Napa Cabbage Dumplings (No Flour!)
Napa Cabbage Dumplings (No Flour!)
How to Make Napa Cabbage Dumplings / Natto Dumplings ?? NO FLOUR
Guilt-free dumplings for your indulgence, perfect for the diet-conscious foodie.
Ingredients- 15 leaves of baby napa cabbage
- 1/4 head of fermented napa cabbage kimchi
- 1/2 block of firm tofu (approx. 150g)
- 4 Korean green chili peppers (cheongyang peppers)
- 2 eggs
- 50g natto
- 2 Tbsp salt
- 3 Tbsp black pepper
- 2 Tbsp soy sauce
- 1 Tbsp red pepper flakes (gochugaru)
Cooking Instructions
Step 1
Wash the baby napa cabbage leaves thoroughly under running water. Bring a pot of water to a boil, add 1 tablespoon of salt, and blanch the cabbage leaves for 2-3 minutes until they become pliable. The goal is to soften them enough to roll easily, using them as a wrapper without overcooking them. Once blanched, rinse them under cold water to stop the cooking and drain well.
Step 2
Finely chop the well-fermented kimchi. If it’s very sour or spicy, you can rinse it lightly under cold water before chopping. For the tofu, wrap the half block in cheesecloth or a clean kitchen towel and squeeze out as much water as possible. Crumble the squeezed tofu into a bowl using a fork or your hands until it’s fine and lump-free.
Step 3
Finely chop the 4 Korean green chili peppers (cheongyang peppers). Remove the stems and seeds before chopping. You can also mince them if you prefer a finer texture. These will be added to the dumpling filling.
Step 4
Combine the crumbled tofu, chopped kimchi, and chopped green chilies in a large bowl. Mixing these three ingredients forms the base of your delicious dumpling filling – you’re about 90% done with the filling preparation!
Step 5
Add 1 tablespoon of salt, 3 tablespoons of black pepper, 2 tablespoons of soy sauce, and 1 tablespoon of red pepper flakes (gochugaru) to the bowl with the kimchi, tofu, and chili mixture. If you enjoy natto and want to add an extra layer of flavor and nutrition, mix in the 50g pack of natto now. Gently mix everything together with your hands until all the seasonings are evenly distributed throughout the filling. If you’re not a fan of natto’s strong aroma, you can omit it.
Step 6
Take one blanched napa cabbage leaf and spread it flat. Place a moderate amount (about 1-2 tablespoons) of the filling mixture from step 4 in the center of the leaf. Carefully fold and roll the cabbage leaf around the filling to form a dumpling shape. Be careful not to overfill, as this can cause the wrapper to tear. In a separate small bowl, whisk the 2 eggs to create an egg wash.
Step 7
Dip each rolled napa cabbage dumpling lightly into the whisked egg wash, coating both sides. Heat a frying pan over medium-high heat with a generous amount of cooking oil. Carefully place the dumplings seam-side down in the hot pan. Pan-fry them for about 1-2 minutes per side, until all sides are golden brown and slightly crispy. Cooking over medium-high heat helps to quickly brown the dumplings without burning the cabbage and ensures the filling is heated through.
Step 8
Once beautifully golden brown and cooked through, your napa cabbage dumplings are ready to be enjoyed! They are delicious served as is, or you can pair them with a side of soy sauce or sriracha sauce for an extra kick. Enjoy your healthy, delicious, and flour-free kimchi and natto dumplings! ❤️
