Steamed Napa Cabbage Dumplings With Chicken And Mushrooms

Peel the large outer leaves from the napa cabbage. Reserve the inner core.

Finely chop the reserved cabbage core, mushrooms, bird's eye chilis, and the green parts of the spring onions.

Bring a large pot of water to a boil and salt it heavily. Blanch the cabbage leaves until soft, about 2-3 minutes.

Drain the cabbage leaves and set aside. Keep the blanching water if you plan to use it for another purpose.

In a large bowl, combine the ground chicken with the chopped cabbage core, mushrooms, chilis, spring onion greens, and minced garlic.

Add soy sauce, oyster sauce, Shaoxing wine, salt, and white pepper to the filling mixture. Mix until everything is well combined.

Lay a blanched cabbage leaf flat and add about a tablespoon of the filling to the base.

Roll the cabbage leaf up tightly, tucking in the sides if needed. Repeat with the remaining leaves and filling.

Place the cabbage rolls in a steamer basket lined with parchment paper.

Steam for 10-15 minutes, or until the chicken filling is fully cooked.

While the rolls are steaming, prepare the dipping sauce. In a heatproof bowl, combine soy sauce, black vinegar, chopped spring onion whites, minced garlic, and shichimi togarashi.

Heat the neutral oil in a small pot or pan until it's very hot and just beginning to smoke.

Carefully pour the hot oil over the sauce ingredients. It will sizzle. Stir to combine.

Serve the hot steamed cabbage rolls immediately with the chili oil dipping sauce.