Cabbage Dumplings

Gluten free dumplings


These dumplings are one of our favorite dishes we've made so far and taste like they came right from a restaurant. Who doesn't love a good dumpling and they taste delicious even though they are grain free. The warm cabbage perfectly holds and pairs with the meat and veggies on the inside. They have amazing flavor and the dipping sauce takes the dumplings to a whole new level. They are super easy to cook in a steamer basket and make a great appetizer for any asian cuisine.



These dumplings can be made with ground pork or ground chicken. You could use ground turkey although we've never heard of turkey dumplings before...



Mix ground pork or chicken in a bowl with green onions, ginger, coconut aminos, tihini, salt, and pepper until fully combined.



Separate individual cabbage leaves and put them in a pot of boiling water for about 5 minutes, or until soft.



Dry off cabbage and put a spoonful of mixture on the leaf.



Roll up the cabbage like you would a burrito. Fold/roll the bottom side (side closest to you) in first over the meat mixture. Next, fold the left and right sides in. Finally, continue rolling the bottom side you already rolled until the top of the cabbage leaf has been fully rolled in.



Put the dumplings in a steamer basket over the vegetable broth and steam for about 13-15 minutes.



For the sauce, mix together coconut aminos, lime juice, and tihini.


Ingredients


For the dumplings:

  • 1 lb ground pork or ground chicken

  • 1/2 cup green onions chopped (about 3 green onions)

  • 1/2 inch knob of ginger, peeled and grated

  • 1 tbsp coconut aminos or soy sauce

  • 1 tsp fish sauce (optional)

  • 1 tsp tihini or sesame oil

  • 1/2 tsp salt

  • 1/3 tsp black pepper

  • 15 savory cabbage leaves

  • 2 cups vegetable broth


For the sauce:

  • 2 tbsp coconut aminos or soy sauce

  • 1 tbsp lime juice

  • 1 tsp fish sauce (optional)

  • 1 tbsp tihini


Directions


  1. Bring water to a boil with a pinch of salt

  2. Separate cabbage leaves and place in boiling water for about 5 minutes, or until soft

  3. Meanwhile, in a large bowl, combine meat, green onions, coconut aminos, ginger, tihini, fish oil (optional), salt, and pepper

  4. Take leaves out of pot and dry completely

  5. Put a spoonful of the meat mixture in the middle bottom section of a cabbage leaf

  6. Roll up the cabbage like you would a burrito. Fold/roll the bottom side (side closest to you) in first over the meat mixture. Next, fold the left and right sides in. Finally, continue rolling the bottom side you already rolled until the top of the cabbage leaf has been fully rolled in

  7. Fill a pot with 2 inches of broth and set a steamer basket on top. Make sure the dumplings wont be touching the broth.

  8. Place the dumplings in the steamer basket, seam side down. It's ok to stack the dumplings so that they all fit in the pot. Cook for about 12-15 minutes until the meat is completely cooked through.

  9. While the dumplings are cooking, make the sauce by combining all sauce ingredients in a bowl and mixing.

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