Hey there, fellow food adventurers! Ever get that feeling where a certain dish just zaps you back to a specific time and place? For me, it's dumplings. They remind me of my amazing grandma, a true dumpling artisan. I spent countless afternoons watching her hands work magic with dough, creating these little pockets of joy. While her specialty was traditional Polish dumplings packed with sauerkraut, I've gone on my own flavor journey.
Today, we're not heading to Eastern Europe; we're off on an Asian-inspired detour with these delicious and healthy cabbage dumplings!
Now, I know what you might be thinking: cabbage? Really? Trust me on this one. This isn’t your average bland cabbage dish. We are using a mix of red and sauerkraut, with a delightful spicy and aromatic kick. The secret is in the thin dough, it’s like creating a delicate little wrapper. And yes, you might see a little red peeking through when cooked, that just shows you've nailed the thinness!
I personally love to pan-fry these babies after boiling, which gives them a satisfying golden crunch. And the dipping sauce? Oh, it's a game-changer – a tangy, savory, and slightly sweet mix that will have your taste buds singing. These dumplings are so addictive, a word of warning – you might find yourself battling over them with your family. My other half managed to eat forty after his Sunday run and wanted more, so consider making extra.
So, are you ready to roll up your sleeves and embark on a dumpling adventure? Let’s get cooking!
Asian-Style Cabbage Dumplings with a Zesty Dipping Sauce
Yields: About 30-40 dumplings Prep time: 75 minutes Cook time: 45 minutes
Ingredients
For the Filling:
- 450g red cabbage, finely shredded
- 150g sauerkraut, roughly chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tsp Sriracha (adjust to your liking)
- 2 tsp fresh ginger, grated
- 2 handfuls fresh coriander, chopped
- 2 handfuls peanuts, chopped
- 2 tbsp dark soy sauce
- 2 tbsp olive oil
- Freshly ground black pepper, to taste
- 1 tsp miso paste (optional)
For the Dough:
- 2 cups plain flour
- 1/2 cup + 2-3 tbsp hot water
- 1 tsp fine sea salt
- 1 tbsp olive oil
For the Dipping Sauce:
- 4 tbsp dark soy sauce
- 4 tbsp lime juice
- 2 tsp brown sugar
- 1 tbsp sesame oil
- Chopped spring onion, for garnish
Instructions
-
Prepare the Filling:
- Heat olive oil in a large pan over medium heat.
- Add diced onion and cook until translucent. Then, add minced garlic and grated ginger, stirring for about a minute.
- Add shredded red cabbage and sauerkraut to the pan. Sauté until the cabbage is tender, about 10-15 minutes.
- Stir in Sriracha, coriander, peanuts, dark soy sauce, miso paste (if using), and season with black pepper.
- Taste and adjust the seasonings to your liking.
- Remove from heat and let the filling cool completely. For best results, let chill overnight.
-
Make the Dough:
- In a mixing bowl, combine flour and salt.
- Add 1/2 cup of hot water and 1 tbsp of olive oil. Mix roughly with a spoon until combined.
- Start kneading the dough with your hands, gradually adding water (1 tbsp at a time) until the dough forms a smooth ball. Don’t add too much water all at once, or it can become sticky.
- Knead for a few minutes until the dough is elastic.
- Cover with a clean towel or cling film and let it rest for at least 30 minutes.
-
Assemble the Dumplings:
- Lightly flour your work surface and roll the dough out as thin as possible (1-2mm) without tearing.
- Use a round cookie cutter or glass to cut out circles.
- Place a generous teaspoon of the filling in the center of each circle.
- Fold the dough over to form a semi-circle and press the edges firmly to seal the dumpling.
- Place the finished dumplings on a lightly floured surface and cover with a towel to prevent them from drying out.
-
Boil the Dumplings:
- Bring a large pot of water to a boil.
- Gently drop 10 dumplings at a time into the boiling water.
- Once the water returns to a boil, cook for 3-4 minutes or until the dumplings float to the surface and are cooked through.
- Remove them with a slotted spoon and place them on a clean plate.
-
Pan-Fry the Dumplings:
- Heat a little olive oil in a pan over medium heat.
- Add the boiled dumplings and pan-fry on each side until they are golden brown and crispy.
- Do not overcrowd the pan, do it in batches.
-
Prepare the Dipping Sauce:
- Whisk together dark soy sauce, lime juice, brown sugar, and sesame oil in a small bowl.
- Garnish with chopped spring onion.
-
Serve:
- Serve the pan-fried dumplings hot with the dipping sauce on the side. Enjoy!
Notes
- If you don't have sauerkraut, increase red cabbage and add a bit of vinegar to the filling.
- Make sure the dough is not too sticky, add flour as necessary.
Nutritional Information (per serving) Calories: 469, Sugars: 8g, Fats: 23g, Saturates: 3g, Proteins: 15g, Carbs: 55g