Napa Cabbage Soup

Ingredients

  • 1 1/2 lb of ground chicken
  • 2 shiitake mushrooms minced
  • 2 tbsp of cilantro roots minced
  • 3 tbsp of Knorr Liquid Seasoning
  • 1 tbsp of rice wine
  • 1/2 tsp of Knorr Chicken Broth Mix
  • pinch of white pepper
  • 1 tbsp of sesame oil
  • 1 large egg
  • 12 cubes of carrots
  • 12 large napa cabbage leaves
  • 12 small napa cabbage leaves
  • 12 pieces of Chinese chives
  • 1 tsp of cornstarch
  • 1 tbsp of water

Napa Cabbage Soup Dumplings

Napa cabbage is “bai cai” in Chinese which translates to \hundred fortunes.\ This dish puts bai cai front and center, perfect to represent luck and fortune for a special occasion or holiday such as the Lunar New Year. It's packed with a delicious filling seasoned with Knorr ® Chicken Broth Mix to enhance its umami flavor.

Cook time

15 mins

Preparation Time

28  Minutes

Preparation

  1. 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 and Chinese chives for 30 seconds. (We can save the cabbage ribs for another recipe.)

  2. Gently remove and drop in cold water to stop cooking. Discard the water and drain.

  3. To make the filling: In a mixing bowl, add the chicken, shiitake mushrooms, cilantro, white pepper, sesame oil, and egg. Mix thoroughly.

  4. To assemble: Place a large Napa cabbage leaf on the bottom and a small piece on top.

  5. Add about 2 tbsp of the filling in the center. Gather the Napa cabbage leaves together. Squeeze the filling out a bit.

  6. Wrap a piece of Chinese chive around and tie a knot. Trim off the extra length.

  7. Place the dumplings on a plate. Do the same with the rest.

  8. 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.

  9. To serve: In a small pan over medium heat, pour the extra liquid from the plate inside.

  10. Bring it to a simmer and add the cornstarch slurry (1 tsp of cornstarch and 1 tbsp of water).

  11. Stir until thickened. Drizzle the sauce over the Napa cabbage soup dumplings. Enjoy!

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Preparation

  1. 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 and Chinese chives for 30 seconds. (We can save the cabbage ribs for another recipe.)

  2. Gently remove and drop in cold water to stop cooking. Discard the water and drain.

  3. To make the filling: In a mixing bowl, add the chicken, shiitake mushrooms, cilantro, white pepper, sesame oil, and egg. Mix thoroughly.

  4. To assemble: Place a large Napa cabbage leaf on the bottom and a small piece on top.

  5. Add about 2 tbsp of the filling in the center. Gather the Napa cabbage leaves together. Squeeze the filling out a bit.

  6. Wrap a piece of Chinese chive around and tie a knot. Trim off the extra length.

  7. Place the dumplings on a plate. Do the same with the rest.

  8. 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.

  9. To serve: In a small pan over medium heat, pour the extra liquid from the plate inside.

  10. Bring it to a simmer and add the cornstarch slurry (1 tsp of cornstarch and 1 tbsp of water).

  11. Stir until thickened. Drizzle the sauce over the Napa cabbage soup dumplings. Enjoy!

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