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Tender cabbage leaves wrapped around a juicy filling of pork, mushrooms, ginger, garlic and spring onion, then steamed and served with a tangy sesame and soy dipping sauce. They’re a lighter, wrapper-free take on Chinese dumplings. Lean pork and edamame make it high in protein, and the cabbage, edamame and brown rice add plenty of fibre.
Dumplings
Dipping sauce
To serve
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Cut out the core of the cabbage and carefully peel off around 16 large leaves.
3.
Cook them in a large pan of boiling water until soft and bendable (1–2 minutes). Drain, rinse under cold water and pat dry. Shave down the thick part of each stem with a knife.
4.
Put all the dumpling filling ingredients in a bowl. Stir firmly in one direction for 1–2 minutes until sticky.
5.
Put a heaped spoonful of filling near the stem end of each leaf. Fold in the sides and roll up into a parcel. Place seam-side down on a heatproof plate.
6.
Bring 2–3cm water to the boil in the steamer or pan. Put the plate on the trivet, cover and steam until the pork is cooked through with no pink meat (15–18 minutes). If you have a thermometer, it should read 75c in the centre. Steam in 2 batches if needed.
7.
Add the edamame to the steamer basket, or around the plate, for the last 5 minutes.
8.
Meanwhile, mix the dipping sauce ingredients with 1 tbsp water. Heat the rice pouch, if using, following the pack instructions.
9.
Serve the parcels with the dipping sauce, edamame and rice.
10.
Make ahead: Roll the parcels up to 24 hours ahead and keep them covered in the fridge.
11.
12.
Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat by steaming until piping hot all the way through. Freeze the cooked parcels for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Skip the rice and add extra steamed greens.
Cost-saving tips
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