Napa Cabbage “Dumplings” with Thai Peanut

By McKenna Lelah

Cook Time: 40 minutes

Serves: 4

Ingredients: 

• 1 medium/large head napa cabbage 

For the Filling:

• 1lb ground chicken thigh* See Notes

• 1 tsp grated ginger 

• 1 tsp grated garlic 

• ½ cup yellow onion, diced 

• 3 tsp kosher salt

• ¼ tsp chili flake 

• ½ tsp ground coriander 

• 1 egg, beaten* See Notes

• 1 tsp agave  

• 2 tsp tamari 

• 4 scallions sliced (reserve a little for garnish)

• 2 tbsp avocado oil 

• Riley’s Thai Peanut for dipping 

Instructions: 

1. For the cabbage, bring a medium pot of water to a boil. Separate cabbage leaves from head and blanch whole leaves for 10-20 seconds to make them more pliable. Remove cabbage leaves from water and set aside. 

2. For the filling, in a small nonstick pan, sauté ginger, garlic, onion, chili flake, ground coriander and kosher salt until softened, about 3-5 minutes. 

3. Once slightly cooled, combine with ground chicken, egg, agave, tamari, and scallions. 

4. Put about a tablespoon of filling into the leafy part of the cabbage leaf. Roll once, tuck the sides, and roll again. Trim any excess cabbage stem. Repeat until all of the filling is gone. 

5. In a medium pan, heat avocado oil. Sear each napa cabbage roll for 2 minutes on each side.

6. Remove from the pan and serve with Riley’s Thai Peanut for dipping. 

Notes:

• If you want to keep this vegetarian, you can use crumbled firm tofu in place of the chicken. You can also omit the egg and if you need help binding it, just add a touch more tamari and agave.