Cabbage Dumplings with Gyoza Dipping Sauce
Serves 1
Directions
- 1In a small bowl, add the soy sauce, vinegar, sesame oil, garlic, ginger, sriracha, sesame seeds, and green onions, if using.
- 2Whisk well, then set aside.
- 3Bring a large pot of water to a boil.
- 4Once boiling, drop 4-5 cabbage leaves into the water at a time.
- 5Remove immediately after 1-2 minutes then transfer to a paper towel to cool.
- 6Repeat the process until you’ve used the entire cabbage.
- 7Make the filling: In a large skillet over medium high heat, add 1 tsp of the avocado oil.
- 8Once 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.
- 9Finally, add the cooked rice and scallions, mixing until everything is evenly coated.
- 10Remove the skillet from the heat.
- 11Layer two of the prepared cabbage leaves onto a plate, so that they’re overlapping as shown in the video.
- 12Place 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.
- 13Repeat the process.
- 14Once you have all of the rolls prepared, heat a pan over medium heat.
- 15Add remaining oil.
- 16Add the rolls to the skillet and leave undisturbed for 2-3 minutes, then flip to the other side and leave undisturbed another 2 minutes.
- 17Repeat process with remaining rolls.
- 18Serve with dipping sauce and enjoy!
Ingredients
- 1 large napa cabbage
- 2 tsp avocado oil, divided
- 1 lb ground turkey
- 2 carrots, shredded
- 1 8oz package mushrooms, very finely chopped
- 1 bunch scallions, sliced thinly
- 0.5 cup dark soy sauce
- 1 tsp Chinese 5 spice
- 0.75 cup cooked rice
- 0.5 cup low sodium soy sauce or coconut aminos
- 2.5 tb rice wine vinegar
- 1 tb sesame oil
- 2 cloves garlic, mashed
- 2 tsp grated/minced ginger
- 1 tb sriracha sauce
- 2 sesame seeds
- 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.
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