Season / Spring - Autumn
Prep time: 30 minutes
Cook time: 15 minutes
Yields 12 Dumplings
1 package organic ground turkey, or pork
1 tsp. sea salt
1 garlic clove
1 shallot, minced
2 scallions, white & light green parts, coarsely chopped
1/2 tsp fresh ginger, minced
2 tbsp. tamari
1/4 cup shiitake, fine chop
1/4 cup cilantro, extra for garnish.
2 tbsp. lime juice
1/8 tsp. serrano chili pepper, minced
1/2 cup chopped cabbage
12 cabbage leaves for steaming, & pan searing
Gently peel off 12 cabbage leaves in similar size. Set aside.
In a large pot filled with water and 1 tbsp. of salt, bring to a boil. Place cabbage leaves in the pot and blanch for 3 minutes, until slightly tender.
Remove leaves gently and remove any access water clinging to the leaves. This part can be made a day ahead. Store wrapped well in the refrigerator.
1. To prepare filling; In a medium mixing bowl combine all filling ingredients together. Mix well.
Cook a teaspoon of mixture in pan and taste for salt, before filling cabbage leaves. Adjust seasoning as desired.
2. Place about a tbsp. of filling on cabbage leave, and roll the leaves. You might have to tuck in the sides as well. Take kitchen twine and wrap around the cabbage to keep everything in place . Heat a large cast iron, or non stick pan to medium heat. Put a tbsp. of sesame oil, or canola oil. Place stuffed cabbage dumplings in pan, and sear on both sides for 5 minutes, or until browned slightly. Repeat until all wraps are completed.
Can be kept in a warm oven set at 170.
Dipping Sauce ~
To prepare the sauce; In a small bowl , whisk together tamari ,vinegar, ginger, turmeric, sesame oil and sugar until dissolves. Let sit for 20 minutes.
Taste and adjust seasoning if desired.
1/4 cup rice wine vinegar
1/4 cup tamari ( or soy sauce)
1 tsp toasted sesame oil
2 tsp pure cane sugar, or coconut sugar
1 tsp turmeric, minced
2 tsp fresh ginger, minced
red chili paste, to taste ( optional )
Serve sitting on extra cabbage leaves, Drizzle with dipping sauce, and chopped Cilantro.