Napa Cabbage Dumplings

 

Ingredients:

(1)  For the filling:

500 g. minced chicken

3 pieces dried shiitake mushrooms (minced)

1 sprig spring onion (chopped)

1 egg

1/2 tbsp. rice wine

2 tsp. chicken stock granules (to taste)

Pinch of ground white pepper

1/2 tbsp. sesame oil

(2)  For the dumplings:

7 large Napa cabbage leaves

7 small Napa cabbage leaves

7 pieces Chinese chives

(3)  For the sauce:

1 tsp. oyster sauce

1 tsp. cornflour

1 tbsp. water

Methods:

1. To prepare the cabbage and chives: In a pot of water over high heat, bring it to boil, and blanch the cabbage leaves for 30 seconds, and also the chives.  Gently remove them and place in cold water to stop cooking. Discard the water and drain.
2. To make the filling: In a mixing bowl, add minced chicken, shiitake mushrooms, spring onion, rice wine, chicken stock granules, white pepper, sesame oil and egg.  Thoroughly combine.
3. To assemble: On a flat plate, place a large Napa cabbage leaf on the bottom, and a small piece on top.  Add about 1 1/2 tablespoons of the filling in the center.  Gather the cabbage leaves together.  Wrap a piece of chive around it and tie a knot.  Trim off the extra length.  Place the dumplings on a steaming plate, and continue with the rest.
4. To steam: In a steamer over high heat, bring water to a boil, and transfer the plate of Napa cabbage dumplings into the steamer.  Cover the lid and steam until completely cooked through for about 10 minutes.  Carefully remove the steaming plate.
5. To serve:  In a small pan over medium heat, pour the extra liquid from the plate of steamed dumplings.  Bring to a simmer, and add 1 teaspoon of oyster sauce, then add the cornflour mixture (1 teaspoon of cornflour and 1 tablespoon of water).  Stir until thickened.  Drizzle the sauce over the cabbage dumplings.  Serve and enjoy hot!

Ready for steaming

Done steaming

Ready to serve!

I serve these Napa cabbage dumplings as a dish with rice and a must-have condiment of homemade Thai Sweet Chili Sauce.

There is still balance of the filling, so I place it in airtight container in the freezer for later use.

I adapted this recipe from 'cicili.tv' with slight adjustment to suit my cooking preference.