Steamed Napa Cabbage Dumplings With Chicken And Mushrooms

Name: Steamed Napa Cabbage Dumplings With Chicken And Mushrooms
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 large head napa cabbage; 200g mushrooms; 1/2 bunch spring onions; 300g ground chicken; 4 cloves garlic, for filling; 3 tbsp soy sauce, for filling; 4 bird's eye chilis; 1 tbsp oyster sauce; 1 tbsp Shaoxing wine; salt, to taste; white pepper, to taste; 2 tbsp soy sauce, for sauce; 1 tbsp black vinegar; 2 tbsp spring onions, whites only; 3 cloves garlic, for sauce; 3 tbsp shichimi togarashi; 4 tbsp neutral oil

These steamed napa cabbage dumplings replace traditional wheat wrappers with tender cabbage leaves filled with seasoned ground chicken and mushrooms. The dish offers a lighter, vegetable-forward take on classic dumplings with a vibrant chili oil accompaniment.

🌍Asian 🏷️Cabbage rolls 🏷️Dumplings 🏷️Steamed 🏷️Chicken Napa cabbage

🏷️

🏷️Chili oil

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Total

40 min

Servings

2

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

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Ingredients

1 large head napa cabbage
200g mushrooms
1/2 bunch spring onions
300g ground chicken
4 cloves garlic, for filling
3 tbsp soy sauce, for filling
4 bird's eye chilis
1 tbsp oyster sauce
1 tbsp Shaoxing wine
salt, to taste
white pepper, to taste
2 tbsp soy sauce, for sauce
1 tbsp black vinegar
2 tbsp spring onions, whites only
3 cloves garlic, for sauce
3 tbsp shichimi togarashi
4 tbsp neutral oil

Instructions

1
Peel the large outer leaves from the napa cabbage. Reserve the inner core.
2
Finely chop the reserved cabbage core, mushrooms, bird's eye chilis, and the green parts of the spring onions.
3
Bring a large pot of water to a boil and salt it heavily. Blanch the cabbage leaves until soft, about 2-3 minutes.
4
Drain the cabbage leaves and set aside. Keep the blanching water if you plan to use it for another purpose.
5
In a large bowl, combine the ground chicken with the chopped cabbage core, mushrooms, chilis, spring onion greens, and minced garlic.
6
Add soy sauce, oyster sauce, Shaoxing wine, salt, and white pepper to the filling mixture. Mix until everything is well combined.
7
Lay a blanched cabbage leaf flat and add about a tablespoon of the filling to the base.
8
Roll the cabbage leaf up tightly, tucking in the sides if needed. Repeat with the remaining leaves and filling.
9
Place the cabbage rolls in a steamer basket lined with parchment paper.
10
Steam for 10-15 minutes, or until the chicken filling is fully cooked.
11
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.
12
Heat the neutral oil in a small pot or pan until it's very hot and just beginning to smoke.
13
Carefully pour the hot oil over the sauce ingredients. It will sizzle. Stir to combine.
14
Serve the hot steamed cabbage rolls immediately with the chili oil dipping sauce.

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Tips & Notes

Pro tips

Blanch napa cabbage leaves in simmering water for 1–2 minutes before filling to make them pliable and prevent tearing during assembly and cooking.
Finely chop mushrooms and squeeze excess moisture from them to prevent the filling from becoming watery and the dumplings from steaming unevenly.
Mix the filling gently and avoid overworking it; this keeps the texture tender rather than dense and rubbery after steaming.
Ensure the chili oil dipping sauce cools completely before serving to allow the flavors to infuse and prevent the oil from soaking into the cabbage.

Substitutions

Ground chicken → ground pork or shrimp (adjust cooking time slightly for shrimp; reduce to 6–8 minutes)
Mushrooms → finely diced water chestnuts or bamboo shoots (maintains crunch and texture)
Shaoxing wine → dry sherry or mirin (1:1 ratio)
Bird's eye chilis → Thai red chilis or dried red chilis (soak dried chilis before grinding into the oil)

Storage & make-ahead

Store cooked dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently by steaming for 2–3 minutes or microwaving with a splash of water.

Equipment

steamer basket or bamboo steamer · large pot for steaming

Common Questions

Can I make these dumplings ahead of time?

Yes. Assemble and refrigerate unbaked for up to 4 hours, or freeze for up to 2 weeks. Steam directly from frozen, adding 2–3 minutes to the cooking time.

What type of mushrooms work best?

Shiitake, oyster, or cremini mushrooms all work well. Finely chop them to match the chicken texture and ensure even cooking.

How do I prevent the cabbage leaves from tearing?

Blanch the outer leaves in boiling water for 1–2 minutes to soften them, then pat dry before filling. This makes them pliable without breaking.

Can I substitute the ground chicken?

Ground pork, shrimp, or tofu work well. Adjust soy sauce and seasonings slightly if using a milder protein like tofu.

How do I know when the dumplings are cooked?

Steam for 8–10 minutes until the cabbage is tender and the filling is no longer pink inside. The filling should reach 165°F (74°C) if using a meat thermometer.