Cabbage Dumplings with Chicken and Vegetables Recipe
These Cabbage Dumplings combine tender blanched Chinese cabbage leaves filled with a savory mixture of chicken mince, mushrooms, and fresh vegetables. They are baked until cooked through and optionally pan-fried for crispy edges. Perfectly served with chili oil and soy sauce, these dumplings are a flavorful and wholesome meal that comes together in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings (approx. 12-14 dumplings)
- Category: Appetizer
- Method: Baking
- Cuisine: Chinese
Ingredients
Dumpling Wrappers
- 12-14 large outside leaves of 1 Chinese cabbage (napa cabbage)
Filling
- 100g chestnut mushrooms, finely chopped
- 1 carrot, finely chopped
- 3 spring onions, finely chopped
- 2 large garlic cloves, finely chopped
- 1/2 tbsp grated ginger
- 1 tbsp sesame oil
- 500g chicken mince
- Salt and pepper, to taste
- Oil for frying
To Serve
- Chilli oil
- Soy sauce
Instructions
- Prepare cabbage leaves: Bring a large deep pot of salted water to a boil. Break off about 12-14 large outside leaves from the Chinese cabbage.
- Blanch the leaves: Place the cabbage leaves in the boiling salted water and simmer gently for 2-3 minutes until they are soft and pliable.
- Dry the leaves: Line a large baking tray with kitchen paper or a clean tea towel. Remove the cabbage leaves from the water and place them on the tray, patting dry carefully.
- Preheat the oven: Set the oven to 240°C (220°C fan) to get it ready for baking the dumplings.
- Make the filling: In a large bowl, combine the finely chopped mushrooms, carrots, spring onions, garlic, grated ginger, sesame oil, chicken mince, and a generous pinch of salt and pepper. Mix thoroughly, preferably by hand, to ensure even seasoning.
- Season test: Heat a small pan with 1 tbsp of oil. Fry a teaspoon of the filling mixture until fully cooked. Taste and adjust salt as needed.
- Shape the dumplings: Spoon 1-2 tablespoons of the chicken filling onto the base of each cabbage leaf. Fold in the edges and roll tightly into a dumpling shape. Repeat for all leaves. Note that about half the filling will remain; it can be saved for another meal or pan-fried later.
- Bake the dumplings: Place the shaped cabbage dumplings on a baking tray and cover tightly with foil. Bake in the preheated oven for 20 minutes or until fully cooked through.
- Optional crisping: For golden, crispy edges, fry the baked dumplings in an oiled pan for 2-3 minutes on each side after baking.
- Serve: Plate the dumplings and serve immediately with a drizzle of chilli oil and soy sauce for dipping.
Notes
- Blanching the cabbage leaves makes them pliable and easier to wrap without tearing.
- The leftover filling can be refrigerated and used later as pan-fried meatballs with stir-fried vegetables.
- Frying after baking is optional but gives a delicious crispy finish.
- If you prefer, use other minced meat or a vegetarian substitute for different variations.
