Steamed Fish Dumplings Wrapped in Napa Cabbage
#DomesticFlounder #FlounderDumplingRecipe #CodIncluded #NapaCabbageWraps!!
We made flounder fish dumplings using fresh domestic flounder and tender napa cabbage leaves as the wrappers. We also incorporated shredded cod for added depth of flavor. This recipe uses minced garlic and ginger to eliminate any fishiness, along with tofu and chives to create a nutritious and balanced filling. The dumplings are then steamed to perfection, resulting in a tender and delicate flavor. Enjoy them with a simple soy dipping sauce. We’ve also included instructions for using traditional dumpling wrappers with the leftover filling, so you can enjoy them in multiple ways!
Ingredients- 800g Domestic Flounder (filleted)
- 1/3 bunch Chives (finely chopped)
- 1/2 block Tofu (firm, squeezed dry)
- 1 Dried Cod (thawed, flesh separated)
- 1 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 tsp Mirin (or cooking sake)
- 2 Tbsp Salt (1 Tbsp for filling, 1 Tbsp for blanching cabbage)
- 1 Tbsp Sesame Oil
- 1 Egg
- 10 leaves Baby Napa Cabbage (for wrapping)
- 15 Dumpling Wrappers (optional, for leftover filling)
Cooking Instructions
Step 1
We started with 1.2kg of fresh, domestic flounder. We used 800g for the dumplings and saved the rest for sashimi. The quality of the flounder was exceptional.
Step 2
Notice how plump and fresh the flounder fillets are. We’ve ordered from this supplier before, and the freshness is consistently outstanding.
Step 3
For the dumpling filling, we’ll thinly slice the flounder fillets. This ensures a tender texture in the finished dumplings.
Step 4
Blanch the inner leaves of the baby napa cabbage in boiling water with a pinch of salt. This slightly seasons the leaves and makes them pliable for wrapping. Rinse them in cold water afterward and drain well.
Step 5
Now, let’s prepare the dumpling filling. Finely chop the chives and set them aside.
Step 6
Wrap half a block of tofu in cheesecloth or a clean kitchen towel and squeeze out as much water as possible. Then, crumble the squeezed tofu into a bowl for the filling. This step ensures the filling isn’t too watery.
Step 7
Take the thawed dried cod, remove any bones or skin, and separate the flesh. The cod will add a wonderful savory depth to our fish dumplings.
Step 8
In a bowl, combine the separated cod flesh, minced garlic, minced ginger, and 1 tablespoon of salt. Gently mix them together. We’re also adding 1 teaspoon of mirin here to help neutralize any potential fishy odors. (Note: If you’re making additional dumplings with leftover flounder, we’ll add sesame oil, salt, and an egg later).
Step 9
Knead the filling mixture until it becomes slightly sticky and cohesive. If it feels too loose, adding an egg will help bind it. The goal for these cabbage-wrapped dumplings is to maintain a light and clean flavor, as they’re meant to be enjoyed with a dipping sauce.
Step 10
All the components for our first batch of dumplings are ready. Let’s take out the flounder fillets we chilled earlier.
Step 11
We also have the blanched napa cabbage leaves, rinsed and drained, ready to be used as wrappers.
Step 12
Lay a blanched napa cabbage leaf flat on your work surface.
Step 13
Place about three thin slices of flounder fillet onto the center of the cabbage leaf. Ensure they’re arranged neatly.
Step 14
Spoon a portion of the prepared dumpling filling over the flounder slices. Then, carefully fold the sides of the cabbage leaf inward and roll it up tightly, creating a neat parcel.
Step 15
Here’s our first cabbage-wrapped flounder dumpling! It’s ready to be steamed. Doesn’t it look lovely?
Step 16
If you have leftover filling, you can use store-bought dumpling wrappers. Finely mince the remaining flounder, adjust the seasoning with more salt if needed, then add an egg and sesame oil. Knead this mixture well to create a second batch of delicious filling.
Step 17
Fill the store-bought wrappers with this new mixture and seal them securely. Arrange the dumplings in a steamer basket. Once the water in the steamer pot is boiling vigorously, place the basket inside and steam for about 8-10 minutes, or until the wrappers become translucent.
Step 18
This setup uses a steamer basket placed over a frying pan. Lining the steamer with parchment paper is a great trick to prevent the dumplings from sticking. Bring water to a boil in the pan, place the steamer on top, and replenish the water if it gets too low during steaming.
Step 19
Voila! Our flounder dumplings made with store-bought wrappers are perfectly steamed. You can see the filling peeking through the translucent wrappers – they look absolutely delicious and are cooked through.
Step 20
And what about our star, the cabbage-wrapped flounder dumplings? They’re also perfectly steamed! The combination of the crisp napa cabbage and the delicate, flavorful flounder filling is truly delightful. Dip them in a light soy-vinegar sauce for a healthy and incredibly tasty dumpling experience. These are perfect for a wholesome family meal!
