Cabbage Dumplings recipe - ingredients, nutrition and when to eat it
These delicate dumplings are made by wrapping a tofu and meat filling in cabbage leaves and steaming them.
These delicate dumplings are made by wrapping a tofu and meat filling in cabbage leaves and steaming them. The tender filling pairs beautifully with the moist cabbage, making them a comforting choice for dinner.
Vegetables · 35 minutes to cook
Nutrition (per 380.5g serving): 349 kcal · protein 31.6g · carbohydrate 15.1g · fat 18.4g · sodium 475.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Thinly shave the thick rib from each cabbage leaf so it’s less likely to tear when you fold it.
Tips: If the filling is too wet, the dumplings may fall apart, so press the tofu well to remove excess water and pat the leaves dry.
Tips: If you’d like a little more seasoning after steaming, serve them with a dipping sauce made from soy sauce and a splash of vinegar.
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Ingredients (1 serving)
- Cabbage — 6 sheet
- Tofu — 0.5 block
- Ground pork — 80 g
- Green onion — 0.5 stalk
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Ground black pepper — 0.2 tsp