as requested, dumplings! these are so amazing, the cabbage absorbs so much liquid during cooking that when you bite into it its just like a shanghai soup dumpling! im amazed at how well these turned out, ive never made anything like these and they turned out so perfect. they look complicated but theyre really not!
you can use whatever filling you like, this is just what i did. the shirataki rice gives it a really nice texture.
6 leaves nappa cabbage - 10
50g minced portabella mushroom - 18
squeeze of lime juice - 0
1 tsp low sodium soy sauce - 3
Ā¼ package shirataki rice - 0
1 tsp better than bullion roast chicken flavor - 15
1 tsp low sodium soy sauce - 3
1 tsp better than bullion roast chicken flavor - 5 (you wont drink this so you wont absorb the full calories, so i only counted 5 cals for it)
combing portabella mushroom, green onion, ginger paste, ponzu, 1 tsp soy sauce, and lime juice. add shirataki rice to pan with 1 tsp soy sauce and 1 tsp bullion and cook until liquids are absorbed. remove from heat, let cool, and mix with the rest of the filling.
in a medium pot boil about 3 inches of water with a tbsp of bullion. prepare a bowl of ice water and a plate lines with paper towels. seperate 6 leaves of cabbage and cook until softened, about 2 minutes. remove from pot and place into the ice water bath to stop cooking, then transfer to the plate of paper towels and pat dry.
keep your broth hot and grab a steamer basket. spoon a little more than a tablespoon of filling onto the bottom of the cabbage leaf (the white stem part) and roll up like a burrito, using the leafy green part at the top to tuck around the sides to keep the filling in.
heres what mine looked like ready to be cooked!
place in the steamer basket seam side down. place the steamer basket into your boiling broth making sure your water is below the steamer basket so your dumplings are above the water! put a lid on and let steam for 13 minutes. serve with whatever sauce you like, i used a mixture of laoganma soy sauce ponzu and red vinegar. enjoy!
