Napa Cabbage Steamed Dumplings
Napa Cabbage Steamed Dumplings
Healthy Dumplings without Flour: Delicious Napa Cabbage Rolls filled with a Savory Filling
Introducing a special dumpling recipe made with naturally sweet napa cabbage at its peak season. Instead of a flour wrapper, fresh napa cabbage leaves encase a flavorful filling, creating dumplings that are moist and tender inside, with the satisfying crunch of cabbage and the pure taste of vegetables. These visually appealing napa cabbage roll dumplings are perfect as a healthy snack for kids or as part of a diet meal, bringing joy to both your body and mind.
Ingredients- 10 large Napa cabbage leaves
- 10g glass noodles
- Small amount of purple radish (or regular radish)
- 1/2 block firm tofu
- 150g ground pork
- 1/2 onion
- Small amount of Korean water parsley (minari)
- 1 Korean green chili pepper (cheongyang)
- Pinch of salt
- 1 Tbsp minced garlic
- 1/2 cup rice flour (or all-purpose flour)
- Pinch of black pepper
- Pinch of paprika powder (optional)
- Pinch of dried shiitake mushroom powder (optional)
Cooking Instructions
Step 1
Select fresh, medium-sized napa cabbage leaves. (Using premium napa cabbage from Geoje farmers is highly recommended for superior quality.)
Step 2
Bring a pot of water to a rolling boil. Carefully add the thicker stem ends of the napa cabbage leaves first and blanch for about 1 minute. Since they will be steamed later, you only need to soften them slightly until they wilt.
Step 3
Immediately rinse the blanched cabbage leaves in cold water to stop the cooking process. Drain them well in a colander. If the stem parts are still quite thick, you can shave them thinly with a knife or trim them off for easier rolling.
Step 4
Finely chop the stems of the Korean water parsley (minari). You can reserve the leaves for garnish later if you like.
Step 5
Wrap the half block of firm tofu in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This prevents the dumpling filling from becoming too watery.
Step 6
Peel and finely dice the half onion. The natural sweetness and aroma of the onion will enhance the flavor of the dumpling filling.
Step 7
Prepare the purple radish. (You can substitute with regular radish if purple radish is unavailable.) Finely dice the radish; it adds a lovely color and a pleasant crunch to the filling.
Step 8
Finely mince the ground pork. Aim for a texture that still has some chew rather than a completely paste-like consistency for better mouthfeel.
Step 9
Cook the glass noodles according to package directions. Rinse them in cold water, then chop them into small pieces, making them easy to incorporate into the dumpling filling.
Step 10
Finely mince the Korean green chili pepper (cheongyang). Remove the seeds if you prefer less heat. Adjust the amount to your spice preference.
Step 11
In a large bowl, combine all the prepared filling ingredients: minced pork, squeezed tofu, diced onion, diced purple radish, chopped minari, chopped glass noodles, and minced chili pepper. Add a pinch of salt, 1 tablespoon of minced garlic, 1/2 cup of rice flour, a pinch of black pepper, and optional paprika powder and dried shiitake mushroom powder.
Step 12
For an extra depth of flavor, use dried shiitake mushroom powder made from roasting dried shiitake mushrooms, such as those from Geoje farmers.
Step 13
Mix all the ingredients and seasonings thoroughly. Knead the mixture until it becomes cohesive and slightly sticky, ensuring all components are well combined for a good filling texture.
Step 14
Take the blanched and drained napa cabbage leaves. Gently pound the thick stem area with the back of a knife to flatten it. This will help the leaves roll smoothly and prevent cracking.
Step 15
Spread a thin layer of rice flour over the surface of each flattened napa cabbage leaf. The rice flour acts as a binder to help hold the filling in place. You can also use all-purpose flour.
Step 16
Place a portion of the prepared dumpling filling onto the center of a napa cabbage leaf sprinkled with rice flour. Carefully gather the filling into a compact shape.
Step 17
Fold the sides of the napa cabbage leaf over the filling and roll it up snugly. Tuck the end of the leaf underneath to secure the roll. Ensure the rolls are firm so they don’t unravel during steaming.
Step 18
Your beautiful napa cabbage roll dumplings are now ready to be steamed. The vibrant colors make them a feast for the eyes.
Step 19
Fill a steamer pot with water and bring it to a boil. Once steaming, arrange the napa cabbage roll dumplings in the steamer basket. Steam for about 10-15 minutes, or until the pork is fully cooked. Adjust the steaming time based on the size of your dumplings.
Step 20
Arrange the perfectly steamed napa cabbage roll dumplings on a serving plate. When sliced, you’ll reveal the abundant, delicious filling inside. The bright yellow color of the cabbage is truly appealing.
Step 21
The napa cabbage leaves are wonderfully moist from steaming, and the filling is incredibly tender and succulent, offering a delightful burst of flavor with every bite.
Step 22
It feels like a moisture explosion in your mouth! This juicy filling, combined with the crisp texture of the purple radish, creates an incredibly enjoyable eating experience.
Step 23
Since the filling is seasoned lightly, you can serve them with a soy-based dipping sauce. However, I personally find them incredibly delicious even on their own. The natural sweetness of the cabbage and the harmonious blend of filling ingredients make them perfectly satisfying without any extra sauce. You can truly appreciate the subtle, natural flavors of the vegetables and the fragrant hint of minari.
Step 24
These napa cabbage roll dumplings are made with wholesome, natural ingredients that nourish both body and mind. Now is the best time to enjoy the sweet flavor of seasonal napa cabbage. Embrace the goodness of seasonal foods for a healthy and happy life!
