Ingredients
Method
- Prep the Cabbage: Bring a large pot of water to a boil. Blanch the napa cabbage leaves for 30 seconds until just softened. Remove and pat dry with paper towels. Trim the thick stems for easier folding if needed.
- Make the Filling: In a large bowl, combine the ground pork, green onions, garlic, carrots, shiitake mushrooms, vegetarian oyster sauce, cornstarch, soy sauce, and sesame oil. Mix until well combined.
- Assemble the Dumplings: Lay a cabbage leaf flat. Spoon 1–2 tablespoons of filling into the center. Fold the sides over the filling, then roll from the bottom to form a tight bundle. Repeat with remaining leaves.
- Cook the Dumplings: Pan-fry Method: In a large non-stick pan, add a bit of oil and place dumplings seam-side down. Add ¼ cup of water, cover with a lid, and cook over medium heat until the water evaporates and the bottoms are golden and crispy (about 8–10 minutes).
- Steam Method: Steam the dumplings in a lined steamer basket for 8–10 minutes, or until the pork is fully cooked through.
- Serve: Enjoy warm with a dipping sauce of chili oil and soy sauce.
Nutrition
Notes
Meal Prep Tip: Make a double batch of the filling and store it in the fridge for up to 2 days. When you’re ready to eat, just blanch the cabbage and wrap. It saves time and keeps the dumplings fresh and juicy.
Tips for success:
- Use a food processor to mince the veggies quickly.
- Make sure the filling is cold when wrapping for easier handling.
- Trim the cabbage stems to help the dumplings fold neatly.