Napa Cabbage Dumpling Hot Pot
Diet-Friendly & Delicious: Napa Cabbage Dumpling Hot Pot
Enjoy a light and healthy meal with this Napa Cabbage Dumpling Hot Pot, perfect for those on a diet. It offers a clear, refreshing broth with the delightful combination of savory dumplings wrapped in tender cabbage. This recipe is a wonderful way to savor the freshness of seasonal greens and hearty dumplings.
Dumpling Ingredients
- 10 Napa cabbage dumplings (homemade or store-bought)
- 100g fermented napa cabbage (kimchi), finely chopped and squeezed dry
- 20g glass noodles, soaked, boiled, and finely chopped
- 50g firm tofu, squeezed dry and mashed
- 30g bean sprouts, blanched and finely chopped
- 20g chives, blanched and finely chopped
- 1/4 medium onion, finely minced
- 20g white part of green onion, finely minced
- 10g scallions, finely chopped
- Pinch of salt
- Pinch of black pepper
Hot Pot Ingredients
- 1/4 head of young napa cabbage or spring cabbage, stems removed, leaves separated
- 1/2 medium onion, thinly sliced
- 1/4 medium carrot, thinly sliced
- 1/2 king oyster mushroom, sliced
- 1/2 pack of enoki mushrooms, roots trimmed, separated
- 1/2 green onion, diagonally sliced
- 600ml anchovy and kelp broth
- 1/4 head of young napa cabbage or spring cabbage, stems removed, leaves separated
- 1/2 medium onion, thinly sliced
- 1/4 medium carrot, thinly sliced
- 1/2 king oyster mushroom, sliced
- 1/2 pack of enoki mushrooms, roots trimmed, separated
- 1/2 green onion, diagonally sliced
- 600ml anchovy and kelp broth
Cooking Instructions
Step 1
Let’s start by preparing the filling for our napa cabbage dumplings. First, finely chop the fermented napa cabbage after rinsing and squeezing out excess moisture. Prepare the glass noodles by soaking them, boiling until tender, then finely chopping. Mash the firm tofu after squeezing out its water. Blanch the bean sprouts and chives, then chop them finely. Mince the onion and green onion whites. In a large bowl, combine all the prepared dumpling filling ingredients, salt, and pepper. Knead the mixture thoroughly with your hands until it has a cohesive, slightly sticky texture, similar to making dough.
Step 2
Next, prepare the cabbage leaves for wrapping the dumplings. If using young napa cabbage, peel off the outer leaves and use the tender inner leaves. For spring cabbage, remove the tough stems and use only the soft leaves. Briefly blanch the cabbage leaves (or spring cabbage leaves) in boiling water just until they wilt slightly. You can also blanch the chives you’ll use for tying at this stage. Rinse the blanched leaves in cold water and gently pat them dry. If the leaves are too large, you can cut them in half.
Step 3
Lay a prepared cabbage leaf flat. Place a portion of the oval-shaped dumpling filling onto the center of the leaf. Carefully wrap the cabbage leaf around the filling, tucking in the sides to create a neat parcel. Ensure the filling is well-contained.
Step 4
If you’re concerned about the dumplings coming undone, use the blanched chives to tie them securely. Gently tie each dumpling with a chive strand to maintain its shape. You can use a chopstick to help secure the knot.
Step 5
Now, let’s assemble the hot pot. Arrange the sliced onion, king oyster mushrooms, enoki mushrooms, and sliced carrots attractively around the edges of your hot pot. This creates a visually appealing base and adds a variety of textures and flavors.
Step 6
Place the prepared napa cabbage dumplings in the center of the hot pot. Ensure there’s a little space between them so they don’t stick together as they cook.
Step 7
Pour the anchovy and kelp broth into the pot. Add enough broth to partially submerge the ingredients.
Step 8
Once the broth comes to a rolling boil, add the prepared seasoning mix (soup soy sauce, gochugaru, gochujang, minced garlic, plum extract, and cooking wine). Spoon some of the broth over the dumplings and vegetables as it simmers to help distribute the flavors evenly. Taste the broth and adjust seasoning with more soup soy sauce or salt if needed.
Step 9
Skim off any foam that rises to the surface during cooking to ensure a clear and clean broth. Finally, add the diagonally sliced green onions and let it simmer for another minute or two until everything is heated through and the flavors have melded beautifully. Serve immediately while piping hot.
