If you’ve never made cabbage leaf dumplings, you’re going to want to make them again and again after trying this recipe. Our cabbage dumplings are stuffed with an easy leek and mushroom filling for a super fun lunch or dinner idea.
Contents
Ingredients
- 1large, or 2 small white cabbages
- 200 gchestnut mushrooms, dirt removed
- 150shiitake mushrooms, dirt removed
- 1leek, washed and cut into four
- 1 Tbsp.vegetable oil, plus more for frying
- 2 Tbsp.light soy sauce
- 1 Tbsp.dark soy sauce
- 1 Tbsp.sesame oil
- Salt
Directions
-
- Step 1In a food processor, blitz your mushrooms in batches until chopped very finely, repeat with your leeks. You could do this by hand if you like.
- Step 2In a frying pan over high heat, add 1tbsp oil. Once hot add your blitzed mushrooms and leeks and cook until all the water has evaporated, add in your soy sauces and sesame oil, leave to cool.
- Step 3Take your cabbage, cut out the core and carefully pick off as many leaves as you can without damaging them. Once it becomes too hard, boil the whole cabbage for 20-25 minutes to remove any further leaves, adding the leaves you already removed for the final 10 minutes to soften. Allow to cool for 10 minutes
- Step 4Add 1 tbsp of dumpling mix to each cabbage, gently roll folding in the sides. Repeat until all dumplings are made
- Step 5Heat the remaining oil in a large non-stick pan and place the dumplings fold side down, gently fry until golden and crisp
- Step 6Make a dipping sauce of your choice, we used soy, black vinegar, chilli crisp, spring onions and sesame seeds.