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Steamed Cabbage Dumplings

Delicious dumplings made with tender cabbage leaves wrapped around a savory filling of mushrooms, carrots, and garlic, steamed to perfection.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dumpling Wraps
  • 8 large large cabbage leaves Blanched for pliability
Filling
  • 1 cup mushrooms, chopped Any variety of mushrooms can be used
  • 1 cup carrots, grated Fresh carrots for best flavor
  • 2 cloves garlic, minced Adds flavor
  • 1 tablespoon ginger, grated Fresh ginger preferred
  • 2 tablespoons soy sauce Adjust to taste
  • to taste Salt and pepper For seasoning

Method
 

Preparation
  1. Bring a large pot of water to a boil. Carefully blanch the cabbage leaves for about 2-3 minutes until they are tender. Remove and let them cool.
  2. In a bowl, mix the chopped mushrooms, grated carrots, minced garlic, ginger, soy sauce, salt, and pepper. Stir to combine thoroughly.
Assembly
  1. Take each cabbage leaf and place a spoonful of the filling at the base. Roll it tightly, tucking in the sides, and secure with a toothpick if needed.
Cooking
  1. Place the dumplings in a steamer basket over simmering water. Steam for about 10-15 minutes until the filling is cooked through.
  2. Carefully remove from the steamer and serve warm with your favorite dipping sauces.

Notes

Leftover Steamed Cabbage Dumplings can be refrigerated for up to three days. For longer storage, freeze in an airtight container for up to two months. To reheat, steam for a few minutes until warmed through.