Cabbage Dumplings

Time: 30min Servings: 2

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Ingredients

• 1 nappa cabbage

• 2 mushrooms, minced

• 1/2 pound ground meat of choice (I used beef)

• 1 green onion, chopped

• 4 cloves garlic, minced

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Chinese cooking wine

Sauce

• 1 tbsp soy sauce

• 1 tsp Chinese cooking wine

• 1 tsp rice vinegar

• Sprinkle of a sesame seeds

• Chilli oil to taste

Instructions

1. Peel off the large leaves from the nappa cabbage. Keep the middle part of the cabbage and mince

2. In a large pot, fill with water and salt, bring to a boil and blanch the large nappa cabbage leaves until tender. Drain and let cool

3. In a bowl, mix together all filling ingredients

4. When leaves are cool, lay one leaf flat and place 1-2 tbsp of the filling on the leaf. Roll the leaf starting from the hardest part of the leaf to the softest part until filling and leaf are secure

5. Repeat until all leaves and filling are used

6. Place dumplings in a pan with 1 tbsp of olive oil on medium heat. Cover and cook for 10 min

7. Flip the dumplings, cover and cook for another 10 min

8. Serve on a plate with the sauce drizzled on top. Garish with sesame seeds and chilli oil

*Disclaimer - credits to this recipe go to @Seema Pankhania