Easy, Healthy Cabbage Dumplings by @raziyyz
4 servings
🥬
1 large head
Napa cabbage
🫒
5 ml
Olive oil
🧄
15 ml
Garlic
🧅
70 g
Onion
🍄
70 g
Mushrooms
🥩
500 g
Ground beef
🥢
60 ml
Soy sauce
🐚
15 ml
Oyster sauce
🫗
10 ml
Sesame oil
🍬
15 ml
Sweetener
🧂
Salt
⚫
Pepper
🌱
5 g
Sesame seeds
Trim
napa cabbage
Separate the napa cabbage leaves and trim away the thickest part of each rib so the leaves can fold easily.
Blanch
- napa cabbage
Bring a large pot of water to a boil and blanch the napa cabbage leaves for 1 to 2 minutes until pliable.
Drain
- napa cabbage
Drain the blanched cabbage leaves and pat them dry; set them aside on a plate.
Heat
olive oil
onion
minced garlic
Heat 1 tsp olive oil in a large skillet over medium-high heat, then sauté the diced onion and 1 tbsp minced garlic for about 2 minutes.
Add
mushrooms
Add 1 cup chopped mushrooms and cook for 2 minutes until their moisture begins to evaporate.
- Add
lean ground beef
Add 500 g lean ground beef and break it up with the spatula; cook until browned and no pink meat remains, about 5 minutes.
Stir
low-sodium soy sauce
Stir in 1/4 cup low-sodium soy sauce and 1 tbsp oyster sauce until the filling is evenly coated.
- Mix
- sesame oil
sweetener
salt
Mix in 2 tsp sesame oil and the optional 1 tbsp sweetener; season the filling with salt and black pepper to taste.
Spoon- napa cabbage
- lean ground beef
Spoon about 2 tbsp of beef filling into the center of each cabbage leaf and fold the sides over to enclose the filling.
Arrange
sesame seeds- low-sodium soy sauce
- chili oil
Arrange the cabbage dumplings seam-side down and serve warm with sesame seeds, additional soy sauce, and chili oil if desired.
Easy, Healthy Cabbage Dumplings by @raziyyz
4 servings
🥬
1 large head
Napa cabbage
🫒
5 ml
Olive oil
🧄
15 ml
Garlic
🧅
70 g
Onion
🍄
70 g
Mushrooms
🥩
500 g
Ground beef
🥢
60 ml
Soy sauce
🐚
15 ml
Oyster sauce
🫗
10 ml
Sesame oil
🍬
15 ml
Sweetener
🧂
Salt
⚫
Pepper
🌱
5 g
Sesame seeds
Preparation Steps
Step 1/10
Separate the napa cabbage leaves and trim away the thickest part of each rib so the leaves can fold easily.
Step 2/10
Bring a large pot of water to a boil and blanch the napa cabbage leaves for 1 to 2 minutes until pliable.
Step 3/10
Drain the blanched cabbage leaves and pat them dry; set them aside on a plate.
Step 4/10
Heat 1 tsp olive oil in a large skillet over medium-high heat, then sauté the diced onion and 1 tbsp minced garlic for about 2 minutes.
Step 5/10
Add 1 cup chopped mushrooms and cook for 2 minutes until their moisture begins to evaporate.
Step 6/10
Add 500 g lean ground beef and break it up with the spatula; cook until browned and no pink meat remains, about 5 minutes.
Step 7/10
Stir in 1/4 cup low-sodium soy sauce and 1 tbsp oyster sauce until the filling is evenly coated.
Step 8/10
Mix in 2 tsp sesame oil and the optional 1 tbsp sweetener; season the filling with salt and black pepper to taste.
Step 9/10
Spoon about 2 tbsp of beef filling into the center of each cabbage leaf and fold the sides over to enclose the filling.
Step 10/10
Arrange the cabbage dumplings seam-side down and serve warm with sesame seeds, additional soy sauce, and chili oil if desired.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
320 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
5 minutes
Overall
20 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos