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You probably have eaten lots of soup dumplings, but have you tried soup dumplings that are wrapped in Napa Cabbage? They are super tasty! You should definitely give it a try this Chinese New Year!

Chinese New Year is on Jan 22nd this year. To celebrate this special holiday, I’m partnering with Knorr. Knorr is going to have really awesome sweepstakes. Cook your favorite Lunar New Year recipe and get a chance to win a $1,000 lucky red envelope at www.cookwithknorr.com/LNY2023.

Recipe

Serving: 12 Napa Cabbage Soup Dumplings
Prep time: 30 minutes
Cook time: 15 minutes

For the filling:
1 ½ pounds ground chicken
3 pieces shiitake mushrooms, minced
3 tablespoons cilantro stems, minced
3 tablespoons Knorr Liquid Seasoning
1 tablespoon rice wine
1/2 teaspoon Knorr Chicken Powder
Pinch of white pepper
1 tablespoon sesame oil
2 large eggs

For the dumplings:
12 large Napa cabbage leaves
12 small Napa cabbage leaves
6 stalks Chinese chives
1 teaspoon cornstarch
1 tablespoon water

Instructions

To prepare the Napa cabbage and Chinese chives:

  • In a pot of water over high heat, bring it to a boil, and blanch the Napa Cabbage leaves for 30 seconds. Also blanch Chinese chives for 30 seconds.
  • Gently remove them and place in cold water to stop cooking. Discard the water and drain.

To make the filling:

  • In a mixing bowl, add the chicken, shiitake mushrooms, cilantro stems, rice wine, Knorr Chicken Powder, white pepper, sesame oil, and eggs. Thoroughly combine.

To assemble:

  • Place a large Napa cabbage leaf on the bottom, and a small piece on top. Add about 1 1/2 tablespoons of the filling in the center. Gather the Napa cabbage leaves together. Wrap a piece of Chinese chive around it and tie a knot. Trim off the extra length. Place the dumplings on a plate. Do the same with the rest.

To steam:

  • In a steamer over high heat, bring water to a boil, and transfer the plate of Napa cabbage dumplings inside. Cover the lid and steam until completely cooked through for about 10 minutes, or until the internal temperature is at least 165 degrees F (74 degrees C). Carefully remove the plate.

To serve:

  • In a small pan over medium heat, pour the extra liquid from the plate inside. Bring it to a simmer, and add the cornstarch slurry (1 teaspoon of cornstarch and 1 tablespoon of water). Stir until thickened. Drizzle the sauce over the Napa cabbage soup dumplings.
  • Enjoy!
Did you know?
  • Knorr Liquid Seasoning brings out the umami flavor. It’s the perfect all-around companion in the kitchen for authentic Asian flavors as you can use it to cook, marinate, sprinkle, and serve as a dipping sauce. Just one bottle inspires you with endless creations!
  • Knorr Chicken Powder is now in a new look with the same great authentic taste! It is a high-quality broth mix made in the USA flavored with chicken meat for a distinct aroma. It surely perfects any authentic Asian dish.
  • Napa cabbage is considered a type of lucky food. Because in Chinese, the word for Napa cabbage, “bai cai” has a similar pronunciation as “bai cai”, and it literary translates to hundred fortunes.
  • When you steam the Napa cabbage dumplings, the Napa cabbage will release lots of juice. The juice will be sealed inside the dumplings, so that’s why I call them soup dumplings!

 


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