Cabbage Wrapped Pot Sticker Dumplings

 

1 medium-large cabbage

1 pound ground turkey

3 scallions, sliced

½ cup carrots, shredded

2 teaspoons ginger, peeled and grated

½ cup cilantro leaves, finely chopped

2 teaspoons rice vinegar

2 teaspoons sesame oil

2 teaspoons soy sauce

¼ teaspoon Five Spice Powder

2-4 tablespoons canola oil

  1. Bring a large pot of water to a boil. Very carefully, remove the core from the cabbage with the tip of a 6” knife. Slowly put the cabbage into the boiling water, to avoid splashing yourself. Boil for 1-2 minutes, or until the outer leaves can easily peel off, and the cabbage is crisp-tender. Use a large slotted spoon and tongs to remove the cabbage from the water. You’ll get approximately 15-20 leaves, of varying sizes. Set the leaves aside.
  2. In a large bowl, prepare the filling by combining the remaining ingredients, except the canola oil
  3. Using a tablespoon or small cookie scoop, make small patties with the meat filling. Start with just one patty. In a skillet over a medium-high heat, cook it in a thin layer of canola oil. Cook for approximately 2 minutes on each side, or until it’s cooked through. Adjust the seasoning to your taste with rice vinegar, sesame oil, Five Spice Powder, or salt
  4. Make small patties of the remaining mixture, and cook all of them in the skillet. This will probably take multiple batches
  5. Cut the cabbage leaves into pieces approximately 3-4 inches in size. These will likely be in odd sizes, and not perfectly square or round. Wrap the cooked patties in the cabbage leaves, and secure them with toothpicks
  6. Heat a large skillet over a medium heat. When it’s hot, add a thin layer of oil to the pan, and brown the pot stickers. Or you can just eat them at room temperature, without browning and warming them

Makes approximately 35-40 pot stickers

Serve with Asian BBQ Sauce or Pot Sticker Dipping Sauce