Crispy Cabbage Rolls

Craving crispy dumplings or gyoza but don't want to go through the hassle of making the wrapper? Try these crispy cabbage rolls instead!

I created this recipe myself with inspiration from many sources.

Ingredients

• 1/2 lb ground chicken

• 1/2 a package of enoki mushrooms (Chopped)

• A handful of shredded carrots (as many as your heart desires)

• 2 green onions (Chopped)

• 1 Napa cabbage

• 1 tsp sesame oil

• 2 tbs soy sauce (I used gluten-free)

• 1 tbs rice vinegar

• 1 tsp minced/grated ginger

• 1-2 cloves minced garlic

Instructions

1. Boil a pot of water that will fit your cabbage leaves, rip off your cabbage leaves, and cut off the bottom of them.

2. While you are waiting for the water to boil, mix together your ground chicken, enoki mushrooms, shredded carrots, green onions, sesame oil, soy sauce, rice vinegar, ginger, and garlic together in a bowl until combined.

   
   

   

   
   

3. Place your Napa cabbage into the boiling water for 1-2 minutes, depending on the size, and then place them into an ice bath afterwards to stop them from cooking.

   
   

   

   
   

4. Pat dry your cooled cabbage, and then take 1-2 tbs of your filling into a piece of cabbage, near the leafy part, then tuck in the sides and roll them together.

   
   

   

   
   

5. Heat up a pan with oil and place the rolls in, add a little bit of water, and steam for 15 mins or until over 165 degrees internally.

6. Serve with sauce of your choosing; I used sriracha, and enjoy!