Napa Cabbage Dumplings: A Light & Satisfying Snack
Guilt-Free Late-Night Snack: Delicious Napa Cabbage Dumplings
Inside the sweet, tender leaves of young napa cabbage, we’ve packed a flavorful filling: creamy tofu squeezed dry, savory minced pork with a satisfying chew, and my favorite fresh vegetables. Rolled up snugly and steamed to perfection, these dumplings are a delightful treat that’s both healthy and delicious. Perfect for a light, satisfying late-night snack!
Dumpling Wrapper & Filling Ingredients- 10 sheets Napa cabbage leaves (for wrappers)
- 100g minced pork
- 100g firm tofu (water squeezed out)
- 50g bean sprouts
- 40g Korean water parsley (minari)
- 1/5 small radish (approx. 50g)
- 1 Cheongyang chili pepper
- 1 Tbsp chopped green onion
- 1 red chili pepper
- 1 Tbsp minced garlic
- 0.5 Tbsp ginger syrup
- 1 Tbsp sesame oil
- Pinch of salt
- Pinch of black pepper
- Sesame seeds (for garnish)
Spicy & Sweet Dipping Sauce Ingredients- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp Korean mustard powder (yeon-gyeja)
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp vinegar
- 0.5 Tbsp sugar
- 0.5 Tbsp Korean mustard powder (yeon-gyeja)
Cooking Instructions
Step 1
First, prepare all your ingredients. Using fresh, quality ingredients is key to delicious dumplings.
Step 2
In a bowl, combine the minced pork with salt, black pepper, minced garlic, chopped green onion, ginger syrup, and sesame oil. Mix well by gently massaging the ingredients into the meat. This marination helps remove any gaminess from the pork and enhances its flavor.
Step 3
Wrap the firm tofu in cheesecloth or paper towels and squeeze firmly to remove as much water as possible. This step is crucial for preventing a watery filling and ensuring a creamy texture.
Step 4
Wrap the tofu in cheesecloth and squeeze out the water thoroughly. This prevents the dumpling filling from becoming too wet and helps preserve the tofu’s savory flavor.
Step 5
Remove the stems and seeds from the Cheongyang and red chili peppers. Finely mince them. These will add a pleasant heat and vibrant color to your dumplings.
Step 6
Blanch the bean sprouts in boiling water for just a minute until they turn bright green. Immediately plunge them into cold water to stop the cooking and preserve their crisp texture.
Step 7
Blanch the Korean water parsley (minari) and bean sprouts in boiling water, then immediately rinse them under cold water. This helps retain their fresh color and texture.
Step 8
After rinsing in cold water, thoroughly squeeze out the excess moisture from the blanched bean sprouts and minari. Then, finely chop them. Uniform chopping ensures they distribute evenly within the filling.
Step 9
Finely chop the squeezed vegetables. Avoid chopping them too coarsely, as this can make the dumplings difficult to eat. Aim for a consistent, fine mince.
Step 10
Thinly slice the radish and sprinkle it with salt. Let it sit for about 10 minutes to draw out some moisture. This step helps concentrate the radish’s flavor and adds a subtle juiciness to the filling.
Step 11
Thinly slice the radish and salt it for about 10 minutes. This slightly dehydrates the radish, concentrating its flavor for the dumpling filling.
Step 12
Once the radish has softened, squeeze it firmly with your hands to remove any excess water. This ensures the filling doesn’t become too moist.
Step 13
When the radish is tender, squeeze out the water firmly with both hands. This ensures only the delicious radish flavor remains in the filling.
Step 14
Blanch the napa cabbage leaves in boiling water just until they soften slightly. Be careful not to overcook them, or they will become mushy. Immediately rinse them in cold water to cool, then squeeze out all the excess water. Handle them gently to avoid tearing.
Step 15
Rinse the blanched cabbage leaves under cold running water to cool them down, then squeeze out the moisture completely by hand. Be careful not to tear the leaves as you press out the water.
Step 16
In a large bowl, combine the marinated minced pork, squeezed tofu, chopped bean sprouts, minari, radish, chilies, green onion, and sesame seeds. Add salt and pepper to taste and mix everything thoroughly to create the dumpling filling. Ensure all ingredients are evenly incorporated for the best flavor.
Step 17
Now, let’s make the delicious dumpling filling! In a large bowl, combine the marinated minced pork, water-squeezed tofu, chopped bean sprouts, minari, radish, chilies, green onion, and sesame seeds. Mix well. Adjust seasoning with salt and pepper to your preference.
Step 18
Mix all the filling ingredients together thoroughly. Use a spatula or your hands to knead the mixture until everything is well combined and slightly cohesive. This helps create a more pleasant, chewy texture for the filling.
Step 19
Trim the thickest part of the stem from each blanched napa cabbage leaf, then spread the leaf flat. Place a spoonful of the dumpling filling near the base of the leaf and roll it up tightly, like a small burrito, ensuring the filling is fully enclosed. Roll securely to prevent the filling from escaping.
Step 20
To make rolling easier, you can gently press the thick stem of the cabbage leaf with the back of a knife or thinly slice it. Place the filling on the leaf and roll it up firmly. Be careful not to let the sides burst open as you roll.
Step 21
Blanch the minari stalks (or the white parts of green onions) in boiling water until they become pliable. These will be used to tie the dumplings securely.
Step 22
Use the blanched minari stalks to tie each cabbage dumpling. Tie them snugly to ensure the dumplings keep their shape during steaming. This is the key to keeping everything neatly bundled.
Step 23
Line a steamer basket with cheesecloth. Arrange the tied cabbage dumplings in the basket, leaving some space between them. Steam over boiling water for about 10 minutes with the lid on. The dumplings are ready when the cabbage turns translucent and tender.
