Tteokgalbi-Stuffed Napa Cabbage Dumplings
Amazing Napa Cabbage Dumplings with Tteokgalbi Filling | Diet Meal | Sunchae Dumplings | Dumplings without Wrappers
Enjoy Tteokgalbi Napa Cabbage Dumplings without the wrapper! Indulge in dumplings without worrying about calories. They are perfect for a diet meal.
Napa Cabbage Dumpling Ingredients- 25 Napa cabbage leaves
- Coarse salt, for blanching
Tteokgalbi Seasoning Ingredients- 600g minced beef
- 1/2 block tofu
- 1/2 stalk green onion
- 6 Tbsp soy sauce
- 1 Tbsp cheongju (rice wine)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic
- 3 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1 Tbsp starch
- Pinch of black pepper
- Pinch of toasted sesame seeds
- 600g minced beef
- 1/2 block tofu
- 1/2 stalk green onion
- 6 Tbsp soy sauce
- 1 Tbsp cheongju (rice wine)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp minced garlic
- 3 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1 Tbsp starch
- Pinch of black pepper
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare to make the delicious Tteokgalbi filling. Gather all the seasoning ingredients.
Step 2
Drain the tofu thoroughly by pressing it with a spoon or your hands until all excess water is squeezed out. This step is crucial to prevent the filling from becoming too moist and ensures it holds its shape well.
Step 3
In a bowl, combine the minced beef (ensure it’s well-drained of blood), the squeezed tofu, finely chopped green onion, and all the prepared Tteokgalbi seasoning ingredients (soy sauce, cheongju, cooking wine, minced garlic, oligosaccharide, sesame oil, black pepper). Mix everything together using your hands until well combined. Gently pat the beef dry with paper towels to remove any remaining blood before mixing.
Step 4
Finally, add 1 tablespoon of starch and mix again thoroughly. The starch helps to bind the filling, giving it a slightly chewy texture and preventing it from falling apart after cooking, thus helping to maintain the dumpling’s shape.
Step 5
In a large pot, bring plenty of water to a boil. Add a pinch of coarse salt (about 1 tablespoon per liter of water) and stir to dissolve. Carefully submerge the Napa cabbage leaves into the boiling water, starting with the thicker stem parts, and blanch for 2-3 minutes. Be careful not to over-blanch, as they will become too soft.
Step 6
Immediately transfer the blanched Napa cabbage leaves to cold water to cool them down. Then, gently press them with your hands to squeeze out excess water. Avoid squeezing too hard, as this might tear the leaves.
Step 7
Place a portion of the prepared Tteokgalbi filling onto one blanched Napa cabbage leaf. Carefully fold and roll the cabbage leaf around the filling, tucking in the sides if necessary, to completely enclose the filling. Aim for a neat wrap that prevents the filling from escaping.
Step 8
Prepare a steamer by filling the bottom pot with water and bringing it to a boil until steam is actively rising. Arrange the wrapped Napa cabbage dumplings in the steamer basket, ensuring they are not overlapping. Cover the steamer and cook over medium-high heat for 7-10 minutes, or until the beef filling is fully cooked through. You can check for doneness by inserting a skewer; if no pink juices come out, they are ready.
Step 9
Arrange the freshly steamed Napa cabbage dumplings on a plate. Serve them with a side of sweet and tangy soy-vinegar dipping sauce for a delightful culinary experience. The rich flavor of Tteokgalbi combined with the freshness of the cabbage creates a truly unique and satisfying meal.
