Steamed Cabbage Rolls with Frozen Dumplings
A lighter twist on classic cabbage rolls, this recipe wrapsfrozen dumplings in tender Chinese leaf cabbage before steaming. It’s quick andeasy, with no need to prepare a separate filling. The cabbage adds naturalsweetness and keeps the dumplings beautifully moist.
Ingredients
- 10 frozen dumplings Do not thaw. Pork or prawn dumplings pair well.
- 10 large Chinese leaf cabbage leaves Savoy cabbage also works, trim the thick stem if necessary.
- 2-3 cups water for steaming
- Finely chopped chives or spring onions for garnish
- Chilli oil for drizzling optional
For the sauce (lightly thickened)
- 1 tbsp soy sauce
- 2-3 tbsp water
- A pinch of sugar
- 1 tsp cornflour mixed with 1 tsp water slurry
- A few drops of sesame oil optional
Instructions
- Prepare the cabbage : Bring a pot of water to the boil. Blanch the Chinese leaf for 30–60 seconds until softened. Drain well and pat dry with kitchen paper. Set aside.
- Wrap the dumplings : Place one frozen dumpling in the centre of each leaf. Fold in the sides and roll tightly, like a spring roll. Place seam-side down.
- Steam : Bring water to the boil in a pot or wok. Place the cabbage-wrapped dumplings on a steaming rack (ensuring they do not sit in the water). Cover and steam over medium heat for 15–18 minutes, until fully heated through. Steam in batches if necessary to avoid overcrowding the steamer.
- Make the sauce : In a small saucepan, combine the soy sauce, water and sugar. Bring to a gentle simmer. Stir in the cornflour slurry and cook until slightly thickened. Remove from the heat and add a few drops of sesame oil for fragrance.
- Serve : Pour the sauce over the cabbage-wrapped dumplings. There will be some natural cooking liquid released during steaming —this comes from the dumplings and the cabbage as they cook. Do not discard it,as it is full of flavour. You can mix it into the sauce for extra sweetness and depth. Garnish with chopped chives or spring onions, and finish with a drizzleof chilli oil, if desired.
Notes
