Add remaining oil.
44Add remaining oil.
45Add remaining oil.
46Add the rolls to the skillet and leave undisturbed for 2-3 minutes, then flip to the other side and leave undisturbed another 2 minutes.
47Add the rolls to the skillet and leave undisturbed for 2-3 minutes, then flip to the other side and leave undisturbed another 2 minutes.
48Add the rolls to the skillet and leave undisturbed for 2-3 minutes, then flip to the other side and leave undisturbed another 2 minutes.
49Repeat process with remaining rolls.
50Repeat process with remaining rolls.
51Repeat process with remaining rolls.
52Serve with dipping sauce and enjoy!
53Serve with dipping sauce and enjoy!
54Serve with dipping sauce and enjoy!
Ingredients
1 large napa cabbage
1 large napa cabbage
1 large napa cabbage
2 tsp avocado oil, divided
2 tsp avocado oil, divided
2 tsp avocado oil, divided
1 lb ground turkey
1 lb ground turkey
1 lb ground turkey
2 carrots, shredded
2 carrots, shredded
2 carrots, shredded
1 8oz package mushrooms, very finely chopped
1 8oz package mushrooms, very finely chopped
1 8oz package mushrooms, very finely chopped
1 bunch scallions, sliced thinly
1 bunch scallions, sliced thinly
1 bunch scallions, sliced thinly
0.5 cup dark soy sauce
0.5 cup dark soy sauce
0.5 cup dark soy sauce
1 tsp Chinese 5 spice
1 tsp Chinese 5 spice
1 tsp Chinese 5 spice
0.75 cup cooked rice
0.75 cup cooked rice
0.75 cup cooked rice
0.5 cup low sodium soy sauce or coconut aminos
0.5 cup low sodium soy sauce or coconut aminos
0.5 cup low sodium soy sauce or coconut aminos
2.5 tb rice wine vinegar
2.5 tb rice wine vinegar
2.5 tb rice wine vinegar
1 tb sesame oil
1 tb sesame oil
1 tb sesame oil
2 cloves garlic, mashed
2 cloves garlic, mashed
2 cloves garlic, mashed
2 tsp grated/minced ginger
2 tsp grated/minced ginger
2 tsp grated/minced ginger
1 tb sriracha sauce
1 tb sriracha sauce
1 tb sriracha sauce
2 sesame seeds
2 sesame seeds
2 sesame seeds
1 green onion, sliced
1 green onion, sliced
1 green onion, sliced
Equipment
small bowllarge potpaper towellarge skilletpan
Tips
Use two pieces of cabbage to make one dumpling for easier wrapping, sturdiness, and bigger dumplings.
Fold over the filling, tucking in the edges neatly.